AUTHENTIC PASTA E FAGIOLI - Grandma's Recipe
Pasta e Fagioli or Pasta Fazool is probably my number 1 comfort food recipe. There are a ton of ways to make an authentic bowl of Pasta Fagioli but I'm going to show you one of the simplest and IMO best ways to make it! At its core, this recipe is small pasta and beans (cannellini or borlotti are most often used), a touch of tomato, garlic, and some fat from lard or olive oil. If you have Parmigiano Reggiano rinds throw them in the pot to enhance the flavor even more. I hope you enjoy this pasta fazool recipe!
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Lemon Pasta (with Spinach and Beans)
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This creamy lemon pasta recipe is a light, refreshing, and tasty meal made with simple ingredients and without cream.
Tangy and fresh lemon juice paired with zesty garlic and savory parmesan cheese meld with al dente pasta into a creamy and satisfying dish.
⭐️ Ingredients
12 ounces linguine or another long pasta
3 tablespoons extra virgin olive oil
2 cloves garlic minced or grated
1 spicy red chili or red pepper flakes
1 large lemon, the grated zest, and the juice
1 cup reserved pasta cooking water
1 handful parsley
½ cup parmesan or non-dairy cheese, grated
½ teaspoon salt
Optional Add-Ins
1 can (15-oz) cannellini beans
2 handfuls spinach
❤️ Nico & Louise
Theplantbasedschool.com
Pasta e Fagioli (Pasta and Beans)
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⭐️ Ingredients
2 tablespoons extra virgin olive oil
1 medium onion finely chopped
1 large carrot finely chopped
1 stalk celery finely chopped
2 cloves garlic grated
3 leaves sage chopped
1 sprig rosemary
2 bay leaves
3 tablespoons tomato paste
2 cans (15 ounces each) beans kidney, pinto, or borlotti beans (or 3 cups of cooked beans)
5 cups vegetable broth or more for a thinner soup
1 can (15 ounces) crushed tomatoes
1½ cups ditalini pasta or another short pasta
1 teaspoon salt or more to taste
2 twists black pepper + ¼ teaspoon red pepper flakes
❤️ Nico & Louise
Theplantbasedschool.com
Pasta Fagioli Soup Recipe (Pasta and Beans)
I like pureeing the beans to get my picky kid to eat this, but if you prefer your beans whole, you can skip that step.
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Pasta e Fagioli (Italian Pasta and Beans)
Pasta e fagioli means “pasta and beans” in Italian—this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It’s vegan, too, as long as you don’t top it with cheese. FULL RECIPE:
Make Pasta Fagioli | American Masters: At Home with Jacques Pépin | PBS
Official website: | #AmericanMastersPBS
Pasta fagioli, or pasta and beans, is a filling dish with pantry friendly ingredients. Pépin's version uses cannellini beans.
Ingredients:
2 tablespoons olive oil
¾ cup pancetta, cut into ¼-inch cubes
1 small onion, chopped
3 cloves garlic, crushed and chopped
1½ cups chicken stock
1¼ cups diced tomato
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup (about 4 ounces) penne pasta
1 (15 ounce) can white cannellini beans
1 to 2 tablespoons unsalted butter
2 tablespoons chopped chives or flat-leaf parsley
Parmesan cheese, for serving
Additional chopped chives, for garnish
Method:
In a large saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring, for 1 minute. Add the onions and garlic, cooking until fragrant and translucent, about 3 minutes. Add the chicken stock, tomatoes, salt and pepper. Strain the liquid from the beans and add it to the mixture. Bring to a boil; then add the pasta and cook until it is tender, about 20 minutes. If the mixture looks too dry, add a little water. Add the beans and butter and heat through. Add the chives; taste and adjust the seasoning. Ladle into warm bowls, sprinkle with Parmesan cheese and serve immediately.
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