A pasta fagioli recipe is a traditional Italian recipe. It always consists of beans and pasta; depending on its thickness, it may be called a dish or soup. Because of the cheapness of the main ingredients, beans and pasta, the recipes were considered to be food of the peasants. Originally, it was always a vegetarian dish. The combination of beans and pasta would provide the protein for the day.
Cannellini beans and small pasta are commonly used to make pasta fagioli recipe. Today there is a large variety of recipes utilizing many different kinds of beans and pasta. There are also many recipes including different types of meats like ground beef which makes a hearty soup. Add a salad and bread to have a very fulfilling meal.
Besides the two basic ingredients in the pasta fagioli recipes, they might include olive oil, tomatoes or tomato sauce, spices, garlic and onions. Much of the flavor, the ingredients and the consistency of the recipe are determined by the region which it originates; this will reflect the available local ingredients. Italian restaurants here in the United States have made this recipe one of the most popular of Italian foods. In the restaurants serving this delicious soup you will find a variety of beans and pastas, beef, prosciutto or pancetta in their recipes.
PASTA AND BEANS SOUP RECIPE
Cover beans with water, bring to a boil, reduce heat to low and simmer until tender.
Add olive oil to a large heavy cooking pot. Add ground beef with onion, celery and garlic. Cook until ground beef is done. Add beef stock, oregano, rosemary, sage, cooked beans and tomatoes. Cook for 20 minutes. Add pasta, pepper flakes, salt and pepper. Cook until pasta is tender.
PASTA FAGIOLI RECIPE a vegetarian soup recipe
Place beans in Dutch oven with water; let set overnight at room temperature to soak.
Add 2/3 cup oil, bay leaf, whole garlic cloves and salt; simmer 2 to 3 hours or until the beans are tender.
Remove and discard bay leaf.
Sauté carrots, celery and onion in 3 tablespoons oil until soft.
Add crushed garlic and seasonings; simmer 30 minutes.
Add tomatoes and cook 10 minutes.
Cook pasta in boiling water until just tender; drain.
Combine vegetables and pasta with the beans; cover and simmer 10 minutes.
Serve with fresh grated Parmesan cheese.
PASTA AND BEAN SOUP RECIPE
This pasta fagioli recipe is a staple in Tuscan homes; it is even better warmed up the second day.
Soak beans overnight.
Heat ¼ cup olive oil in large stockpot over medium heat.
Add pancetta and cook about 3 minutes; add onion and sauté until tender about 3 minutes.
Add celery, carrot and garlic; sauté about 5 minutes stirring occasionally.
Strain beans and add to pot; add water and tomatoes.
Cover pot and simmer 1 ½ hours until beans are tender.
Season with salt and pepper to taste; add pasta and cook until tender.
Serve in warm bowls; drizzle with extra virgin olive oil and sprinkle with grated Parmesan cheese.