Pasta E Fagioli (Pasta And Beans) Recipe

2 cups vegetable broth

Cooking with quality ingredients is essential for bringing out the best flavors in a dish like Pasta e Fagioli, which relies on rich vegetable broth as its base. In this case, the ingredient list calls for 2 cups of vegetable broth.

This amount of broth serves several purposes: it provides moisture to cook the pasta and beans evenly, adds depth to the sauce by infusing flavors from sautéed onions and carrots, and helps to create a satisfying, comforting texture that’s reminiscent of a home-cooked meal.

When choosing vegetable broth for this recipe, consider selecting low-sodium or unsalted options to allow the other flavors in the dish to take center stage. This way, you can control the seasoning without over-reliance on pre-added salt.

Additionally, using a high-quality store-bought or homemade vegetable broth can elevate the overall taste of Pasta e Fagioli, making it feel more authentic and satisfying. If opting for homemade, you can make your own by simmering chopped vegetables like onions, carrots, celery, and garlic in water until they release their flavors.

Keep in mind that if using store-bought broth, some may contain added preservatives or flavor enhancers, so it’s essential to check the ingredient list before selecting. Freshness and quality of ingredients are crucial for producing an authentic Italian dish like Pasta e Fagioli.

Considering these factors can help you achieve a superior result in your Pasta e Fagioli recipe by providing a well-rounded, satisfying base that showcases the flavors of the pasta, beans, tomatoes, and seasonings.

1 tablespoon tomato paste

When it comes to creating the rich and flavorful sauce for our Pasta e Fagioli recipe, one essential ingredient plays a starring role: tomato paste.

Tomato paste is a concentrated form of tomatoes that has been cooked down to remove excess water and intensify its natural flavor.

Made from crushed or puréed fresh tomatoes, tomato paste is often used as a base for sauces, soups, and stews due to its robust, slightly sweet taste.

In the context of Pasta e Fagioli, 1 tablespoon of tomato paste is used to add depth and umami flavor to our hearty bean-based sauce.

This small amount packs a punch, as tomato paste is incredibly concentrated – you only need a tiny amount to achieve the desired level of flavor without overpowering other ingredients.

When choosing a tomato paste for your Pasta e Fagioli recipe, look for a high-quality product that is 100% tomato puree with no added salt or preservatives.

A good-quality tomato paste will have a thick, dark red color and a strong, slightly sweet aroma that hints at the rich flavors it will bring to your dish.

To use 1 tablespoon of tomato paste in our Pasta e Fagioli recipe, simply add it to the pot along with the olive oil, garlic, onions, carrots, celery, and beans during step 3 of the recipe instructions.

1 teaspoon dried basil

When it comes to the ingredients needed for a traditional Italian dish like Pasta e Fagioli, one essential component is dried basil. This herb adds depth and aroma to the hearty bean soup, complementing the rich flavors of tomatoes, vegetables, and pasta.

In particular, this recipe calls for 1 teaspoon of dried basil, which may seem like a small amount but packs a big punch in terms of flavor. Fresh basil is not typically used in this dish, as it has a more delicate taste and would wilt quickly during cooking.

Dried basil, on the other hand, retains its potency even after drying and can be rehydrated through heat to release its full aroma and flavor potential. When sautéed with garlic and onions at the beginning of the recipe, the dried basil infuses the pot with a savory aroma that sets the tone for the rest of the dish.

In traditional Italian cooking, herbs like basil are used sparingly but effectively to enhance rather than overpower the other flavors in the dish. A small amount of dried basil adds just the right touch of Mediterranean flair without dominating the other ingredients.

As a fundamental component of Pasta e Fagioli, the 1 teaspoon of dried basil plays a crucial role in balancing the flavors and textures of this beloved Italian recipe. It’s an essential addition that should not be skipped or substituted with anything else!

1 teaspoon dried oregano

When it comes to adding flavor and depth to your Pasta e Fagioli dish, 1 teaspoon dried oregano is a crucial ingredient to have on hand.

Dried oregano is a type of herb that has been dried to preserve its potency and flavor, allowing it to be stored for long periods of time without spoiling.

With its earthy, slightly bitter taste, oregano is a classic Italian seasoning used in many traditional recipes, including Pasta e Fagioli.

In the context of this hearty pasta and bean stew, dried oregano plays a vital role in enhancing the overall flavor profile and aroma of the dish.

To use 1 teaspoon of dried oregano, simply mix it into your Pasta e Fagioli recipe along with other ingredients like ground beef or pork, tomatoes, onions, garlic, and of course, pasta and beans.

The key to bringing out the full flavor potential of dried oregano is to cook it gently over low heat for a sufficient amount of time, allowing its oils to release and infuse into the dish.

This not only adds depth and warmth to your Pasta e Fagioli but also helps to balance out other flavors like acidity from tomatoes or sweetness from vegetables.

It’s worth noting that dried oregano can be quite potent, so start with a small amount (1 teaspoon in this case) and adjust to taste, as excessive oregano can overpower the dish.

In summary, 1 teaspoon of dried oregano is an essential ingredient in Pasta e Fagioli recipes, providing a rich, earthy flavor that complements other ingredients perfectly, creating a deliciously satisfying and authentic Italian-inspired dish.

Salt and black pepper, to taste

In this hearty Italian-inspired pasta recipe, known as Pasta e Fagioli, or Pasta and Beans, the combination of ingredients plays a crucial role in delivering a rich and satisfying flavor experience.

The dish is characterized by its simplicity, relying on an array of fundamental ingredients that are both affordable and readily available. At the heart of this culinary tradition lies a set of staple items, including pasta, beans, vegetables, and aromatics, which when combined and seasoned properly, can elevate the entire meal beyond mere sustenance.

The use of salt is crucial in Pasta e Fagioli. It not only enhances the natural flavors of the ingredients but also plays a vital role in bringing out their textures and colors. Salted water is used for cooking both the pasta and beans, contributing to the overall depth of flavor of the dish. In addition to its culinary applications, salt has been recognized throughout history for its preservative qualities, helping to extend the shelf life of foods.

Black pepper, on the other hand, adds a sharp, pungent note that complements the richness of the beans and pasta without overpowering them. Used in moderation, it is an excellent addition to the recipe, enhancing the sensory experience without overwhelming it. Like salt, black pepper has been prized for its flavor-enhancing properties and has played a significant role in cuisines worldwide.

The inclusion of both salt and black pepper in the “to taste” instruction emphasizes the personal nature of seasoning dishes like Pasta e Fagioli. While some might prefer their meals with a light touch, others might enjoy stronger flavors that emphasize these two essential ingredients. This flexibility is part of what makes this recipe versatile and open to individual interpretation.

The traditional Italian recipe for Pasta e Fagioli, which translates to “pasta and beans” in English, relies heavily on a combination of ingredients that provide flavor, texture, and nutrients. The essential components of this hearty dish can be broken down into several categories: pantry staples, protein sources, vegetables, and beans.

Pantry Staples:

• Roma tomatoes: These are the primary ingredient in Pasta e Fagioli and add a rich, intense flavor to the dish. They’re best cooked with their skins on for added depth of flavor and texture.

• Carrots: While often overlooked, carrots bring sweetness and crunch to the pasta mixture.

• Onions: Sautéed onions are a fundamental component of Pasta e Fagioli, adding both flavor and texture.

• Garlic: Like onions, garlic adds depth and richness to the dish. Use a moderate amount, as excessive garlic can overpower the other ingredients.

• Bay leaves: A traditional ingredient in many Italian recipes, bay leaves add a subtle yet distinct flavor to Pasta e Fagioli.

• Pasta: The choice of pasta is crucial, and for this recipe, short, sturdy shapes like pappardelle or rigatoni work best.

Protein Sources:

• Bacon or pancetta: This cured meat adds a savory element to Pasta e Fagioli and can be used in place of traditional ham or sausage.

• Ground pork or beef: These meats can be added for extra protein, but they’re not essential ingredients. Use them sparingly if you prefer a more vegetarian-based dish.

Vegetables:

• Zucchini and other summer squash: Thin slices of zucchini add freshness and texture to Pasta e Fagioli.

• Mushrooms: While not traditional in some Pasta e Fagioli recipes, mushrooms can be added for extra depth and umami flavor.

Beans:

• Cannellini or kidney beans: These are the most common types of beans used in Pasta e Fagioli. They add protein, fiber, and nutrients to the dish.

Seasonings and herbs:

• Thyme: This herb adds a subtle, slightly minty flavor that complements the other ingredients.

• Oregano: Use it sparingly, as oregano can be quite potent. It adds warmth and depth to Pasta e Fagioli.

Remember, the beauty of Pasta e Fagioli lies in its flexibility and adaptability. Feel free to adjust the ingredients based on your personal preferences and dietary needs. The key is to create a balanced dish that showcases the flavors and textures of each component.

Preparation

Cooking the Pasta and Beans

To prepare this traditional Italian dish, also known as Pasta e Fagioli or simply Pappardelle al Faggio, one must first select a high-quality pasta that will hold its texture well when cooked with the beans.

The pasta of choice is often pappardelle or wide flat noodles made from durum wheat semolina, which pairs perfectly with the hearty flavor and tender texture of cannellini beans.

To begin cooking, fill a large pot with 4-6 quarts of cold water for every pound of pasta. Add 1-2 tablespoons of salt to the water to season it, and bring the mixture to a rolling boil over high heat.

Once boiling, carefully add the pappardelle noodles to the pot, stirring gently to prevent the pasta from sticking together. Cook for about 8-10 minutes or until al dente, which means the pasta should still have some firmness or bite when bitten into.

Meanwhile, prepare the cannellini beans by rinsing them under cold running water and removing any debris or stones. Place the beans in a large saucepan with enough cold water to cover them completely. Bring the mixture to a boil over high heat, then reduce the heat to a simmer and cook for about 45-60 minutes or until the beans are tender but not mushy.

While the pasta is cooking, start preparing the sauce by sautéing a mixture of onions, garlic, carrot, celery, and sometimes pancetta (cured Italian bacon) in olive oil over medium heat. Cook these aromatics for about 10-15 minutes or until they are softened and translucent.

Add canned crushed tomatoes to the saucepan with the cooked aromatics and stir well to combine. Season the tomato sauce with salt, black pepper, and sometimes red pepper flakes for added depth of flavor.

Once the pasta is done cooking, carefully drain it in a colander under cold running water to stop the cooking process. Then return the pappardelle noodles to the large pot containing some reserved cooking water and add the tomato sauce with cannellini beans. Toss everything together well, ensuring the pasta is coated with the flavorful bean and tomato sauce.

Finally, serve the Pasta e Fagioli in individual portions hot, garnished with fresh parsley or basil leaves, if desired. This hearty and comforting dish is perfect for cold winter days or as a main course during special occasions.

To prepare a delicious and authentic Italian dish like Pasta e Fagioli, also known as Pasta and Beans, it’s essential to follow some key steps in preparation.

Step 1: Gather Ingredients

Gather the necessary ingredients for the recipe, including:

• Pasta (such as pappardelle or rigatoni)
• Beans (canned or dried, such as cannellini or Great Northern beans)
• Olive oil
• Onion
• Garlic
• Ground beef or pork
• Diced tomatoes
• Basil
• Bay leaves
• Red pepper flakes (optional)

Step 2: Prepare the Beans

If using dried beans, rinse them and soak them in water for at least 8 hours or overnight.

Rinse the soaked beans and drain them well. If using canned beans, skip this step.

Add the drained beans to a large pot of water and bring to a boil. Reduce heat and simmer for about 45 minutes or until they are tender. Drain the beans and set aside.

Step 3: Prepare the Meat

Finely chop the onion and mince the garlic.

Cook the ground beef or pork in a large skillet over medium heat, breaking it up with a spoon as it cooks, until browned. Remove from heat and set aside.

Step 4: Prepare the Tomato Sauce

Chop the onion and sauté it in olive oil over medium heat until softened. Add the garlic and cook for another minute.

Add the diced tomatoes, basil, bay leaves, and red pepper flakes (if using) to the skillet. Season with salt and pepper to taste.

Simmer the sauce for about 10-15 minutes or until it thickens slightly. Stir occasionally to prevent burning.

Step 5: Assemble the Pasta e Fagioli

Bring a large pot of water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

Add the cooked meat, beans, and tomato sauce to the pot with the cooked pasta. Toss everything together, ensuring the pasta is well coated with the flavorful sauce.

Step 6: Serve and Enjoy!

Serve the Pasta e Fagioli hot, garnished with additional basil leaves if desired.

Cook the pasta according to package instructions until al dente. Drain and set aside.

To begin with, it’s essential to prepare the pasta according to its package instructions. This will ensure that it’s cooked perfectly, with a bite that’s still slightly firm in the center – this is known as “al dente.”

Firstly, boil a large pot of salted water and then carefully add the pasta. Stir gently to prevent the pasta from sticking together.

The cooking time may vary depending on the type of pasta being used, so it’s crucial to consult the package for specific guidelines.

Once the pasta has reached the al dente stage, carefully drain it in a colander and set it aside. This will prevent the pasta from continuing to cook and becoming mushy or overcooked.

Remember to reserve some of the cooking water, as this can be used later to achieve the perfect consistency in your Pasta e Fagioli dish.

In a large pot or Dutch oven, combine the vegetable broth, diced tomatoes, kidney beans, tomato paste, basil, oregano, salt, and black pepper.

To prepare this delicious Pasta e Fagioli recipe, it’s essential to start with the right ingredients and techniques. Here’s a step-by-step guide on how to prepare and cook your pasta and beans:

**Preparation is Key**: Before you begin cooking, take some time to prepare your ingredients. This will ensure that everything is ready to go when you need it, and make the cooking process more efficient.

Step 1: Chop and Measure Ingredients

• Chop the onion, carrots, celery, and bell pepper into small pieces.
• Measure out the vegetable broth, diced tomatoes, kidney beans, tomato paste, basil, oregano, salt, and black pepper according to your recipe’s requirements.
• Rinse the kidney beans and soak them in water for at least 8 hours or overnight.

Step 2: Cook the Vegetables

• In a large pot or Dutch oven, heat some olive oil over medium heat. Add the chopped onion, carrots, celery, and bell pepper, and cook until they’re softened, about 5-7 minutes.

Step 3: Add Aromatics and Liquids

• Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
• Pour in the vegetable broth, diced tomatoes, tomato paste, basil, oregano, salt, and black pepper. Stir well to combine.
• Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the flavors have melded together and the liquid has thickened slightly.

Step 4: Cook the Pasta and Beans

• Add the cooked pasta and kidney beans to the pot. Stir well to combine with the sauce and vegetables.
• Cook for an additional 5-10 minutes or until the pasta is heated through and the flavors have combined.

And that’s it! With these steps, you’ll be able to create a delicious and hearty Pasta e Fagioli recipe. Enjoy!

Bring the mixture to a boil, then reduce heat and simmer for 2025 minutes, stirring occasionally.

To prepare this classic Italian dish, follow these steps:

Preparation

Cook the pasta according to package instructions until al dente. Drain and set aside.

Rinse the dried beans and soak them in water for at least 8 hours or overnight. Drain and set aside.

Chop the onion, garlic, and celery into small pieces. Saute them in olive oil over medium heat until softened.

Cooking the Mixture

1. Combine the cooked pasta, soaked beans, sautéed vegetables, canned tomatoes, vegetable broth, salt, and pepper in a large pot or Dutch oven.
2. Bring the mixture to a boil over high heat. This should take about 20-25 minutes, depending on your stovetop.

Reduce Heat and Simmer:

3. Once the mixture has reached a boil, reduce the heat to low (about 2-3 on most stovetops) and simmer for 2025 minutes. Stir occasionally to prevent scorching.

This extended cooking time allows the flavors to meld together and the beans to become tender. The simmering process will also help thicken the sauce slightly, creating a rich and hearty consistency.

Preparation for Pasta e Fagioli

Pasta e Fagioli, a hearty Italian soup made with pasta and beans, is a staple dish in many Italian households. While it may seem like a simple recipe, proper preparation is key to unlocking its rich flavors and textures.

Here’s a detailed guide on how to prepare Pasta e Fagioli:

Preparation Checklist

1. Choose the right ingredients:
   • Select high-quality canned beans, such as cannellini or Great Northern.
   • Opt for small-shaped pasta like elbow macaroni, ditalini, or conchiglie.
   • Select a good quality Italian sausage and bacon.
2. Clean and Chop Vegetables:
   • Chop onions and garlic to enhance flavors.
   • Dice carrots, celery, and bell peppers for added texture.

Step-by-Step Preparation

1. Brown the Meat:

   Cook Italian sausage in a large pot over medium-high heat until browned, breaking it up with a spoon as it cooks.

2. Cook the Bacon:

   Add chopped bacon to the pot and cook until crispy.

3. Sauté Aromatics:**

   Once the meat is cooked, add chopped onions and garlic and sauté until softened.

4. Add Vegetables:**

   Add diced carrots, celery, and bell peppers to the pot and cook for about 5 minutes or until tender.

5. Add Canned Beans:**

   Rinse and drain cannellini beans, then add them to the pot along with vegetable broth and tomato paste.

6. Simmer:

   Bring the soup to a boil, then reduce heat to medium-low and simmer for at least 30 minutes or until flavors have melded together.

7. Add Pasta:**

   Cook pasta according to package instructions and add it to the pot during the last 10-15 minutes of cooking.