Pasta e Fagioli a la Chez Ivano Recipe
Ingredients
Main Course
Pasta e Fagioli a la Chez Ivano is a hearty, comforting Italian-inspired dish that combines the rich flavors of pasta, beans, and tomatoes with the depth of aromatic spices. This recipe is a modern twist on the traditional Tuscan classic, with a focus on bold flavors and textures.
The star of this show is the combination of pasta and fagioli – Italian for “beans” – which forms the backbone of the dish. For this recipe, we’ll be using a mixture of dried cannellini beans and small pasta shapes, such as elbow macaroni or shells, to create a satisfying base.
The sauce for Pasta e Fagioli a la Chez Ivano is built upon the foundation of canned crushed tomatoes, which provide a rich, tangy flavor. To add depth and complexity to the sauce, we’ll be incorporating a mixture of aromatics, including onion, garlic, and celery.
The key to this recipe lies in the slow-cooked technique, where all the ingredients are simmered together for at least an hour to allow the flavors to meld and intensify. This process not only tenderizes the beans and pasta but also reduces the sauce to a rich, velvety consistency.
One of the hallmarks of this dish is the use of red wine, which adds a subtle fruitiness and acidity to balance out the richness of the other ingredients. For an extra boost of flavor, we’ll be adding some dried herbs, such as thyme and oregano.
To complete this Italian-inspired masterpiece, we’ll be serving Pasta e Fagioli a la Chez Ivano with a sprinkle of parmesan cheese and some crusty bread on the side. This dish is perfect for a cold winter’s night or as a comforting meal any time of the year.
In summary, this recipe combines the best elements of traditional Italian cuisine with modern flavors and techniques to create a rich, satisfying main course that is sure to please even the most discerning palates.
1 pound dried small pasta shapes (such as elbow macaroni)
1 cup dried kidney beans, soaked overnight and drained
Pasta e Fagioli, or Italian pasta and bean soup, is a hearty and comforting dish that originated in Italy. It’s a staple of Italian cuisine and is often served as a main course or a light meal.
For this recipe, we’ll be using 1 cup dried kidney beans, soaked overnight and drained. The soaking process will help to rehydrate the beans and reduce their cooking time. After draining the water, add the kidney beans to a large pot with about 6 cups of chicken or vegetable broth, depending on your preference.
Next, sauté some onions, garlic, and celery in olive oil until they’re softened. Add in a can of crushed tomatoes, 1 cup of diced fresh tomatoes (or 2 cups of frozen), and a pinch of salt and pepper to taste. Let the mixture simmer for about 10-15 minutes, allowing the flavors to meld together.
Now it’s time to add in the cooked kidney beans, along with some pasta shapes such as penne or rigatoni. Cook according to package instructions until al dente, then drain and set aside. Add the cooked pasta to the pot with the bean and tomato mixture, stirring gently to combine.
Season with additional salt and pepper if needed, and serve hot, garnished with chopped fresh parsley or basil. You can also add a dollop of grated Parmesan cheese on top for extra flavor.
This recipe makes about 6-8 servings, depending on serving size. It’s perfect for a weeknight dinner or a special occasion, as it’s easy to make and feeds a crowd. Simply reheat any leftovers the next day for a quick and delicious meal.
2 tablespoons olive oil
This recipe for Pasta e Fagioli is an Italian-inspired pasta dish made with ground beef or pork, vegetables, and beans. The name “Pasta e Fagioli” literally translates to “pasta and beans” in Italian, which gives you a good idea of what’s in the dish. It’s a hearty and comforting meal that can be made on the stovetop or in a slow cooker.
The recipe starts with cooking some ground beef or pork until it’s browned, breaking it up into small pieces as it cooks. This creates a rich, savory flavor that will infuse throughout the entire dish. Next, you’ll add some chopped onion and garlic to the pot and sauté them in olive oil until they’re softened and fragrant.
After the onion and garlic are cooked, you can add your choice of vegetables to the pot. Some options include diced carrots, celery, and spinach. These will add texture, flavor, and nutrients to the dish. You can also choose to use canned beans or cook dried beans yourself.
Now it’s time to add the pasta to the pot. A small shape like penne or elbow macaroni works well in this recipe because it holds onto the sauce nicely. As you add the pasta, make sure to stir and combine it with the rest of the ingredients so that everything is coated evenly.
The next step in making this Pasta e Fagioli recipe is to season the dish with some dried herbs like basil, oregano, or thyme. You can also use fresh herbs if you prefer. Then, add a can of diced tomatoes and let it simmer for 20-30 minutes, allowing all of the flavors to meld together.
To give the dish an even more authentic Italian flavor, try adding some red pepper flakes or hot sauce towards the end of cooking time. This will add a spicy kick that pairs perfectly with the rich flavors of the pasta and beans.
Once your Pasta e Fagioli is cooked through and heated to perfection, it’s ready to be served! You can enjoy it on its own as a main course or alongside some crusty bread for dipping in the savory sauce. Whichever way you choose, this recipe is sure to become a staple in your household.
Here’s a simple rundown of what ingredients and equipment you’ll need
- Olive oil
- Ground beef or pork
- Onion
- Garlic
- Canned tomatoes
- Dried beans (optional)
- Pasta
- Dried herbs (basil, oregano, thyme)
- Red pepper flakes or hot sauce (optional)
- Salt and pepper to taste
- Slow cooker (if desired)
This recipe is a versatile base that you can customize to your liking. Feel free to experiment with different combinations of vegetables, herbs, and spices to create a flavor profile all your own!
Cooking the Pasta
Step 1: Cook the pasta according to package instructions.
Step 2: Drain and set aside.
In this step, it is essential to carefully drain the excess broth from the pasta and bean mixture before setting it aside. This helps to prevent any further cooking or water absorption that might make the dish too soggy or mushy.
The process involves carefully pouring off most of the liquid from the pot into a colander or strainer, taking care not to splash any of the contents.
Once you have drained the liquid, let the mixture sit for a short while, allowing it to cool down slightly. This is an important step as it prevents further cooking when you add the finishing touches later on.
You can either leave the pasta and bean mixture at room temperature or refrigerate it until you are ready to serve. It’s worth noting that the chilling time will depend on how quickly you want to proceed with the recipe.
During this time, the flavors of the dish continue to meld together, intensifying the overall taste experience when you finally assemble and serve Pasta e Fagioli a la Chez Ivano.
Cooking the Beans
Step 1: Heat olive oil in a large pot over medium heat.
To begin the recipe for Pasta e Fagioli a la Chez Ivano, start by heating a significant amount of olive oil – about 2-3 tablespoons should suffice – in a large pot over medium heat.
The choice of olive oil is crucial, as it will add a rich and distinct flavor to the dish. Look for a high-quality extra-virgin olive oil with a mild or fruity taste, depending on your personal preference.
Next, ensure that the pot is large enough to accommodate all the ingredients you’ll be adding later on. A stainless steel or enameled cast-iron pot would work well, as they distribute heat evenly and won’t react with acidic ingredients like tomatoes.
Place the pot over medium heat, taking care not to set the oil ablaze. You should start seeing a gentle simmer within 2-3 minutes, depending on your stovetop’s performance and the size of the pot.
As you wait for the oil to heat up, prepare yourself for the next steps in this Italian-inspired recipe. The aromas that will soon fill your kitchen will be nothing short of magical.
Once the oil is hot, carefully add any aromatics like onions or garlic to sauté until softened. Be cautious not to burn them, as a slightly charred taste can completely ruin the dish’s delicate balance.
With the aromatics in place, you’re ready to move on to the next step: adding your choice of protein and vegetables. This is where the magic truly happens!
Now that the oil is hot, it’s time to add the ingredients that will give this pasta e fagioli its unique character. The aroma from the sizzling oil and sautéed onions should be enticing your taste buds, making you wonder what’s in store for you.
The anticipation builds as we prepare the various components of this hearty Italian dish. Stay tuned to find out how this mouthwatering recipe unfolds!
Step 2: Add minced garlic and sauté for one minute.
Sauteing the Vegetables
Step 1: Add chopped onion, carrots, and celery to the pot.
To complete Step 1 of this recipe, you’ll need to add chopped onion, carrots, and celery to the pot. Start by chopping one medium-sized onion into small pieces. Make sure to chop it finely so that it cooks evenly and quickly in the pot.
Next, take two medium-sized carrots, peel them, and also chop them into small pieces. You can use a food processor or sharp knife to chop them finely. The key is to get uniform pieces so that they cook consistently throughout the dish.
Then, take three stalks of celery, rinse them under cold water, and chop them into bite-sized pieces. Be sure to remove any leaves or woody parts, as they can be tough and fibrous.
Once you have all your chopped ingredients ready, add them to the pot. Make sure to sauté them in a bit of olive oil until they’re softened and fragrant. This step is crucial, as it brings out the natural sweetness in the vegetables and adds depth to the dish.
To ensure that your chopped onion, carrots, and celery are cooked evenly, you can also add a pinch of salt. The salt will help draw out any excess moisture from the vegetables, allowing them to caramelize more easily. Be careful not to add too much salt, as this can affect the overall flavor balance.
By following these steps, you’ll have perfectly cooked chopped onion, carrots, and celery ready to go for your pasta e fagioli recipe. The next step will be to sauté some garlic in olive oil before adding your tomatoes, beans, and pasta.
Step 2: Cook until the vegetables are tender.
To complete step 2 of the pasta e fagioli recipe, carefully place the diced onions and minced garlic into a large pot or Dutch oven over medium heat.
Add 2-3 tablespoons of olive oil to the pot, allowing it to heat up for about 1 minute. This will help bring out the flavors of the onions and garlic as they cook.
Once the oil is hot, add the chopped celery and carrots to the pot, stirring gently to distribute them evenly. Cook for about 5 minutes, or until they begin to soften slightly.
Add the diced tomatoes, salt, and a pinch of black pepper to the pot, stirring well to combine. Continue cooking for another 10-15 minutes, allowing the vegetables to tenderize and the flavors to meld together.
As the vegetables cook, you can start preparing the cannellini beans and ground beef according to the recipe instructions. This will help streamline the cooking process and ensure that everything is ready at the same time.
To check if the vegetables are tender, insert a fork or knife into one of them. If it slides in easily, then they’re done. If not, continue cooking for another 10-15 minutes and checking again until they reach the desired tenderness.
Once the vegetables are tender, add the ground beef and cannellini beans to the pot, stirring well to combine with the vegetables and tomato sauce. Bring the mixture to a simmer and let cook for an additional 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Now your pasta e fagioli is ready to be served. Serve it hot, garnished with fresh parsley or basil leaves and a sprinkle of grated Parmesan cheese on top, if desired. Enjoy!
Making the Broth
Step 1: Add chicken or vegetable broth to the pot.
The first step in preparing the Pasta e Fagioli a la Chez Ivano recipe is to add chicken or vegetable broth to the pot, which serves as the base for this hearty and comforting Italian-inspired soup. This step is crucial in setting the foundation for the flavors that will develop throughout the cooking process.
The choice between using chicken or vegetable broth depends on personal preference or dietary restrictions. Chicken broth adds a rich, meaty flavor, while vegetable broth provides a lighter, more neutral taste. If using store-bought broth, it’s essential to choose a low-sodium option to avoid adding excessive salt to the dish.
When adding the broth, make sure to cover the bottom of the pot with about 4-6 cups of liquid, depending on the number of servings desired and personal preference for a thicker or thinner consistency. You can also use a combination of chicken and vegetable broth for added depth of flavor.
As you pour in the broth, be mindful of the heat level to prevent scorching or boiling over. If using an electric stovetop, set the temperature to medium-high heat (around 7-8 on a scale of 1-10), while gas stovetops should be adjusted to a medium flame.
Allow the broth to come to a gentle simmer, as this will help to extract the flavors from the ingredients and create a rich, velvety texture. Stir occasionally during this step to ensure even heating and prevent sticking or burning.
This initial addition of broth marks the beginning of the cooking process for Pasta e Fagioli a la Chez Ivano, setting the stage for the subsequent steps that involve adding vegetables, pasta, beans, and other ingredients to create this beloved Italian soup.
Step 2: Bring to a boil, then reduce heat and simmer for 10 minutes.
Step 2 is an essential part of bringing this hearty Italian-inspired pasta dish, Pasta e Fagioli a la Chez Ivano, to life. This step requires attention to temperature and cooking time to ensure that the flavors meld together beautifully and the ingredients are cooked through.
To begin with, it’s crucial to bring the liquid mixture to a boil in a large pot over high heat. The mixture consists of vegetables such as onions, carrots, celery, garlic, diced tomatoes, beans, tomato paste, broth, water, dried basil, oregano, thyme, salt, and pepper.
As the liquid reaches a rolling boil, reduce the heat to medium-low or low depending on your stovetop’s capabilities. You want to create a gentle simmer that will allow the flavors to infuse into the pasta and beans without burning them.
The key here is patience; let the mixture simmer for precisely 10 minutes. This cooking time allows the starches in the pasta to break down, making it tender, while also allowing the flavors to meld together harmoniously.
It’s worth noting that during this time, you should not stir the mixture excessively, as this can break up the beans and create an unappealing texture. Instead, let the mixture simmer undisturbed for 10 minutes, allowing the magic to happen on its own.
After 10 minutes, you’ll notice that the liquid has reduced slightly, and the flavors have intensified. This is when you can add your cooked pasta and let it absorb all the goodness in the sauce.
The result will be a deliciously comforting Pasta e Fagioli a la Chez Ivano that’s filled with tender beans, flavorful vegetables, and perfectly cooked pasta – a true culinary delight for any day of the year!
Combining the Pasta and Beans
Step 1: Add cooked pasta and beans to the pot.
In this initial step of the recipe, we need to add the cooked pasta and beans to the pot where our hearty Italian-inspired dish is being simmered to perfection. To do this, carefully scoop up a generous amount of the al dente pasta – which should still retain some firmness in its bite – along with the cooked beans that have been set aside after they’ve finished their cooking process.
It’s crucial at this point not to overfill the pot as this can cause the liquid to spill over, potentially leading to a mess and making it more challenging for the flavors to meld together harmoniously. So, use your judgment to determine the right balance of pasta and beans in relation to the remaining broth in the pot.
Once you’ve added both the pasta and beans to the pot, gently stir them into the simmering liquid. This will not only ensure that everything is well combined but also prevent any ingredients from sticking together or forming lumps.
Aim to distribute the pasta and beans evenly throughout the pot, making sure that each serving has a balanced mix of these two essential components of our dish. As you continue to stir, take note of how the flavors begin to meld together – the slightly firm texture of the pasta should be complementing nicely with the hearty bean mixture.
Continue cooking for another 10-15 minutes to allow all the flavors to mature and intensify their impact on your taste buds. This step is crucial in creating a rich and satisfying Pasta e Fagioli that will leave you craving for more.
Step 2: Stir in tomato paste and cook for 5 minutes.
To stir in the tomato paste, use a spoon to gently fold it into the simmering broth. This helps to break down the thick paste and distribute its flavors evenly throughout the dish.
Making sure not to create any lumps or pockets of undissolved paste, continue stirring until the mixture is smooth and well combined.
Cook the pasta e fagioli for an additional 5 minutes after adding the tomato paste. This allows the flavors to meld together and the sauce to thicken slightly, coating the pasta and beans in a rich, savory goodness.
During this time, occasionally stir the pot to prevent scorching or sticking at the bottom of the pan.
As you cook, take note of the aroma wafting from the pot. The tomato paste adds a deep, slightly sweet flavor that will complement the other ingredients perfectly.
After 5 minutes have passed, taste and adjust the seasoning as needed. You may find that the flavors have reached a perfect balance or require a bit more salt, pepper, or herbs to enhance the overall flavor profile.
Once you’re satisfied with the taste, your pasta e fagioli is ready to be served hot, garnished with a sprinkle of Parmesan cheese and some fresh parsley for added color and freshness.
Serving the Dish
Step 1: Serve hot, garnished with parsley or basil if desired.
To complete Step 1, the first step in preparing the Pasta e Fagioli a la Chez Ivano recipe, you will need to serve the dish hot. This is crucial as it allows the flavors and aromas of the pasta, beans, and vegetables to meld together perfectly.
Before serving, take a moment to garnish your dish with fresh parsley or basil if desired. This not only adds a pop of color but also a burst of freshness to the dish.
Here are some additional tips for completing Step 1
- Serve hot immediately after preparation to ensure that the pasta and beans retain their texture and flavor.
- If you choose to garnish with parsley or basil, be sure to use fresh herbs as they add a more vibrant and intense flavor to the dish.
- Consider serving your Pasta e Fagioli a la Chez Ivano in individual bowls for each guest to create a cozy and inviting atmosphere at your dinner table.
By following these simple steps, you can complete Step 1 of the recipe and set yourself up for success as you continue through the remaining steps.
Step 2: Enjoy!
This beloved Italian dish is a hearty and comforting blend of pasta, beans, tomatoes, and vegetables, all simmered together in a rich broth. When preparing the Pasta e Fagioli a la Chez Ivano, Step 2 instructs to “Enjoy!” indicating that it’s time to take pleasure in the fruits of one’s labor.
The recipe suggests that at this stage, you should have already cooked and prepared the ingredients, including ground beef or pork, onions, garlic, tomatoes, kidney beans, diced tomatoes, vegetable broth, olive oil, salt, pepper, dried basil, bay leaves, Italian seasoning, red pepper flakes, elbow macaroni, grated Parmesan cheese, and chopped fresh parsley.
Now that the ingredients are ready, it’s time to bring everything together in a large pot or Dutch oven. Add the cooked ground meat, onions, garlic, tomatoes, beans, vegetable broth, olive oil, salt, pepper, dried basil, bay leaves, Italian seasoning, red pepper flakes, elbow macaroni, and Parmesan cheese to the pot.
Stir well to combine all the ingredients, then bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes or until the pasta is al dente and the flavors have melded together.
This is an ideal opportunity to add some acidity to balance out the richness of the dish. A squeeze of fresh lemon juice can add a bright and refreshing touch, while also helping to bring out the flavors of the other ingredients.
Finally, taste and adjust the seasoning as needed. You may want to add more salt, pepper, or Italian seasoning to taste.
Now that you’ve completed Step 2 and enjoyed your Pasta e Fagioli a la Chez Ivano, it’s time to serve it up and share with others! This dish is perfect for a family dinner or a cozy night in with friends. Simply ladle the hot pasta mixture into individual bowls and top with additional grated Parmesan cheese and chopped parsley if desired.
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