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Recipe: Pasta Fazool (Pasta e Fagioli)

Discussion in 'Food Forum' started by The Pontificator, Dec 1, 2007.

  1. The Pontificator

    The Pontificator Angry Samoan

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  2. agarr

    agarr

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    Thanks for posting that. One of my favorite soups. I'll post up my recipe later on.... similar to yours of course. My family loves soup night...

    I add Chickpeas to mine and a few other ingredients the family has requested over the years.

    Good Stuff!
     

  3. The Pontificator

    The Pontificator Angry Samoan

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    It's simmering right now. :eat:
     
  4. Uzi4U

    Uzi4U NRA Life Member

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    Thanks for posting the recipe. Have never had it, but it looks like it should taste really good. When my wife and I get the ingredients, we will give it a try.
     
  5. The Pontificator

    The Pontificator Angry Samoan

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    I used the traditional ditalini pasta in this recipe. 1/3 of a lb. is 5.3 ounces which is a generous 1.5 cups. During cooking the pasta absorbed much more water than I had anticipated so next time I'll try one of these:

    1. Use less pasta

    2. Add more water

    3. Cook pasta separately

    Whatever works. It's just a great recipe.
     
  6. nickg

    nickg

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    where's the sausage!!???

    it ain't pasta fazool without the bulk sausage. THAT'S what gives it that flavor, whether it's sweet, medium hot, or italian!!

    and yes, ditalini is the only pasta to use. i always cook it separately and then add it at the end.

    and please...NO carrots. this ain't beef stew!!
     
  7. The Pontificator

    The Pontificator Angry Samoan

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    Yeah, it IS pasta fazool without bulk sausage. Carrots, too. the recipe is a popular version served in Puglia.
     
  8. voraus

    voraus

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    Downloaded the recipe, we have all the ingredients except the ditalini. I'll rectify that right away. Grandpa Spezza will be here for Christmas and we're gonna whip some of this up. Thanks for the tip. Do we need an Italian Cuisine forum?
     
  9. nickg

    nickg

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    anytime i taste it without the sausage i wonder "where the hell is the flavor in this thing?"

    and once again...NO CARROTS!! :tongueout:
     
  10. Nicky D

    Nicky D CLM

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    I have not had this in years. My grandmother use to make this and I use to love it with alot of locatelli cheese sprinkled on top.
     
  11. ks farmboy

    ks farmboy

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    i have been looking for that recipe for awhile. i get that all the time at olive garden, but have never found it. thanks.
     
  12. Remander

    Remander

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    Here is a similar recipe that is alleged to be from Olive Garden. The restaurant is not a favorite of mine, but this recipe is good. It makes a ton; even a half recipe fills a big pot.

    We use some Italian sausage instead of ground beef, or a combo.

    We also cook the pasta separately or (as you noticed) the pasta will get mushy as the soup simmers, and the more simmer time the better.

    We also hold the beans out until near the end to keep them from going too mushy.

    Olive Garden Pasta E Fagioli

    Ingredients:
    3 tsp. Oil
    2 lb. Ground beef
    12 oz. Onion; chopped
    14 oz. Carrots; slivered
    14 oz. Celery; diced
    48 oz. Tomatoes; canned, diced
    2 C. cooked Red Kidney beans
    2 C cooked White kidney beans
    88 oz. Beef stock
    3 tsp. Oregano
    2 1/2 tsp. Pepper
    5 tsp. Parsley; (fresh chopped)
    1 1/2 tsp. Tabasco sauce
    48 oz. Spaghetti sauce
    8 oz. dry pasta Shell macaroni; or other pasta


    Methods/steps
    Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!