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Homemade ITALIAN PASTA FAGIOLI

Discussion in 'Food Forum' started by Caretaker, Jun 25, 2004.

  1. Caretaker

    Caretaker GO YANKEES!!!

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    THIS IS A FAVORITE OF MINE. FOR I LOVE A GOOD TASTY AND ZEST HEARTY SOUP.....I HOPE YOU ENJOY IT AS MUCH AS I DO....

    ITALIAN PASTA FAGIOLI

    INGREDIENTS:

    (2) Large cans Canelli Beans Drained
    (1) Large Onion Chopped coarsely
    (6) Cloves of Garlic chopped
    (1) Large Bunch of fresh Escarole washed thoroughly and chopped
    ¼ Cup Fresh Chopped Parsley
    (1) Bunch Celery hearts chopped coarsely
    1 Tbsp Dry Oregano
    8 Strips of Bacon Chopped
    1 Lb. box Tubitini Noodles Cooked Al Dente and drained
    (1) 15-Ounce Can Huntz Tomato Sauce
    (2) Quarts of Water or College Inn Chicken Broth
    Salt and Pepper to taste
    Optional: Left-over Hambone from a cooked ham previously had for dinner.

    Cooking Directions:

    In stockpot, sauté chopped bacon and render it down till it just turning light golden brown around the edges. Then add chopped onions and celery hearts to pot and stir and sauté for about 10 minutes. Add Fresh chopped Garlic and sauté for another 5 to 7 minutes. Add the Optional Hambone at this time for it gives this dish so much depth in flavor and taste that you can’t describe. Cover with @ Quarts of the Water or College Inn chicken broth and bring to boil and simmer for 30 minutes covered. Add chopped Escarole and cook for 10 minutes. Then add all your remaining spices and ingredients to the pot including tomato sauce, noodles and spices and bring to a final boil and shut down and let stand for 10 minutes and serve hot with good crusty Italian bread and a nice salad on the side.

    Bon Appetito.

    From your culinery friend, kevin;f ;f
     
  2. Tennessee Slim

    Tennessee Slim Señor Member CLM

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    Title: Pasta e Fagioli

    1/2 lb dried borlotti beans
    2 oz "pancetta," chopped (salt pork)
    1 bay leaf
    1 garlic clove
    About 6 leaves fresh sage
    2 celery stalks, chopped
    2 med onions, chopped
    2 med carrots, chopped
    5 T olive oil
    6 c of water
    12 T fresh thyme
    1 T fresh rosemary sprigs, finely chopped
    Salt
    Pepper, freshly ground
    1/4 lb fresh tagliatelle

    SOAK THE BEANS OVERNIGHT in cold water. Drain beans and place in a casserole and cover with water. Place in a preheated oven at 250F.

    Add bay leaf, garlic, sage and 1 tablespoon olive oil.
    Cover and bake for 1 1/2 hours. Saute in a large saucepan,
    pancetta, carrot, celery, onion in 4 heated tablespoons of
    oil. Pour in 6 cups of water, reduce heat and simmer for
    1 hour. In the meantime, pure half of the beans (without the
    sage and bay leaf) and add these and the whole beans with
    their liquid to the saucepan. Bring to a boil and add the
    tagliatelle and when cooked sprinkle in the rosemary and
    thyme and taste for seasoning of salt and pepper. A teaspoon of olive oil can be poured over each portion.
    This recipe for pasta and beans should serve 6 people.

    -------------------------------
    Title: Pasta Fagioli

    PASTA FAGIOLI

    1 LB Great Northern Beans (picked over)
    1/3 LB Pinto Beans (also picked over)
    5 qts. water
    1 small can tomato paste
    1 1/2 tbsp. salt
    1 tsp. basil (a little more won't hurt)
    1 tsp. oregano (a little more won't hurt)
    2 1/2 tbsp. granulated garlic or 1 - 1 1/2 tbsp. garlic powder
    1 stalk celery cut into 3 pieces - discard later
    1 cup olive oil (Bertoli works very well)
    6 carrots (grated)
    (optional) 2/3 lb smoked picnic ham or 1 smoked ham hock

    Cook beans in water for 15 minutes (boil hard until beans sink). Add in the rest of the ingredients. Keep slowly rolling boil until beans are done. (Not too soft). If soup is too thick add a little more water. Cook 1/2 lb. of small shell macaroni (al dente). Drain well, add to soup when serving. Soup should be 30% macaroni - 70% soup. When serving add parmesan cheese, pepper to taste.

    FREEZES VERY WELL.

    -----------------------------------
    Title: Olive Garden Pasta e Fagioli

    It's amazing how many lousy clones for this delicious chili-like soup from Olive Garden are floating around on the Web. Some are shared on message boards, others are displayed on sites in a collection of "actual restaurant recipes" (yeah, right!). But they all leave out obvious ingredients you can see, like the carrots, ground beef, or two kinds of beans.

    Others don't get the pasta right -- it's obviously ditali pasta (short little tubes). Then there's the recipe that really squeezed the seeds from my gourd -- one that's floating around in MasterCook format that lists "Top Secret Recipes" as the source. But, wait a minute! I've never before created a clone for this dish -- not here on the site, and not in any book. So, after logging some time over a chopping block, an open flame, and a couple tasty glasses of Merlot, out popped this puppy. And this is the one, kitchen cloners! If you want the taste of Pasta e Fagioli at home, this is the only recipe that will fool in a side-by-side taste test. Accept no other imitation imitation!

    INGREDIENTS:
    1 pound ground beef
    1 small onion, diced (1 cup)
    1 large carrot, julienned (1 cup)
    3 stalks celery, chopped (1 cup)
    2 cloves garlic, minced
    2 14.5-ounce cans diced tomatoes
    1 15-ounce can red kidney beans (with liquid)
    1 15-ounce can great northern beans (with liquid)
    1 15-ounce can tomato sauce
    1 12-ounce can V-8 juice
    1 tablespoon white vinegar
    1 1/2 teaspoons salt
    1 teaspoon oregano
    1 teaspoon basil
    1/2 teaspoon pepper
    1/2 teaspoon thyme
    1/2 pound (1/2 pkg.) ditali pasta

    1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.

    2. Add onion, carrot, celery and garlic and sauté for 10 minutes.

    3. Add remaining ingredients, except pasta, and simmer for 1 hour.

    4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

    5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

    Serves 8.
     

  3. BLAZE

    BLAZE

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    Your pasta fagioli is the bomb Kev.:) :)
     
  4. The Pontificator

    The Pontificator Angry Samoan

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    ;2 It's PASTA FAZOOL, FOOL!

    :) ^5 ;f
     
  5. The Pontificator

    The Pontificator Angry Samoan

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    The proper Italian spelling is "pasta e fagiole"

    "Fagiolini" are green beans (string beans), not soup beans such as cannellini or borlotti.