Pasta Fagioli (2) Collection
pasta fagioli (pasta fazool) 
pasta fagioli (pasta fazool) 
 
 
from: bile...@excite.com (johnb) 
i've been searching for a while for a recipe for this soup as it was 
served in a number of restaurants in the brooklyn/new york city area a 
lot of years back. 
it was not like the a number of the current recipes for this dish, 
which are almost like a minestrone soup with a number of ingredients. 
it was very thick, garlicy, pinkish orange in color and only seemed to 
have the canelini beans and pasta. 
 
 
pasta and beans pasta fazool 
puglia 
preparation - medium 
serves 4 
a very simple dish, soupy enough to be served in bowls rather than on 
plates. 
 
1 cup  dried white beans, such as cannellini or great northern, soaked
  overnight, or use the *quick-soak method
4 Tbsp  fruity extra-virgin olive oil, plus more for serving
1/2 medium  onion, coarsely chopped
1/2 medium  carrot, peeled and coarsely chopped
1/2   celery rib, coarsely chopped
1 - 2   garlic cloves to taste, minced
1/2 cup  finely chopped ripe plum tomatoes or canned whole plum tomatoes,
  drained
1   fresh rosemary sprig, finely chopped
  about 3 1/2 cups boiling water
1/3 package  (lb) fusilli, small pasta shells, small ziti, or fettuccine or
  tagliatelle broken into roughly 2-inch lengths
  salt and freshly ground black pepper to taste 1/4 cup minced flat-leaf
  parsley
  freshly grated parmigiano cheese for garnish
 
drain the beans and set aside. heat the oil in a large heavy saucepan over 
medium heat and gently sauté the onion, carrots, celery, and garlic until 
the vegetables are soft but not brown, about 10 minutes. add the beans to 
the vegetables along with the tomatoes, rosemary, and about 3 cups boiling 
water. bring back to a boil, reduce the heat, and simmer, covered, until 
the beans are tender - 1 to 1 1/2 hours, depending on the age and size of 
the beans. add more boiling water from time to time as necessary: the 
beans should always be covered with simmering liquid. when the beans are 
very tender, transfer about 2 cups beans and their liquid to a food 
processor and process to a thick puree. or put them through the medium 
disk of a food mill. stir the puree back into the beans. add the pasta and 
another cup of boiling water to the beans in the pot. cook, stirring 
constantly, until the pasta is tender, about 10 minutes. remove from the 
heat. taste and add salt and lots of black pepper. serve in a warm soup 
tureen or in individual warm bowls, garnished with a drizzle of olive oil, 
a sprinkle of parsley, and some parmigiano. pass more cheese and olive oil 
with the soup. most beans and legumes should be soaked before cooking - 
lentils are a notable exception. to soak them, simply place them in a bowl 
with twice their quantity of fresh cool water. set aside overnight. in the 
morning, discard the soaking water and start the cooking process with 
fresh water. 
 
 
 
 
pasta fazool 
 
1 lb.  dried white navy beans (other dry beans may be used)
  water
2 Tbsp  flour
  olive oil
2 clove  garlic, crushed
1 large  onion (at least 6 oz.)
4 large  stalks celery, with leaves
3 medium  carrots
1/4 lb.  (1/2 c.) butter
1 can  (28 oz.) tomatoes
1/2 cup  chopped parsley, firmly packed
2 can  (10 1/2 oz. each) condensed beef broth
  salt
1/4 tsp  ground black pepper
1 Tbsp  dried basil or 1/3 cup chopped fresh basil leaves
8 oz.  smallest macaroni shells (elbow or other sm. macaroni may be used)
 
soak beans overnight in cold water; rinse and drain. place beans in a 
large 
pot, add flour plus 3 tablespoons of olive oil and shake until beans are 
coated. add 2 quarts warm water and the garlic; cover and simmer for 1 1/4 
hours. 
meanwhile, coarsely chop onion, celery and carrots. saute vegetables in 2 
tablespoons olive oil and butter in large skillet for 5 minutes. add 
tomatoes and parsley; cover and simmer for between 30 to 45 minutes. when 
beans are done, add sauteed vegetables, beef broth, 1 teaspoon salt, black 
pepper and basil. simmer for 15 minutes. add water if necessary, to 
achieve 
desired consistency. 
meanwhile, add 1 tablespoon salt to 3 quarts rapidly boiling water. 
gradually add macaroni so that water continues to boil. cook uncovered, 
stirring occasionally, until just tender. (don't overcook.) drain macaroni 
and add to soup; stir gently to mix. garnish with parsley, if desired. 
serve 
with crusty italian bread. 
 
linda in tennessee 
 
 
 
-- 
 
requests list: 
 
black-eyed pea's southwest chicken casserole 
help with black beans 
beef roast 
french silk pie, using bittersweet chocolate 
 
~~~~~~~~~ 
 
from: diana <d...@texoma.net> 
subject: black-eyed pea's southwest chicken casserole 
date: tue, 02 sep 2003 11:44:45 -0500 
 
does anyone have this recipe? 
 
diana 
 
~~~~~~~~~ 
 
 
from: "shanelle" <eve...@iowatelecom.net> 
subject: help with black beans 
date: tue, 2 sep 2003 18:41:42 -0500 
 
i'm looking for a recipe that uses canned black beans. most recipes i've 
found want you to make a soup but the recipe i'm looking for is much 
thicker, it's not soupy at all. as far as i know the recipe only calls for 
bacon, canned black beans and cilantro. i'm not sure if there are other 
ingredients. if anyone can help me let me know. thanks in advance. 
 
~~~~~~~~~ 
 
from: "shanelle" <eve...@iowatelecom.net> 
subject: beef roast 
date: tue, 2 sep 2003 19:36:43 -0500 
 
what's the best way to bake a beef roast? i've never cook a beef roast 
before but i've cooked a pork roast and it turned out great. i want the 
beef 
roast to turn out the same way. 
 
~~~~~~~~~ 
 
date: tue, 02 sep 2003 21:57:35 -0500 
from: zxcvbob <zxcv...@charter.net> 
subject: looking for a tested recipe for french silk pie, using 
bittersweet 
chocolate 
 
i have a recipe (that i haven't tried yet) in my bh&g cookbook that calls 
for 3 ounces of unsweetened baking chocolate. i'd rather use some of that 
big block of callebout (sp?) bittersweet chocolate that i've been 
nibbling 
on for a couple of years and barely dented. does anyone have a favorite 
recipe? thanks. 
 
regards, 
bob 
 
~~~~~~~~~ 
 
Sugar-glazed Walnuts 
 
1/2 cup  butter
1 cup  packed brown sugar
1 tsp  cinnamon
1 lb.  walnut halves (about 4 cups)
 
Place butter in 1-qt casserole; microwave on high 1 minute or until melted. 
Stir in brown sugar and cinnamon; microwave on high 2 minutes (melt well). 
Add nuts and mix to coat; microwave on high 3-5 minutes. Mix well, then 
spread onto waxed paper to cool. 
 
Cayman Designs 
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Current Seasonal Topic: The Holidays of Spring 
 
-- 
Rec.food.recipes is moderated; only recipes and recipe requests are 
accepted for posting. Please send recipes, requests, questions or 
comments to Moderator Patricia Hill at reci...@swcp.com 
Please allow several days for your submission to appear. 
 
 
 
 
(ID: 6355) Mirror: rec.food.recipes: Wed, Sep 1, 2004


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