Trying to find a good recipe for Pasta Fagioli?

Answer 1

Olive Garden Pasta Fagioli Recipe

1 pound can undrained northern beans
2 cans sliced-style stewed tomatoes -- 14 oz. each
1 pound jar Prego spaghetti sauce
2 ribs celery -- slice thin
1 small onion -- chopped
2 cups small spiral pasta -- uncooked
Salt and pepper

Directions:
Combine everything in Dutch oven on medium-high. Bring just to a boil; turn to low. Cover pan with lid and allow to cook gently 30 minutes or until pasta is tender.

Answer 2

Olive Gardens Pasta E Fagioli:

1½ hours 15 min prep
8 servings

1 lb ground beef
1 cup diced onions
1 cup julienned carrots
3 stalks celery, chopped (1 cup)
2 garlic cloves, minced
2 (14 1/2 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 teaspoon vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 lb ditali pasta

1. Brown beef in a large stock pot over medium heat-drain off fat.
2. Add onion, carrot, celery and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. After 50 minutes boil pasta to al dente.
5. Drain well.
6. Add pasta to the large pot of soup and simmer for 10 minutes.

Answer 3

Pasta e fagioli

Bean Soup

serves 4

11 oz (approximately 300 gr.) dry Borlotti beans
1 quarter gallon (approximately 1 liter) water
3 tablespoons extra-virgin olive oil
2 oz (60 gr.) un-smoked bacon, finely chopped
1 medium onion, finely diced
1 stick of celery, finely diced
4 oz (100 gr.) carrots, finely chopped
2 tablespoons fresh ripe tomatoes finely diced, or tomato sauce
2 cups homemade broth, or one bouillon cube dissolved in 2 cups warm water
Salt and pepper
5 oz. (150 gr.) short ditali pasta, or spaghetti broken in 1/2-inch (1-2 cm) pieces

Clean and wash the beans the night before, place them in a container and cover with fresh water.

Leave the beans in the water overnight. Drain the beans the next day when you are ready to cook.

In a stockpot put water and beans and boil for about 20 minutes or until the beans are tender.

Put in a stockpot the extra-virgin olive oil, and turn the heat to medium. Add the bacon, onion, celery, carrot and sauté for 2 or 3 minutes, until the onion becomes soft. Stir in the tomato.

Mash approximately one third of the beans using a potato masher. Add the beans with their cooking water, the broth and bring to boil. Salt lightly and add pepper to taste. Cook for about 15 minutes, until the ingredients are well blended.

Add the pasta and cook for the time indicated by the manufacturer, but taste frequently until pasta is al dente, (firm but not too soft or overcooked). Adjust the salt if necessary.

Place the soup in a bowl or single serving dishes. Add 1 teaspoon extra-virgin olive oil on the soup if desired. Serve warm.

Answer 4

Pasta Fagioli

INGREDIENTS
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
salt to taste
1 (14.5 ounce) can chicken broth
2 medium tomatoes, peeled and chopped
1 (8 ounce) can tomato sauce
1/2 cup uncooked spinach pasta
1 (15 ounce) can cannellini beans, with liquid

DIRECTIONS
In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt until onion is translucent. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
Add pasta and cook 10 minutes, until pasta is tender.
Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

Answer 5

INGREDIENTS
3 tablespoons olive oil
1 onion, quartered then halved
2 cloves garlic, minced
1 (29 ounce) can tomato sauce
5 1/2 cups water
1 tablespoon dried parsley
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon salt
1 (15 ounce) can cannellini beans
1 (15 ounce) can navy beans
1/3 cup grated Parmesan cheese
1 pound ditalini pasta
DIRECTIONS
In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.