How To Make Pasta Fagioli Soup – A Delicious, Hearty Italian Recipe by Rockin Robin (VIDEO)
My healthy pasta fagioli recipe is a thick and creamy soup with plenty of garlic and fresh herbs. I will show you how to make it creamy without the fat.
Pasta e fagioli soup is easy to make and very healthy too. I make it creamy, simply by pureeing the cannellini beans. You hardly even notice there are beans in this recipe.
Ingredients:
2 (15.5 oz.) cans of cannellini beans, not drained
1 large yellow onion, finely diced
5 cloves of garlic, finely minced
1 large celery rib, finely diced
8 large leaves of fresh basil, chiffinade
3 Tbsp. Italian parsley, chopped
1 1/2 cups of chicken broth, or vegetable broth
2 Tbsp. olive oil
1 1/2 Tbsp. butter
1 1/2 cups of cooked small pasta
salt to taste
garnish with fresh parmesan cheese and parsley.
Directions:
First thing is to puree the beans and their juice in a blender. Add a little of the chicken broth if you need to thin it.
Heat your frying pan on medium low and add the butter and olive oil. Once hot, add the onion and celery and saute for about 10 minutes. Then add the garlic and cook an additional 3 minutes.
Now add the pureed beans, chicken broth, basil, and parsley. Bring the soup to a boil and then simmer for 10 minutes. Taste and add salt if needed.
Now add the cooked pasta and heat until heated through. Be sure and serve this soup pipping hot. Garnish with fresh parmesan cheese and a leaf of parsley.
http://www.youtube.com/watch?v=QEuMtD0Skdw for my Bolognese sauce for pasta. You’ll love it.
Enjoy!
Thanks for watching!
Rockin Robin
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Looks delish! Thank you for doing this video!
Love your version of Pasta Fagioli! Please check out my Pasta Fazool and let me know what you think:)
Sorry but that's not Pasta Fagioli. No marinara and no ditalini pasta. We also never use butter or celery. You blend 1 can of beans and add 1 whole can. Lots of basil and garlic, I quessvonion could work. That looks like fried beans with Ziti. Add some chips with a Magarita.
She said French Bread, should be Italian bread chips go better with the slop she made. Throw some jalapeños in it. ENJOY IT.
I've seen many recipe's for this soup and yours is the only one I've ever seen that does not include any tomato sauce. What gives?
I like the way you cut the onions and celery, however, you should have kept some of the beans whole, and you used the wrong utensils. I wouldn't have used a fry pan, and its not a good idea to use plastic for sautéing.
1 pound canellini (white kidney) beans3 large Idaho potatoes (about 1 3/4 pounds), peeled6 quarts water3 sprigs fresh rosemary2 bay leaves12 slices bacon, cut crosswise into 1/2-inch strips (about 1 cup)4 garlic cloves, peeled¼ cup extra-virgin olive oil, plus more drizzling over the soup1 medium onion, chopped (about 1 cup)2 medium carrots, peeled and coarsely shredded (about 1 cup)2 cups canned Italian plum tomatoes, preferably San Marzano, with their liquid, crushed salt freshly ground black pepper1 pound ditalini or 3 cups elbow pasta Parmigiano-Reggiano, freshly grated Cold-soak or quick-soak the beans. It's always a good idea to pick over dried beans to remove any dirt or tiny stones. Then dump the beans into a 2 to 3 quart container and pour in enough cold water to cover them by at least 4 inches. Let soak in a cool place at least 8 hours or up to 24 hours. Drain thoroughly. Pour 6 quarts water into a tall, large (at least 10-quart) pot. Add the drained beans, potatoes, rosemary and bay leaves. Bring to a rolling boil over high heat, then adjust the heat to a gentle boil. Let boil while preparing the sautéed vegetables. Process the bacon and garlic to a paste in a food processor, stopping once or twice to scrape down the sides of the workbowl. Heat the oil in a large skillet over medium heat. Scrape in the bacon-garlic paste and cook, stirring, until golden, about 5 minutes. Stir in the onions and cook, stirring, until translucent, about 4 minutes. Stir in the carrots and cook until the onions begin to brown, about 5 minutes. Add the crushed tomatoes, bring to a boil, then lower the heat and simmer for 5 minutes. Pour two ladlefuls of the bean cooking water into the skillet and bring to a boil, then pour the contents of the skillet into the soup pot. Season lightly with salt and pepper and bring to a slow boil. Cook until the beans are tender, 45 minutes to 1 hour. Ladle about one third of the beans along with enough cooking liquid to cover them into a baking dish or other shallow container where they will cool quickly. Cool the beans until no longer steaming. (Blending or processing hot beans can cause splatters. Stirring will speed up the cooling process.) Process the beans and liquid in a food processor or blender until creamy. Return the beans to the pot. Fish out the potatoes to a plate. Mash them coarsely with a fork and return them to the pot. Cook 10 minutes to give the flavors a chance to blend. (If you're setting some of the soup aside to serve at another time, ladle it off now, before adding the pasta.) Let the soup rest off the heat, covered, 10 to 15 minutes. While the soup is resting, cook the ditalini or elbow pasta in salted water until very al dente. (Cook all the pasta if serving the full recipe of soup or a proportionate amount if you're setting some of the soup aside for later). Drain thoroughly and stir into the soup. Let all rest for 5 minutes, then serve in warm soup bowls, with a drizzle of extra virgin olive oil and a sprinkle of Parmigiano-Reggiano – Oh we never buy French bread only Italian
Don't know who taught you how to make this soup, but that is not Italian pasta fagioli soup. must be a Mexican bean and pasta soup
Yummy ! Excited here. Is attempted to make this also. Thanks for the demonstration and the recipe.
Finally the warning about burning garlic… thank you, and thank you for the recipe.
Looks delicious, cant wait to make some. Is pork sausage the same thing as ground pork?
Very nice we love it be blessed!!!
Looks wonderful Robyn. My mum makes it all the time only she doesn't purée it. I like that it's a soups. Yum
Looks delicious, Robin. A family favorite; thanks for sharing.