The Chiappas Sisters show you some simple pasta sauces for any day of the week. Michela and Emi have grown up with Italian parents in the Welsh Valleys. Surr…
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Question by ♥Kitty143Cat♥: What’s your favorite recipe for Pasta e Fagioli?
White and red beans, ground beef, tomatoes and pasta in a savory broth.
Best answer:
Answer by Tom ツ
I do mine in my slow cooker
Ingredients:
2 cans (about 14 ounces each) beef broth
1can (about 15 ounces) Great Northern beans, rinsed and drained
1can (about 14 ounces) diced tomatoes, undrained
2 medium zucchini, quartered lengthwise and sliced
1 tablespoon olive oil
1-1/2 teaspoons minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup uncooked tubetti, ditali or small shell pasta
1/2 cup garlic seasoned croutons
1/2 cup grated Asiago or Romano cheese
3 tablespoons chopped fresh basil or Italian parsley
Preparation
Slow Cooker Directions
Combine broth, beans, tomatoes with juice, zucchini, oil, garlic, basil and oregano in slow cooker; mix well. Cover; cook on LOW 3 to 4 hours.
Stir in pasta. Cover; cook on LOW 1 hour or until pasta is tender.
Serve soup with croutons and cheese. Garnish with fresh basil.
Know better? Leave your own answer in the comments!
And what about the cooking part?
tomato pyre + parmasane + garlick all person needs when in emergency :D
boobs
I keep the fat I trim from pork in my freezer. Dice it up, and saute it
with my onions. Works wonders.
Great stuff ladies, I opened my fridge and only found some cheap proscutto,
and bit of really cheap pre-grated parmesan cheese, Vietnamese hot peppers,
and a bottle of really good Riesling. I chopped up some garlic and onions,
heated the pan with a dab of olive oil. Threw in the onion, garlic, pepper,
and the proscutto, a drop of the wine. It was faboluous and only took about
eight minutes to cook. Thanks agian ladies.
Oddly enough, sometimes I add a little dry vermouth to a sauce if I am out
of wine.
this camera work is amazing! focusing in and out and all
“Oh come on!! look at how beautiful they are!” Gennaro would say. Chiappas,
im loving your cooking style, very simple and full of flavor, thats
awesome. Im from brazil and i loved it. Keep it going!!!
Oops…*can’t*
I like a splash of Balsamic vinegar in my tomato based sauces.
it might sound silly, but I got some special kinds of mustard from a tiny
manufacture located just between belgium and germany. that stuff tastes
fantastic and raises every kind of meal to another level. (flavors include
honey/garlic/grapes/tomatoes, there are about 30 or so)
I wish she’d let the other girl talk too…
why is only the one in white talking.. she keeps talking over her sister
you are REALLY annoying by saying 1000000 times REALLY , oh really am
really serious
A spalsh of milk. Will help alot
Looks to die for.
You have to think that way.”tomatos one of the beste vegetables in the
world and eggs…well eggs are pretty tasty too….so how could this go
wrong?”^^
Oooh we love dried mixes….such great varieties out there! Thanks for
sharing your “store cupboard essentials”
Chiappe you mean.
you’re both pretty…. 😀
:L it sure doesn’t sound good xD
She says “really” very often.
Turmeric and Paprika ! Must must always have pasta and evaporated milk on
hand too! Go creamy
that ryrhm felt like sin chan op
looks shite mate
Ingrediants:
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
2 (4 to 6-inch) sprigs rosemary, left intact
1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
2 (15 ounce) cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping
Directions:
Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.
boil the fagioli in sauce add the pasta! whoola!