This is a quick and easy pasta fagioli recipe. Carots and celery are optional.
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Easy Fagioli Recipe
Hello everyone, welcome to kahunasfoodandwine.com, the galaxy’s most popular food and wine show. Just real quick, I’m your host, Patrick, throw that in. We’re doing a quick pasta fazool here, it was freezing out, decided to do a nice warm --
Anyway, as I was saying before, I say I’d do a nice soup and quick pasta fazool and that’s something --. Anyway, the quick pasta fazool started off with our pancetta rendered that out and then combined everything together so it came out really good. You could certainly add more beans than I added in. I was out of them in January 20 the white beans as opposed to the red beans, the kidneys m going to use the white, the cantalones as opposed to the kidneys generally. But that’s it and that’s it, enjoy it as a quick recipe, there’s a quick version of it. You could certainly do some extra things if you wanted to it. But this one, it came out pretty good.
And there’s the pancetta we’re going to cook that up into little cubes and render that out. And that will be the base that will go the whole pasta fazool on top of it. And here’s the pancetta, it’s all rendered out. I’m going to scoop it out and then put the onion and the carrots and the celery in. to the pancetta fazool started the onions and I just started about five cloves of garlic and one small onion. So I make it that stir around and add in the carrots and the celery.
And into that I’m going to be adding some bay leaf, parsley, oregano, and dried basal. Also in the pot when I did the pancetta, I put in some red pepper flake and firms the salt, you really want to salt after you get this all together just because the pancetta has a lot of salt in it so you just want to see how salty it’s going to be without adding anything else to it.
So I’m going to add in half can of tomato paste and we’ll probably be removing the wheat out of there. I don’t think it adds much extra flavor. So we’re going to add about two tablespoons of tomato paste for half a can. You could use a small can of diced tomatoes if you wanted. I just happen to like the paste and it’s what I had in the cabinet right above me. So that works out easy. And then I’m just going to brown that up a little and then add in the stock and the rest of the stuff.
So we got that all browned up in there. Now I’m going to add in my chicken stock. We meat a chicken yesterday so what I did was I just put the bones and simmer that out then make my soup, the turkey soup or the chicken soup. I’m just going to use -- I made stock out of this so I’m going to get make pasta fazool out of this and then add a little more water to it and probably cook it a little longer and then make some more soup. But anyway, this is what I’m going to add in probably I guess six cups or so and just going to run it through the strainer to catch out any of the pepper corns and things like that and then we put in the stock.
I obviously used jarred stock, chicken stock, that’s what I’m going to use probably most of the time unless I have stock in the freezer already. I’m also just going to add a little bit of red wine to this, not too much, just a little actually I didn’t --
As I was saying, I was adding a montepulciano d'abruzzo.
And there’s the nice parmesan running them, I’m going to add that into the soup also and that will help import some more good flavor.
So then we add the beans along with the cannelloni, and I’m actually adding some chickpeas or chi chi’s just because I only had one can of cannelloni so that’s what I’m using. I suppose to use cannelloni but use whatever you have. You have red kidney beans, use them. It comes out great. I’ve done that before also. So I’m going to dump this in now.
Now this step you don’t have to do. This is what I like to do is I like to take out about a can worth of the beans, you know maybe 12 or 16 ounces, whatever it is. And then I like to stick blend and make sure that’s in there and then I add the beans back in. so I’m going to do it now.
Now this is what it looks like after it’s been done with the stick blender, it’s a little thicker; it’s obviously lightened up in color. The key is make sure you take the bay leaves out. If you don’t, you’ll never -- so now I’m going to add back in the beans, the cheese rime and let that simmer for a little bit.
And so I’m just going to -- the soup in, and a little full of the -- some of the crunchy pancetta, and then grate some parmesan over the top. And then drizzle of olive oil. And that’s it, that’s our pasta fazool.