Pillsbury provides a simple recipe for pasta e fagioli in which beans, vegetables, macaroni pasta and broth are cooked together in a saucepan and served with cheese. Another simple recipe adds pancetta to the soup.Continue Reading
Make Pillsbury's pasta e fagioli by sauteing 2 minced garlic cloves and 1 chopped medium onion in 1 tablespoon of vegetable oil at medium-high heat for a few minutes, and then add in 1 can of rinsed and drained cannellini beans, 1 can of diced tomatoes, 1 32-ounce carton of chicken broth, 2 tablespoons of chopped fresh parsley and 1 teaspoon of crushed dried basil leaves. After bringing the ingredients to a boil, cook the soup covered at a simmer. After 10 minutes, bring the soup back to a boil uncovered at high heat, lower the heat to medium, and add in 1 cup of uncooked elbow macaroni. Cook the soup for 10 to 15 minutes, and sprinkle it with 1/2 cup of shredded Parmesan cheese before serving.
To make another simple recipe, brown 1/8 pound of chopped pancetta in 2 tablespoons of extra-virgin olive oil at medium-high heat, and then add 2 rosemary sprigs, 1 thyme sprig, 1 bay leaf and 4 minced garlic cloves along with 1 diced onion, 1 diced carrot and 1 chopped celery rib. After seasoning the vegetables with salt and pepper to taste, add in 2 cans of cannelini beans, 1 cups of tomato sauce, 2 cups of water and 1 quart of chicken stock, and bring everything to a boil. Add 1 1/2 cups of ditalini pasta, reduce the heat to medium, and simmer the soup for six to eight minutes. Serve the soup with grated Parmigiano cheese and crusty bread.Learn more about Cooking