Pasta fagioli Recipe Giada

Pasta fagioli Recipe Giada

The following article will provide information about Pasta fagioli Recipe Giada

Cooking the Pasta Fagioli recipe with the core of Giada De Laurentiis’ cooking means abiding by specific steps and accepting the Italian tradition in your kitchen. Pasta e fagioli, or mixed pasta with beans, is integral to Italian cuisine. It demonstrates one of its essential characteristics – solid and simple tastes.

Introduction

Pasta Fagioli, or pasta and beans, is among the traditional Italian dishes that bring a family-like environment to the table. Giada De Laurentiis, for example, inserts bits of culture into her homely taste of Italian recipes but still keeps those things that make them so rustic and suitable. Her cooking approach inspires this recipe: fresh ingredients and lively flavors that leap onto the tongue.

Health Benefits
  • Rich in Fiber: Pasta Fagioli is increased in dietary fiber due to the beans and vegetables, which help in digestive health and lower cholesterol.
  • Plant-based Protein: The beans provide a good source of plant-based protein, essential for muscle repair and growth.
  • Low in Fat: This dish is typically expected in fat, especially if made with lean ingredients and minimal oil, promoting heart health.
  • Nutrient-Dense: Various vegetables contribute vitamins and minerals, supporting overall health and the immune process.
  • Energy-Providing Carbohydrates: Pasta offers complex carbohydrates, providing sustained energy and helping to fuel the body’s activities.

Nutrition 

  • Calories: 300-400 kcal
  • Protein: 15-20 g
  • Carbohydrates: 45-55 g
  • Dietary Fiber: 10-15 g
  • Sugars: 5-7 g
  • Fat: 7-10 g
  • Saturated Fat: 1-2 g
  • Cholesterol: 0-5 mg
  • Sodium: 400-700 mg

Ingredients

  • One cup of ditalini pasta
  • Two tsp extra virgin olive oil plus additional to drizzle
  • One tablespoon of unsalted butter
  • Two cloves garlic, minced
  • One medium onion, finely chopped
  • Two carrots, peeled and chopped
  • Two stalks of celery, chopped
  • 1 (14-ounce) can crushed tomatoes
  • Four cups of low-sodium vegetable broth
  • Two (15-ounce) cans of rinsed and drained cannellini beans
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • Count salt and freshly scrunched black pepper to taste.
  • Freshly grated Parmesan cheese for serving

Equipment Needed

  • Heavy big saucepan
  • Medium pot for cooking pasta
  • Blender or food processor
  • Knife and cutting board
  • Calculating cups and spoons
  • Cheese grater
  • Wooden spoon or spatula for stirring

Preparation

  • Gather all your ingredients.
  • Rinse the cannellini beans under cold water and set aside.
  • Skin and chop the carrots, and finely chop the onion and celery.
  • Dice the garlic.
  • Calculate out the vegetable broth and prepare the can of crushed tomatoes.
  • Grind the Parmesan cheese for serving.

Cooking Process

  • Heat the olive oil and butter over medium heat in a large saucepan until the butter softens.
  • Count the onion, carrots, celery, and sauté until the onion is tender, about 5 minutes.
  • After adding the garlic, cook it for a further two minutes.
  • Pour in the crushed tomatoes and add the dried herbs. After adding the garlic, cook it for a further two minutes.
  • Increase the heat to medium and simmer the tomato mixture for 10 minutes.
  • Meanwhile, cook the ditalini pasta in salted boiling water in a different pot until it is tender but firm to the bite, about 8 minutes.
  • While the pasta cooks, place 1/3 cup of the bean mixture in a blender or food processor while the pasta cooks. Add a little vegetable broth and puree on high speed until smooth, leaving one corner of the blender release open to prevent the vacuum effect.
  • Add the whole beans, pureed bean mixture, and vegetable broth to the tomato mixture. Reduce the heat to medium-low and simmer until the soup thickens slightly about 10 minutes.
  • After draining, add the pasta to the soup.
  • Simmer the combined soup for another 5 minutes, allowing the flavors to meld together. If the soup is too thick, adjust the consistency with more broth.

Seasoning and Garnish

Just before filling, season the bite about 8 minutes before it’s done to let the flavors bloom. Sprinkle with extra virgin olive oil, adding a fruity note to the dish. A twist of ground black pepper adds a subtle heat that completes the rich soup.

Suggestions

  • Pasta Fagioli is best served hot, with a generous sprinkle of freshly grated Parmesan cheese and a side of crusty bread to sop up the flavorful broth. The dish stands well but can be paired with a light salad for a more substantial meal.

Giada’s Tips

  • Don’t shy away from adding a personal touch to the spirit of Giada’s kitchen. A dash of heat with red pepper flakes or a spoonful of pesto can transform the dish. Giada often suggests making the soup a day ahead as the flavors deepen when allowed to rest overnight.

Conclusion

  •  In summary, this Pasta Fagioli recipe is more than just a list of steps; it’s a narrative of Italian cooking that speaks to the soul. It invites you to engage with your ingredients, to taste and adjust, and to serve up a bowl filled with love. Explore Giada’s take on Pasta Fagioli with her Pasta e Ceci recipe here for an added twist on tradition.
  • As we wrap the bite about 8 minutes from actuality, remember that cooking is an art guided by personal intuition. So, embrace the clarity, celebrate the flavors, and, as Giada would say, “Cook with love, cook with passion, and enjoy every bite.”
  • For those adventurous souls seeking to spice up their pasta game, venture into fusion cuisine with this Spicy Carbonara Ramen Recipe right here and see how traditional Italian techniques can marry beautifully with Asian flavors.

FAQs

  • What’s the difference between pasta fagioli and minestrone? 
  • Pasta Fagioli is mostly a bean and pasta soup. At the same time, minestrone is a more varied vegetable soup that may also contain pasta and beans.
  • Does pasta fagioli contain meat? 
  • Traditionally, pasta fagioli has no heart, but some variations include pancetta or sausage for added flavor.
  • How do you say in Italian pasta e fagioli?
  • In Italian, pasta e fagioli is pronounced as “pah-stah eh fah-JOE-lee.”
  • What is fagioli soup made of? 
  • Fagioli soup is made of cannellini beans, pasta, vegetables, and a savory broth, often seasoned with herbs and olive oil.

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