pasta with beans

This white bean scampi served over whole-wheat linguine provides a lighter vegetarian alternative to shrimp scampi.

White Bean Scampi with Linguine

whole wheat linguine (I love Delallo)

kosher salt (plus

olive oil

garlic

red pepper flakes (or more to taste)

black pepper

dry white wine

cherry tomatoes (10-ounce container, halved)

baby spinach

cannellini beans

lemon juice (about 1 lemon)

unsalted butter butter

parsley (finely chopped)

Parmesan

Bring a pot of generously salted water to a boil.

Cook the pasta about 1 minute less than the package instructions, reserve ½ cup of the pasta water, then drain the pasta.

In the same pot, warm the olive oil over medium heat. Cook the garlic, red pepper flakes, and black pepper until fragrant, 1 minute,

Pour in the wine and bring to a simmer. Let the liquid reduce thickened.

Add the tomatoes and cook for 1 to 2 minutes, just enough time to warm them through without letting them soften.

Add the spinach, a big handful at a time, and stir just until it wilts before adding more, about 2 minutes.

Stir in the cooked pasta with the reserved pasta water. Increase the heat to medium-high and cook, stirring occasionally, until the liquid thickens and incorporates, about 1 to 2 minutes.

Decrease the heat to medium. Add the beans and lemon juice and cook for another minute to warm through.

Remove from the heat and finish with the butter, stirring until melted.

Serve right away, garnished with chopped parsley and grated Parmesan.

A tasty and nutritious classic pasta soup from Veneto, Italy, which is immensely warming, healthy and tasty! Perfect for colder weather family meals.

Pasta and Beans soup (pasta e fagoli)

250 g crushed tomotoes ((9 ounces) polpa/ passata)

celery (medium sized finely chopped)

pancetta

beans beans

garlic (peeled)

sized carrot (finely chopped)

beef stock ((2 cups) or vegetable stock)

onion

extra virgin olive oil

black pepper/ salt (to taste)

tsp rosemary (fresh

300 g ditaloni pasta ((10.5 ounces))

Parmigiano Reggiano ((2 ounces) grated for serving if required)

Dissolve 2 stock cubes in half a liter of boiling water.

Chop the onion, celery and carrot very finely (in a food mixer is good). Cut the pancetta or guanciale into thin pieces. Peel the garlic. If using canned beans, drain them.

Heat a tablespoon of olive oil in a pan. Add the garlic clove peeled but not cut and cook it until it browns, then remove it. Add the pancetta to the pan and cook until the fat starts to melt.

Add the finely chopped vegetables to the pan and cook until they start to soften. Then, add a ladleful of the stock and cook the vegetables another minute or two.

Add the crushed tomatoes (passata) and salt and pepper as desired.

Add another ladleful of stock and cook for a couple more minutes.

Add the precooked/canned beans and mix the ingredients well, whilst adding the last of the stock. Allow to simmer for 10 minutes.

Put the water on to boil for the pasta.

Whilst waiting for the water to boil, remove 3 ladlefuls from the soup and liquidize it in a food processor until it&#039;s smooth and creamy. Then add this mixture back into the soup and stir well.

When the pasta is cooked al dente (according to the instructions on the packet), drain and add it to the soup.

Season with the finely chopped rosemary and pour into bowls. Add a little olive oil to the soup just before serving ( don&#039;t mix it in) and grated cheese if required

Pasta Fazool, or Pasta e Fagioli, is a hearty and budget friendly soup that&#x27;s perfect for feeding a crowd.

Pasta Fazool (Pasta e Fagioli)

Tbsp extra virgin olive oil

½ medium onion, diced

carrots,

celery stalks, diced

garlic,

beef

15 ounces can fire roasted diced tomatoes

tomato sauce

thyme

oregano

basil

rosemary

½ tsp crushed red pepper

red kidney beans, drained

cannellini beans, drained

chicken broth

bay leaf

inch parmesan rind (optional)

ditalini pasta

salt,

pepper,

parsley,

Heat olive oil in a large pot or...

Heat olive oil in a large pot or dutch oven over medium heat. Add onion, carrot and celery. Sauté until the vegetables become soft, stirring frequently to avoid browning them.

Add garlic and cook for 1 minute.

Add ground beef and crumble with a wooden...

Add ground beef and crumble with a wooden spoon. Cook, stirring occasionally, until no pink remains.

Add diced tomatoes, tomato sauce, thyme, oregano, basil,...

Add diced tomatoes, tomato sauce, thyme, oregano, basil, rosemary and crushed red pepper. Bring to a simmer and cook for 5 minutes.

Add in beans, chicken broth, bay leaf and...

Add in beans, chicken broth, bay leaf and parmesan rind. Simmer for 15-20 minutes.

Stir in pasta. Simmer for 10-15 minutes, until...

Stir in pasta. Simmer for 10-15 minutes, until the pasta is tender. Taste and adjust for salt and pepper.

Serve in bowls garnished with fresh parsley.

Top 3 pasta with beans recipes from across the web

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White Bean Scampi with Linguine

Pasta and Beans soup (pasta e fagol...

Pasta Fazool (Pasta e Fagioli)

Top 3 pasta with beans recipes from across the web

The most viewed pasta with beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

White Bean Scampi with Linguine

Pasta and Beans soup (pasta e fagol...

Pasta Fazool (Pasta e Fagioli)

The most viewed pasta with beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine