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.

Pasta with Italian Chicken Sausage, Escarole and Beans made with lots of garlic, lean Italian chicken sausage, white cannellini beans, crushed red pepper and grated cheese.

Pasta with Italian Chicken Sausage, Escarole and Beans

oz pasta (wheat or gluten-free pasta)

garlic (chopped)

chicken

fat free (low sodium chicken broth)

cannellini beans (drained and rinsed (Eden))

grated Parmesan or Romano cheese

red pepper (or

salt and fresh pepper

red pepper

Onion

Pasta

Rinse escarole and tear into bite sized pieces.

Cook pasta according to package directions for al dente in a large pot of salted water. Reserve 1/2 cup water before draining.

While pasta water boils, heat a large non-stick skillet on medium heat.

Add olive oil; when hot add onions, garlic, salt and pepper until soft, about 4-5 minutes.

Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes. Set aside in a dish.

Add chicken broth and beans to the skillet.

Add the escarole; stir and cook about 4 minutes or until wilted.

Gently stir in sausage, pasta, red pepper flakes, 1/2 cup of the reserved water or more if needed and grated Parmesan. Adjust salt and pepper if needed and toss well; transfer to a large serving bowl. Enjoy with some extra cheese on the side.

I have made this twice. Once with feta spinach chicken sausage and navy beans and once with hot Italian turkey sausage and chick peas. Both were amazing! I love that's so versatile. Hubby even likes it with the spinach!

This is absolutely delicious! Thank you again.

Made this again for the millionth time and it is ridiculously good. And all I keep thinking is please team up with RFK!  You are the epitome of keeping america healthy! I’d love to back you on this, you’ve changed my life, my husbands life, my friends life. You can help get everyone healthier! I adore you and I’d love to see you in this movement. You deserve to be front and center!

After making this dish, my husband and I were not throughly convinced that we liked it. We took one bite then another. By the time we finished eating, we were laughing delightfully about how much we liked it. I will certainly make it again.

Made this but when done put in a baked spaghetti squash instead of using pasta. We loved it. I also had a green pepper wanted to use and added at same time as onion, and also steamed broccoli rabe that I added in instead of escarole. Liked the white beans added to this. This is a favorite. Loved it.

We really enjoyed this. I’ll probably try it with a little lemon zest to lighten it up a bit next time, as well as some mushrooms.

This was easy to make, and quick to get to the table! Love to add extra cheese!

Easy and delicious. I substituted baby spinach for the escarole since I had that available.

This is such a winning combination!  Looking to lighten this up even more?  Skip the pasta and up the chicken stock and turn this into soup!  My soup recipe is almost identical to yours minus the pasta.  So good!  Thanks for all of the great recipes, Gina - your recipes have septs us eating healthy for years!

I have only seen one review that said light on flavor.  Yours.

Top 4 pasta with beans recipes from across the web

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White Bean Scampi with Linguine

Pasta and Beans soup (pasta e fagol...

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Top 4 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)

Pasta with Italian Chicken Sausage,...

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