Embark on a culinary adventure with our Authentic Pasta Fagioli Recipe Giada, a dish that epitomizes the heart and soul of Italian cooking.
This classic, rustic recipe, often associated with the cooking styles of celebrated chefs like Giada, is more than just a meal; it’s a testament to the rich culinary heritage of Italy.
Pasta Fagioli Recipe Giada
Recipe Details:
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Course: Soup, Main Course
- Cuisine: Italian
- Yield: Approximately 6 servings
- Calories Per Serving: 250 to 350 calories.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) of washed and drained cannellini beans
- 1 can (15 ounces) of washed and drained red kidney beans
- 4 cups chicken or vegetable broth
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for garnish (optional)
- Fresh basil or parsley for garnish (optional)
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes or until the vegetables start to soften.
- Stir in the diced tomatoes, cannellini beans, and red kidney beans. Cook for another 2-3 minutes, stirring occasionally.
- Add the chicken or vegetable broth to the pot and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes.
- While the soup is simmering, cook the pasta separately in a pot of boiling salted water according to the package instructions until al dente. Drain and set aside.
- Season the soup with dried oregano, dried basil, salt, and pepper. Adjust the seasonings to taste.
- Stir thoroughly after adding the cooked pasta to the liquid. Give it another 5-10 minutes of simmering so the flavors can combine..
- Serve hot in bowls, garnishing with grated Parmesan cheese and fresh basil or parsley if desired.
Enjoy your hearty and delicious Pasta e Fagioli!
The Secret To Authenticity
What truly sets our Pasta Fagioli Recipe Giada apart is the slow-cooking process. This time-honored technique enriches the flavors, ensuring each spoonful is infused with the essence of each ingredient.
Remember, good food takes time, and this dish is a testament to patience and passion in cooking.
Serving Suggestions: An Italian Feast
Serve this hearty stew with a drizzle of extra-virgin olive oil and a sprinkle of Parmigiano-Reggiano.
Accompany it with a slice of crusty Italian bread, perfect for sopping up the delicious broth. Pair it with a glass of Chianti for an authentic Italian dining experience.
Health Benefits: Nourishing Body And Soul
Not only is Pasta Fagioli a treat for the taste buds, but it’s also a healthy choice. Rich in protein, fiber, and essential nutrients, it’s a balanced meal that satisfies and nourishes.
The inclusion of fresh ingredients ensures a meal that is as wholesome as it is delicious.
A Dish For All Occasions
Pasta Fagioli is versatile and always welcome, whether it’s a family dinner, a special occasion, or a comforting meal on a chilly evening.
It’s a dish that warms the heart and fills the stomach, a true embodiment of Italian hospitality.
Conclusion
Our journey through the Authentic Pasta Fagioli recipe Giada concludes, but the experience and flavors linger, inviting you to revisit this classic dish time and time again.
Embrace the simplicity, the richness, and the love that goes into every bite.
Pasta Fagioli Recipe Giada
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 celery stalk diced
- 1 can 15 ounces diced tomatoes
- 1 can 15 ounces of washed and drained cannellini beans
- 1 can 15 ounces of washed and drained red kidney beans
- 4 cups chicken or vegetable broth
- 1 cup small pasta such as ditalini or elbow macaroni
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for garnish optional
- Fresh basil or parsley for garnish optional
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes or until the vegetables start to soften.
- Stir in the diced tomatoes, cannellini beans, and red kidney beans. Cook for another 2-3 minutes, stirring occasionally.
- Add the chicken or vegetable broth to the pot and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes.
- While the soup is simmering, cook the pasta separately in a pot of boiling salted water according to the package instructions until al dente. Drain and set aside.
- Season the soup with dried oregano, dried basil, salt, and pepper. Adjust the seasonings to taste.
- Stir thoroughly after adding the cooked pasta to the liquid. Give it another 5-10 minutes of simmering so the flavors can combine..
- Serve hot in bowls, garnishing with grated Parmesan cheese and fresh basil or parsley if desired.
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