PASTA E FAGIOLI SOUP
A classic Italian soup, Pasta e Fagioli is a satisfying dish that will warm your body and your soul! Pasta, beans, pancetta and veggies are embraced by a flavorful tomato broth, making this soup a meal in itself.
Provided by Olivia Mesquita
Categories Soups and Stews
Time 1h35m
Number Of Ingredients 18
Steps:
- In a large heavy-bottomed pot or Dutch Oven, combine the beans, bay leaves and 2 quarts (8 cups) of water. Bring to a boil, over medium high heat, then lower the heat to a simmer and cook until the beans are tender, about 1 hour.
- Using a colander set over a bowl, drain the beans, collecting the broth into the bowl. Add chicken stock to complete 6 cups of liquid. Reserve the broth and the beans.
- Wipe down the pot and bring it back to the stove, over medium heat. Heat the olive oil and sauté the pancetta until golden brown. Remove and place in a paper towel-lined plate to soak up the excess grease. Reserve.
- Add the onion, leek, carrot and celery, sautéing until softened, about 5 minutes. Then, stir in the minced garlic and cook for a minute or two, or until fragrant.
- Stir in the thyme leaves and cook for about a minute.
- Add the pancetta back into the pot. Then, add the crushed tomatoes, tomato paste, parmesan rind, reserved broth, salt and pepper.
- Cover, lower the heat to medium-low and simmer for 10 to 15 minutes.
- In the meantime, cook the pasta separately, according to package instructions.
- Add reserved beans and cooked pasta to the soup.
- Stir in the grated parmesan cheese. Taste for seasoning and adjust salt and pepper.
- Stir in the sliced basil, reserving some for garnishing.
- Garnish with basil and fresh thyme. Serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 447 kcal, Carbohydrate 57 g, Protein 24 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 789 mg, Fiber 17 g, Sugar 3 g, UnsaturatedFat 7 g
PASTA FAGIOLI SOUP
My husband enjoys my version of this dish so much that he doesn't order it at restaurants anymore. With fresh spinach, pasta and seasoned sausage, this fast-to-fix soup is a meal on its own. -Brenda Thomas, Springfield, Missouri
Provided by Taste of Home
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook sausage over medium heat until no longer pink; drain, remove from pan and set aside. In the same pan, saute onion in oil until tender. Add garlic; saute 1 minute longer. , Add the water, beans, tomatoes, broth, macaroni and pepper; bring to a boil. Cook, uncovered, until macaroni is tender, 8-10 minutes. , Reduce heat to low; stir in sausage and spinach. Cook until spinach is wilted, 2-3 minutes. Garnish with cheese.
Nutrition Facts : Calories 228 calories, Fat 7g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 841mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges
PASTA FAGIOLI SOUP
Make and share this Pasta Fagioli Soup recipe from Food.com.
Provided by DavidsWife
Categories Clear Soup
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 9 ingredients in a large pot.
- Bring to a boil, then turn heat down and simmer for 30 minutes.
- While soup is simmering, boil pasta according to package directions.
- While pasta is cooking, brown ground beef in skillet until done.
- Drain any grease.
- Add pasta and ground beef to soup.
- Enjoy!
Nutrition Facts : Calories 254.2, Fat 9.2, SaturatedFat 3.5, Cholesterol 38.6, Sodium 519.2, Carbohydrate 25.6, Fiber 7.3, Sugar 6.4, Protein 18
PASTA FAGIOLI SOUP
Make and share this Pasta Fagioli Soup recipe from Food.com.
Provided by bernrome
Categories Pasta Shells
Time 3h20m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In slow cooker, combine all ingredients except for pasta and cheese; mix well. Cover and cook on low for 3-4 hours.
- Stir in pasta. Cover and cook for 30 minutes longer or until pasta is tender. Don't overcook as pasta will disintegrate.
- Serve soup with cheese.
Nutrition Facts : Calories 200.2, Fat 5.1, SaturatedFat 0.6, Cholesterol 1.7, Sodium 1389.5, Carbohydrate 28.1, Fiber 7, Sugar 3.6, Protein 13.1
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