PASTA FAZOOL - ITALIAN PASTA & BEAN SOUP
This comforting and filling Italian pasta, tomato, and bean soup is guaranteed to warm you up even on the coldest winter day!
Provided by CookingTheGlobe
Time 1h15m
Number Of Ingredients 14
Steps:
- First of all, put your potato in a pot with water, bring to a boil, and cook until tender, for about 30 minutes.
- Meanwhile, prepare all the veggies. When the potato is cooked, heat 3 tablespoons olive oil in a soup pot over medium-high heat, and cook the onion, carrot, celery, and garlic for about 5 minutes, until the veggies start to brown.
- Discard the garlic cloves. Add the tomatoes and cook for 5 minutes more. Add 2/3 of the beans (should be about 2 cups), season, and cook for about a minute. Add the water or the vegetable broth. Peel the potato and mash it together with the remaining 1/3 of the beans with a fork or any tool you like and add to the pot. Add the bay leaf, and bring the soup to a boil. Lower the heat, cover, and cook for 15 minutes.
- Add the pasta and cook until it's done. Stir in the parsley and serve. Drizzle some of the remaining olive oil and sprinkle some Parmesan over each bowl. Enjoy!
Nutrition Facts : Calories 626 kcal, ServingSize 1 serving
COUNTRY ITALIAN SOUP
My mom gave me this recipe a few years back, and it quickly became a family favorite. It's very flavorful and hearty.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium heat, cook the sausage, onion and celery until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Add the water, potatoes, tomatoes, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in zucchini; simmer 8-10 minutes longer or until vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 211 calories, Fat 14g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 876mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
ITALIAN VEGETABLE SOUP
Warm up your week with this good-for-you vegetable soup that's easy to freeze ahead
Provided by Good Food team
Categories Dinner, Soup
Time 1h10m
Number Of Ingredients 15
Steps:
- Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
- Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.
Nutrition Facts : Calories 215 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.06 milligram of sodium
BASIC ITALIAN BEAN SOUP
Simple and basic Italian bean soup. Great for a quick fix during the week. My Italian mother-in-law rattled this one out to me over the phone years ago. So glad I wrote it down quick! She doesn't remember telling me. The kids love it for a simple and quick dinner.
Provided by Dawn Wensdofer Brower
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
- Pour tomato sauce into the pot; stir. Add cannelini beans, basil, oregano, salt, and pepper. Bring the mixture to a simmer, reduce heat to medium-low, and cook until the beans are hot, 5 to 7 minutes more.
Nutrition Facts : Calories 210 calories, Carbohydrate 34.6 g, Fat 4.3 g, Fiber 9.3 g, Protein 8.9 g, SaturatedFat 0.5 g, Sodium 997.3 mg, Sugar 6.5 g
TUSCAN BEAN SOUP
A country peasant soup that is heart enough to be a main course.
Provided by Deborah Mele
Categories Soups & Stews
Time 2h20m
Number Of Ingredients 14
Steps:
- For the beans, Cut the pancetta into 1 inch thick slices, 2 inches long.
- In a large stock pot, cook the pancetta over medium heat until golden brown in color, then add the quartered onion, whole garlic cloves, and cook a couple of minutes in the oil rendered from the pancetta.
- Add the beans (drained), bay leaf, and 12 cups of water to the pot and bring to a boil, then reduce to a simmer, and cook for about an hour and a half, or until the beans are almost tender.
- Remove from the heat, cover and let site 30 minutes.
- Drain the beans reserving the cooking water, and remove the bay leaf, onion, and garlic cloves.
- For the soup, heat the oil in the stock pot, and once hot add the onions, celery and carrots and cook until the onions are soft and translucent.
- Add the garlic, and cook until fragrant, then add the cooked beans, rosemary sprig, and 5 cups of the cooking liquid.
- Cook on low for 20 minutes. Season with salt and pepper.
- Remove the rosemary sprig and discard.
- Remove 1/3 of the bean mixture and pulse in a food processor until creamy.
- Alternately, you could use a wand blender and blend part of the beans.
- Return the pureed beans to the pot, and mix.
- Serve the soup in bowls, with a drizzle of the extra virgin olive oil, and sprinkling of cracked black pepper on each.
- Sprinkle a little fresh herbs just before serving.
Nutrition Facts : Calories 489 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 22 grams fat, Fiber 13 grams fiber, Protein 23 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 2 cups, Sodium 192 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
ITALIAN BEAN SOUP
This budget-friendly bean soup with orzo, potato and veggies is so hearty, you won't even notice it's meatless. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes. , Add spinach and cook just until wilted. Sprinkle each serving with cheese.
Nutrition Facts :
PASTA E FAGIOLE
A budget-friendly meal that "sticks to your ribs," this soup is great for warming you up or soothing a cold during wintertime.
Provided by Amelia Winslow
Categories Soup
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oil over medium heat in a large heavy-bottomed pot; sauté onion, garlic and spices until just tender, about 4-5 minutes.
- Add tomato paste and stir well. Reduce heat to low and cook 3-4 minutes, stirring occasionally.
- Add the water/broth and beans to the pot and bring to a boil. Reduce heat to low and simmer for 20 minutes.
- Stir in pasta just before serving. Sprinkle with Parmesan cheese and serve with crusty bread for dunking.
ITALIAN BEAN SOUP
Italian Bean Soup is an easy, filling meal the whole family will love!
Provided by Holly Nilsson
Categories Lunch Main Course Soup
Time 37m
Number Of Ingredients 10
Steps:
- Brown sausage and onion in a large pot until no pink remains. Drain any fat.
- Add remaining ingredients and bring to a boil. Reduce heat and simmer 15 minutes or until carrot is tender and flavors have blended.
- Discard bay leaf and serve.
- Garnish with parmesan cheese and parsley if desired.
Nutrition Facts : Calories 380 kcal, Carbohydrate 23 g, Protein 19 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 928 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
20 AUTHENTIC ITALIAN SOUPS
These easy Italian soup recipes are the perfect way to warm up! From gnocchi to minestrone to pasta fagioli, get a taste of Italy with these authentic soups.
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious soup in 30 minutes or less!
Nutrition Facts :
ITALIAN WHITE BEAN SOUP
A warming, filling, and boldly flavored Italian white bean soup, so tasty and hearty, a burst of flavors ready in 25 minutes.
Provided by Katia
Categories Soup
Time 25m
Number Of Ingredients 9
Steps:
- Rinse your beans under runny water and drain, you want to remove the cloudy water.
- In a large pot heat gently 1 Tbsp of extra virgin olive oil and add 1 chopped garlic clove (keep the other one for the dressing), onion, chilli and cook for about 3 minutes or until the onion starts to soften.
- Add cannellini beans, the diced potato and stir well for another minute.
- Add the vegetable broth (or hot water) and salt and bring to the boil.
- Reduce the heat and simmer for about 20 minutes, stirring occasionally.
- When the diced potato is soft, remove the pot from the heat, check the seasoning and the consistency (you might like a thicker or a thinner soup, so you can add or reduce the amount of liquid). Set aside.
- Make the dressing: blend the parsley leaves with the rest of the garlic and 1 Tbsp of extra virgin olive oil (2 Tbsp if you like more dressing). Alternatively, you can chop parsley and garlic and then blend all together with the rest of the olive oil. You want to make a flavorsome dressing for your soup.
- Serve drizzled with the parsley dressing and some chilli flakes.
Nutrition Facts : Carbohydrate 36 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Sodium 304 mg, Fiber 7 g, Sugar 2 g, Calories 247 kcal, ServingSize 1 serving
ITALIAN HAM AND BEAN SOUP RECIPE
Simply simmered in stock pot. This Italian ham recipe is for a dozen people. With meat, beans and a whole lot of greens, this is delicious piece.
Provided by Recipes.net Team
Categories Soup
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Place above ham, beans, tomatoes, can of chosen greens, and can of water into a pan (usually a 2 quart or more stock pot).
- Simmer for approximately 30 minutes to 1 hour.
- Enjoy alone or with shredded cheese, and can even add macaroni!
Nutrition Facts : Calories 193.00kcal, Carbohydrate 21.00g, Cholesterol 41.00mg, Fat 5.00g, Fiber 5.00g, Protein 18.00g, SaturatedFat 1.00g, ServingSize 12.00, Sodium 749.00mg, Sugar 3.00g
COUNTRY BEAN SOUP
Make and share this Country Bean Soup recipe from Food.com.
Provided by Soup Queen
Categories Beans
Time 5h30m
Yield 3 quarts, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Wash beans and place in large kettle.
- Cover with water and soak overnight.
- Drain beans.
- Add water and ham or pork hocks.
- Bring to a boil and simmer slowly at least 3 hours.
- Add remaining ingredients and simmer one hour.
- Remove bones and any large pieces of fat and if there are large chunks of meat, shred them and return them to the pot.
Nutrition Facts : Calories 32.2, Fat 0.3, SaturatedFat 0.1, Sodium 296.1, Carbohydrate 8.2, Fiber 2, Sugar 3.2, Protein 1.2
ITALIAN COUNTRY SOUP
This is a hearty soup with lots of flavor and pretty colors. Serve with freshly grated good quality Parmesan cheese and a crusty slice of bread....delicious and perfect for a cold winter's evening!
Provided by Leopard Apron
Categories One Dish Meal
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In large pot, heat oil then butter over medium heat. Add onion, thyme, Italian seasoning and bay leaf. Meanwhile, while onion is cooking, in small skillet, brown crumbled Italian sausage and set aside.Cook until onion is translucent, then add garlic and cook until fragrant, add white wine and cook until liquid is nearly gone. Add browned sausage to onion mixture and cook for a few minutes to blend.
- Add broth, tomatoes and frozen spinach. Bring to slow boil, then reduce heat and simmer for about 10 minutes, stirring occasionally to break up spinach. Rinse and drain canned beans and add to pot. Add parsley, salt, pepper and pasta. Cook until pasta is tender, about 10 minutes.
- Adjust seasoning as needed, ladle into soup bowls and garnish with cheese.
- You can add a little more broth or water to adjust "soupiness" to your liking - I like mine more chunky!
COUNTRY KITCHEN CALICO BEAN SOUP
Yum! This soup couldn't be any easier to make! The hardest part is chopping the ham, onions, and celery...and how hard can that be? This is almost exactly like a soup which was served at a local Country Kitchen restaurant that closed several years ago. Enjoy!
Provided by trissann
Categories Meat and Poultry Recipes Pork
Time 2h50m
Yield 8
Number Of Ingredients 17
Steps:
- Stir water, ham, tomatoes, onion, celery, black-eyed peas, kidney beans, pinto beans, navy beans, great Northern beans, large lima beans, baby lima beans, ham base, liquid smoke, garlic powder, black pepper, and bay leaf together in a stock pot; bring to a boil, place a cover on the pot, reduce heat to medium-low, and cook until the beans are tender, 2 1/2 to 3 hours.
Nutrition Facts : Calories 344.5 calories, Carbohydrate 40.6 g, Cholesterol 18.9 mg, Fat 11.1 g, Fiber 10.9 g, Protein 20.6 g, SaturatedFat 2.8 g, Sodium 2251.2 mg, Sugar 7.2 g
ITALIAN WHITE BEAN SOUP
Steps:
- To cook the beans, follow the method page 110, adding the olive oil and a sachet made with the rosemary, thyme, sage, and garlic to the cooking liquid. (If using canned beans, skip this step.)
- To make the soup, heat the olive oil in a soup pot over medium heat, then add the onions, fennel, and a pinch of salt, and sauté until golden, about 4 minutes. Stir in the carrots, celery, potato, garlic, and 1/4 teaspoon of salt, then add the sage, thyme, and saffron and sauté until the vegetables are soft, about 15 minutes.
- Pour in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half. Add the remaining 7 1/2 cups broth and the beans, then lower the heat and simmer until the vegetables are tender and the beans are heated through, about 10 minutes. Stir in the lemon juice, parsley, basil, and another 1/4 teaspoon of salt and serve right away.
- variation
- For a more southern Italian flair and some added lycopene, add 1 cup of canned diced tomatoes (drained) after you add the garlic. Since tomatoes are naturally acidic, skip the lemon juice.
- rebecca's notes
- This is a soup that swings well both ways, as a hearty soup or as a blended soup. If you serve it blended, top it with a generous amount of Parsley Basil Drizzle (page 187) for extra yum.
- storage
- Store in a covered container in the refrigerator for 5 to 7 days or in the freezer for up to 2 months.
- nutrition information
- (per serving)
- Calories: 275
- Total Fat: 4.5g (0.7g saturated, 3g monounsaturated)
- Carbohydrates: 48g
- Protein: 12g
- Fiber: 11g
- Sodium: 680mg
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