Easy Pasta Fagioli Food

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PASTA E FAGIOLI



Pasta e Fagioli image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Number Of Ingredients 14

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 tablespoon dried basil
2 teaspoons dried oregano
Dash of red pepper flakes
1 1/2 cups chopped whole tomatoes, with juices
3 cups low-sodium chicken stock, or vegetable stock
1 can northern white beans, drained and rinsed
1 cup tiny pasta shells (ditalini)
2 tablespoons fresh chopped parsley
Freshly grated Parmesan and black pepper for garnish

Steps:

  • In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated Parmesan and ground black pepper.

PASTA FAGIOLI



Pasta Fagioli image

You are going to love this one! This soup is chocked full of flavor and you can have it on the table in about 40 minutes. Be good to yourself and add a touch of freshly grated Parmesan cheese to top it off. I hope you will enjoy this recipe as much as I do.

Provided by Bev I Am

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 cup onion, chopped
3 cloves garlic, minced
2 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
3 cups reduced-sodium fat-free chicken broth
1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans, undrained
1/4 cup fresh Italian parsley (chopped)
1 teaspoon dried basil leaves
1/4 teaspoon black pepper
4 ounces small shell pasta (uncooked)
parmesan cheese, freshly grated (optional)

Steps:

  • Heat oil in a large pot over medium heat until hot.
  • Add onion and garlic to oil.
  • Sauté for 5 minutes or until onion is tender.
  • Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper.
  • Bring to a boil over high heat, stirring occasionally.
  • Reduce heat to low and simmer, covered for 10 minutes.
  • Add pasta.
  • Continue to simmer, covered for about 10 minutes or until pasta is tender.
  • Garnish with freshly grated Parmesan cheese if you desire.

Nutrition Facts : Calories 168.1, Fat 4.2, SaturatedFat 0.6, Sodium 415.7, Carbohydrate 27.9, Fiber 4.9, Sugar 6.3, Protein 6.1

PASTA FAGIOLI



Pasta Fagioli image

A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top.

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
salt to taste
1 (14.5 ounce) can chicken broth
2 medium tomatoes, peeled and chopped
1 (8 ounce) can tomato sauce
½ cup uncooked spinach pasta
1 (15 ounce) can cannellini beans, with liquid

Steps:

  • Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
  • Add pasta and cook 10 minutes, until pasta is tender.
  • Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 37.3 g, Cholesterol 2.3 mg, Fat 4.4 g, Fiber 7.9 g, Protein 11 g, SaturatedFat 0.6 g, Sodium 757.8 mg, Sugar 6.4 g

EASY PASTA FAGIOLI



Easy Pasta Fagioli image

Typical Italian hearty winter fare done easy! Serve in bowls with a grating of Romano or Parmesan cheese, crusty bread and salad.

Provided by Cindy

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 carrot, diced
1 stalk celery, diced
1 thin slice onion, diced
½ teaspoon chopped garlic
4 (8 ounce) cans tomato sauce
1 (14 ounce) can chicken broth
freshly ground black pepper to taste
1 tablespoon dried parsley
½ tablespoon dried basil leaves
1 (15 ounce) can cannellini beans, drained and rinsed
1 ½ cups ditalini pasta

Steps:

  • Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
  • Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 60.7 g, Cholesterol 2.4 mg, Fat 5.1 g, Fiber 9.4 g, Protein 13.4 g, SaturatedFat 0.6 g, Sodium 1881.5 mg, Sugar 11.4 g

EASY PASTA FAGIOLI



Easy Pasta Fagioli image

Make and share this Easy Pasta Fagioli recipe from Food.com.

Provided by topchefddb

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

2 (14 ounce) cans white kidney beans
1 (28 ounce) can diced tomatoes with juice
8 ounces whole wheat pasta
1/2 cup parmesan cheese
8 -10 fresh basil leaves
3 tablespoons extra virgin olive oil
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
2 cloves chopped garlic
1 tablespoon ground fennel
1 teaspoon finely chopped dried rosemary leaves
1 tablespoon kosher salt
1/2 tablespoon ground black pepper
2 tablespoons tomato paste
1/2 tablespoon thyme
2 cups water

Steps:

  • Saute garlic, onions, celery and carrot in olive oil until tender. Add tomatoes, beans and spices. Add 2 cups water and tomato paste. Bring to a boil, taste a small amount and adjust seasoning to taste. Add pasta (I use shells) and cook for about 15 minutes more until pasta is cooked through. Top with fresh basil and parmesan cheese.
  • This is so yummo served with fresh homemade bread.
  • When you reheat this for left overs or lunches, you may have to add a little water, because the pasta absorbs the liquid.it is still yummy though.
  • A Note, When I am in a hurry, I use a mixture of onions carrots and celery "mirepoix" available in the freezer section of most grocery stores).

EASY PASTA FAGIOLI WITH SAUSAGE



Easy Pasta Fagioli With Sausage image

This is a delicious and easy Pasta Fagioli recipe that is absolutely delicious! Everyone I make it for Loves it! Learned this recipe from my ex boyfriends mom and it is one of my favorite Fall and Winter comfort meals. If you want a quick easy meal for the family this is it. It makes a lot and is delicous as leftovers and also freezes well! I like it more soupy so i cook it for just a short time..but if you would like it thicker just cook it longer. Serve with your favorite bread and you have a wonderful meal.

Provided by Christina M.

Categories     Pasta Shells

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
4 garlic cloves (chopped)
1 large onion (chopped)
2 (16 ounce) packages sweet sausage (squeeze the meat out of the skins)
2 (15 ounce) cans cannellini beans (with liquid)
2 (29 ounce) cans tomato sauce
2 (29 ounce) cans water
salt & pepper (to taste)
1/4 cup basil
1 (16 ounce) box medium pasta shells (or any other type of small pasta of your liking)
parmesan cheese (optional)
crushed red pepper flakes (optional)

Steps:

  • Saute garlic and onion in olive oil in a large frying pan.
  • Add sausage and chop into small pieces. When browned transfer to a large pot.
  • Add the two cans of tomato sauce, the beans, the water, basil, salt and pepper.
  • Stir and bring to a boil. Turn the heat to med low when it begins to boil and continue cooking for about 30 minutes stirring occasionally. If u want it thicker cook for about 2 hours or to your required thickness.
  • When done, pour over cooked pasta.
  • Sprinkle with parmasean cheese and if you like it a little spicy add crushed red pepper.

Nutrition Facts : Calories 472.4, Fat 14.6, SaturatedFat 4, Cholesterol 27.4, Sodium 1649.8, Carbohydrate 59, Fiber 8.8, Sugar 10.5, Protein 27.6

QUICK PASTA FAGIOLI



Quick Pasta Fagioli image

This a wonderful comfort food! My Italian husband and relatives love it. They can't believe I don't spend the whole day at the stove to make it. Serve with good Italian bread and a salad and your all set! I have included the microwave instructions, but I have never made it this way so...it's your choice. Try it you'll love it. If it's a little thick the next day for left-overs, just thin with a little Red Wine and Chicken broth. YUMMY!!!

Provided by Judith N.

Categories     Stew

Time 51m

Yield 6 serving(s)

Number Of Ingredients 15

2 cloves garlic, halved
2 tablespoons olive oil
1 large carrot, pared and coarsely chopped
1 large onion, coarsely chopped
1 stalk celery & leaves, coarsely chopped
1 teaspoon leaf rosemary, crumbled
2 tablespoons tomato paste
2 (20 ounce) cans white kidney beans, undrained (cannellini)
1 (10 1/2 ounce) can condensed chicken broth
1 3/4 cups water
6 ounces small shell pasta, such as elbows,ditalini or small shells (*I use about 8 to 10 oz., by preference)
1/2 teaspoon salt (optional)
1/2 cup grated parmesan cheese
1/4 cup finely chopped parsley
1 tablespoon red wine vinegar

Steps:

  • Saute garlic in oil in 10" Skillet or Dutch oven with at least 2 Qt capacity, until garlic is lightly browned.
  • Remove garlic and discard.
  • (I prefer to use chopped garlic and leave it in after browning).
  • Add chopped carrot, onion and celery; saute until they begin to color, 3 to 5 minutes.
  • Add rosemary and tomato paste.
  • Add beans with their liquid, chicken broth and water.
  • Simmer uncovered, 2 minutes.
  • Add pasta, stirring to distribute ingredients evenly.
  • Cover and simmer, stirring occasionally, for 8 minutes or until pasta is al dente firm, but tender.
  • (*With the 8 to 10 oz. of pasta, I cook for about 16 minutes).
  • Remove pan from heat.
  • Let stand, covered 10 minutes.
  • Add salt, if necessary.
  • Combine cheese and parsley in small serving bowl.
  • Stir vinegar into soup, and ladle into warmed soup bowls.
  • Serve with cheese-parsley mixture.
  • *Note-I chop the vegetables in my blender, I prefer them more finely chopped and not too coarse.
  • Plus it's a real time-saver!
  • MICROWAVE DIRECTIONS: Reduce rosemary to 1/2 Tsp Combine garlic and oil in 4 Qt casserole.
  • Microwave, uncovered, at full power for 2 minutes.
  • Remove garlic, add carrot, onion and celery.
  • Microwave, uncovered, for 3 minutes.
  • Add rosemary, tomato paste, undrained beans, chicken broth and water.
  • Cover.
  • Microwave at full power for 14 to 16 minutes or until boiling.
  • Stir in pasta.
  • Cover.
  • Microwave at half power for 12 minutes.
  • Stir in vinegar.
  • Add salt, if necessary.
  • Let stand, covered, 10 minutes.
  • Serve with the cheese and parsley mixture.

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