Easy Pasta Fagioli Soup Food

EASY PASTA FAGIOLI SOUP

Steps:

• In a large soup pot, heat olive oil on medium-high heat and add garlic and pancetta. Sauté pancetta and garlic until pancetta is fully cooked, about 2 minutes.
• Add in the chopped onion, and diced carrot and celery. Cover. Sauté to soften the veggies, about 4 minutes.
• Next, add in the crushed tomatoes and simmer for about 2 minutes. Pour in white wine and cover with a lid to simmer for about 2 minutes until the white wine reduces a little.
• Add in 4 cups of water, vegetable broth, salt, bay leaf, all the beans, and fresh basil. HOLD the ditalini pasta, this will be the last step.
• Cover and raise the heat on high, and bring the soup to a full boil. Then reduce to low heat and simmer the soup for about 20 to 25 minutes, occasionally stirring.
• Stir in 1.5 cups (or up to 2 cups) of Ditalini pasta and cover. Stir occasionally. Continue to simmer for another 5 to 7 minutes, or more until the pasta is al-dente. Taste the pasta to see if it's tender to the bite.
• If you need to, season with salt and fresh cracked pepper to your taste. When the pasta is done, turn off the heat, and serve. Here is where you can add more water to give you more broth, Ladle soup into bowls and serve the soup with grated Parmesan cheese at the table.
• Yields: about 8 or more servings

PASTA FAGIOLI SOUP

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!

PASTA FAGIOLI SOUP

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.

EASY PASTA FAGIOLI

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.

PASTA E FAGIOLI

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.

EASY PASTA FAGIOLI

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).

PASTA E FAGIOLI

Steps:

• Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.
• Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.
• Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.