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 E FAGIOLI
Make this vegan soup in the slow cooker for a super-easy, healthy supper. Packed with veg, pasta and beans, it's a satisfying soup for winter
Provided by Myles Williamson
Categories Dinner, Lunch, Soup, Starter, Supper
Time 9h20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 225 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
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.
OLIVE GARDEN PASTA E FAGIOLI SOUP IN A CROCK POT (COPYCAT)
Make and share this Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat) recipe from Food.com.
Provided by ravensmith
Categories Clear Soup
Time 7h15m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef in a skillet.
- Drain fat from beef and add to crock pot with everything except pasta.
- Cook on low 7-8 hours or high 4-5 hours.
- During last 30 min on high or 1 hour on low, add pasta.
OLIVE GARDEN PASTA E FAGIOLI
Make this amazing Olive Garden Pasta e Fagioli soup at home.
Provided by Stephanie Manley
Categories Soup
Time 1h5m
Number Of Ingredients 15
Steps:
- Cook the beef in the oil in a large stockpot, breaking it up until it starts to brown. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes.
- Add the beans, beef broth, oregano, pepper, Tabasco, and marinara sauce. Simmer until celery and carrots are tender, about 45 minutes. Add the pasta and simmer until it's cooked.
- Stir in the parsley before serving.
Nutrition Facts : Calories 329 kcal, Carbohydrate 33 g, Protein 19 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 40 mg, Sodium 1261 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
PASTA-E-FAGIOLI PASTA
This super-quick riff on an Italian comfort food takes the favorite familiar flavors of the soup pasta e fagioli and turns them into a cheesy pasta with escarole and chickpeas.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain. Meanwhile, finely chop onion, and tear pale inner leaves of escarole to yield 4 cups (reserving the rest for another use).
- Heat oil in a large straight-sided skillet over medium-high. Add onion and garlic, season with salt and pepper, and cook, stirring, until onion is translucent, about 3 minutes. Add tomato paste; cook 1 minute. Add beans and their liquid, broth, and 1/4 cup pasta water (or a bit more, if you prefer your pasta creamier); simmer until slightly reduced, 3 to 4 minutes.
- Stir in pasta, cheese, and 3 cups escarole; season to taste. Drizzle remaining 1 cup escarole with oil; season to taste. Serve pasta topped with dressed escarole, drizzled with oil and sprinkled with more cheese.
PASTA E FAGIOLI SOUP
This pasta e fagioli is a hearty soup made with ground beef, pasta, vegetables and beans, all simmered together in a rich tomato broth. An easy dinner option that the whole family is sure to love!
Provided by Sara Welch
Categories Soup
Time 50m
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula.
- Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the celery, carrots, tomatoes, tomato sauce, Italian seasoning, beef broth and salt and pepper to taste. Bring to a simmer.
- Simmer for 15-18 minutes or until vegetables are tender.
- While soup is simmering, boil the ditalini pasta in a separate pot according to package directions.
- Add the cooked pasta and beans to the soup, stir to combine. Taste and add more salt and pepper if desired.
- Sprinkle with parsley, then serve.
Nutrition Facts : Calories 477 kcal, Carbohydrate 50 g, Protein 34 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 49 mg, Sodium 692 mg, Fiber 13 g, Sugar 5 g, ServingSize 1 serving
ITALIAN PASTA E FAGIOLI
Cook your own Italian Pasta e Fagioli today with this simple recipe! The whole family may just ask for hearty Italian Pasta e Fagioli every night!
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 1-1/2 cups each
Number Of Ingredients 10
Steps:
- Bring pasta sauce, water and garlic to boil in large skillet. Stir in noodles; cover.
- Cook on medium-low heat 10 to 12 min. or just until noodles are tender, stirring occasionally. Add cream cheese spread; cook 3 to 5 min. or until melted, stirring frequently.
- Stir in spinach, beans and basil; cover. Cook 5 min. or until heated through, stirring occasionally. Top with remaining cheeses; cook, covered, 3 to 5 min. or until melted, stirring occasionally.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 16 g
FABIO'S PASTA E FAGIOLI SOUP
Steps:
- Heat a large cast-iron pot over medium heat. Add extra virgin olive oil. Add carrots, onions, and celery and stir. Meanwhile, dice fennel. Add to pot and stir. Strip the thyme sprigs over the pot and discard sticks. Add bay leaf. Sauté about ten minutes, or until the vegetables caramelize and start to soften. Add Borlotti beans and grated garlic; stir. Add stock, canned tomatoes, a pinch of sea salt and black pepper, and a drizzle of olive oil. Stir, cover, and boil for one hour, or until beans are soft. Add pasta and cook for five minutes. If you don't plan on serving the soup all at once, cook the pasta separately, and add to each bowl as you serve it. Otherwise, the pasta will soak up too much broth when stored. Chop basil and add to pot. Stir thoroughly, and remove from heat. Remove bay leaves and serve immediately.
PASTA AND BEAN SOUP (PASTA E FAGIOLI)
A warming bowl of this hearty, healthy pasta and vegetable soup recipe is filling enough for dinner.
Provided by Allegra McEvedy
Categories Main course
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat 60ml/2¼fl oz of the oil in a heavy-based pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, or until softened.
- Add all of the mixed vegetables (except the peas, if using) and the dried mixed herbs to the pan. Season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until the vegetables have softened.
- Reduce the heat to medium, cover the pan with a lid and continue to fry for 10-15 minutes, stirring regularly, or until the vegetables have softened and are pale golden-brown.
- Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer, covered, for 20-25 minutes, or until the vegetables are tender and the pasta has absorbed some of the liquid and is tender. Remove from the heat and set aside to cool slightly before serving.
- Meanwhile, in a bowl, mix together the parmesan, chopped tomatoes and the remaining 30ml/1fl oz of olive oil until well combined.
- To serve, spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each serving.
PASTA E FAGIOLI (SOUP OR IS IT STEW?)
After trying many different Pasta e Fagioli recipes and found them lacking I finally found the perfect one. This recipe is a combination from 2 different chef's and a bit of a twist of my own additions (David Ruggerio, chef on FoodNetwork many moons ago and Emeril Lagasse's essence seasoning mix). This is the best pasta fagioli I've ever had or made. The flavored oil and the Essence seasoning make this soup! It's great on cold winter evenings or for that matter any other evening. I hope you enjoy it as much as my we do.
Provided by ForeverMama
Categories Beans
Time 3h
Yield 5-6 serving(s)
Number Of Ingredients 20
Steps:
- Soak the beans in water to cover overnight.
- Heat 2 tsp of the olive oil in a large soup pot over medium heat. Cook the bacon (if using) in the olive oil until it starts to brown.
- Add the onion and cook for 2 - 3 minutes. Add 5 crushed garlic cloves and cook for 2 minutes more. Add the tomatoes and chicken stock (refer to note # 1 below). Add drained beans and add to the pot.
- Let it come to a boil. Reduce heat to simmer and cook approximately 1 ½ hours or until beans are tender and cooked through.
- Meanwhile cook pasta shells as instructed per package directions; set aside.
- Once the beans are tender, add the Essence Seasoning, more or less to taste (refer to note # 2 below) and correct seasoning with salt and pepper. Remove bacon from the pot.
- Also remove and reserve half of the cooked beans for garnish (or remove about 3/4 if you like more whole beans in your soup).
- Ladle the remaining beans and liquid into a blender or food processor, puree until smooth. Or if you own a hand-held-blender, puree the beans right in the pot, (If too thick, add more hot chicken stock until you reach the consistency of your choice). Check for seasoning.
- Mix in the reserved cooked pasta shells.
- In a small saute pan, heat the remaining 1/3 c olive oil over medium-low heat. Add the remaining 6 crushed cloves or garlic and cook for 2 minutes, being careful not to burn (if it browns, the garlic will impart a bitter taste).
- Add the oregano and rosemary and sauté for 1 - 2 minutes. Let stand (You can make this oil 1 - 2 days ahead of time).
- Strain and reserved the flavored oil. Ladle the soup into serving bowls. Sprinkle in some of the reserved beans. Drizzle with a spoonful of the oregano-rosemary oil and serve. If you desire, serve with grated parmesan and crusty bread.
- NOTE # 1: When cooking beans, never add salt before they are cooked through. It will toughen the beans. Always add the salt only when beans are tender. Keeping this in mind, if you use chicken bouillon or a stock that already contains salt, make sure you add bouillon cubes after beans are tender because bouillon contains salt. Substitute the chicken stock for water at the beginning of the recipe if bouillion is what you are using.
- Essence: Combine all ingredients thoroughly. Yield: 2/3 cup.
- NOTE # 2: Only use enough Essence to flavor soup as noted. Please DO NOT use the full measure. Store the rest for future use. This seasoning is terrific on many other dishes.
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Reviews 9Calories 372 per servingCategory Soups & Stews
- Crumble ground beef into a large Dutch oven and cook over medium heat until no longer pink. Drain off most of the fat.
- Add the diced vegetables — onion, carrot, celery, and garlic — to the Dutch oven and sauté for 10 minutes, until the vegetables are soft.
- To the meat mixture, add the red kidney beans, northern beans, tomato sauce, V8 juice, and spices — do not add the vinegar or pasta. Bring to a boil, then reduce heat and simmer for 1 hour.
- About 15 minutes before serving, stir the vinegar into the soup. Bring 6 cups of water to a boil and cook the pasta for 9-10 minutes or just until pasta is al dente. Drain and rinse the pasta, then stir in a handful of pasta into each serving as you ladle soup into bowls.
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5/5 (2)Total Time 40 minsCategory Main Course, SoupCalories 360 per serving
- Add 1 tablespoon of olive oil to a large soup pot or dutch oven and heat over medium high heat. Once heated, add the ground beef and cook until browned (about 6-7 minutes) breaking into crumbles as it cooks. Drain the excess fat, transfer to a medium size bowl and set aside.
- Add 1 tablespoon of olive oil to a large skillet over medium high heat. Once hot, add the ground beef and cook until browned. Transfer the cooked beef to the slow cooker
PASTA E FAGIOLI - COOK FOR YOUR LIFE
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4.4/5 (8)Category SoupsCuisine ItalianCalories 4818 per serving
- Heat 3 tablespoons of the olive oil over a medium high heat in a large casserole or saucepan, add the onion, carrot, and celery and sauté until they begin to soften. Lower the heat to medium, cover and sweat the vegetables for 10 minutes. Stir occasionally.
- Mix in the tomatoes and the basil, and cook over medium high heat until the tomatoes look saucey and become orangey in color. Add the beans and stock, and bring to the boil. Reduce heat to medium and simmer until the beans start to break up and the soup thickens. Mash a few of the beans against the side of the pot to thicken the soup. Adjust the seasoning.
- Just before serving, add the pasta to the simmering soup. When almost al dente, turn off the heat and let the soup sit for 5 to 10 minutes. Serve each bowl drizzled with a little of the remaining extra virgin olive oil, a grind of fresh black pepper, and freshly grated Parmesan.
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5/5 (2)Total Time 30 minsCategory Main Course, SoupCalories 655 per serving
- Cook ditalini pasta to al dente. While boiling the pasta start up the Instant Pot on saute and cook the pancetta for 7 minutes. When pasta is finished drain and set aside.
- Add garlic to pot and saute with pancetta for 30 seconds more. Add the drained beans, tomatoes, rosemary sprig, 5 cups chicken stock, and black pepper to pot. Close lid and turn pressure valve to sealed position. Turn saute off. Turn pressure cooker setting to on and set for 4 minutes.
- The cook cycle will beep when finished. Let the pressure release naturally for 15 minutes and then quick release it to let out remaining steam. Open pot and add the pasta and 1 cup of pecorino. Stir it all together and taste test if it needs any additional salt.
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- Stir them around for a minute or so and then add in your spices, beef stock, tomato sauce, cheese rind and beans.
- Bring your soup to a boil and then reduce your heat and let it simmer for about 20 minutes. After the 20 minutes, remove cheese rind with a slotted spoon.
PASTA E FAGIOLI SOUP RECIPE - SEEDEDATTHETABLE.COM
From seededatthetable.com
5/5 (4)Total Time 1 hr 50 minsCategory SoupCalories 369 per serving
- Heat 1 tablespoon oil in a very large pot over medium heat. Add the sausage and cook into crumbles. Remove sausage from pot and set aside.
- Heat remaining 1 tablespoon oil in same pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are just starting to soften, about 8 minutes. Add the cooked sausage back into the pot. Stir in the can of diced tomatoes (do not drain) and simmer for 10 minutes.
- Stir in the beans, broth, tomato sauce and seasonings. Bring to a boil over high heat. Once boiling, turn heat to medium-low, cover, and simmer for 30 minutes.
- Add the dry pasta and continue to simmer, uncovered, for another 30 minutes. Serve into bowls and let cool slightly before eating.
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From masterclass.com
2.9/5 (17)Category EntreeCuisine ItalianEstimated Reading Time 1 min
- 2. Heat 2–3 tablespoons of olive oil in a Dutch oven set over medium heat. Transfer vegetables to the pot, and cook, stirring often, until most of the moisture has cooked off and the onions are translucent and beginning to brown, about 15 minutes.
- 3. Add garlic and if using, red pepper flakes, and cook until fragrant, about 30 seconds to a minute.
- 4. Add tomatoes and broth, and season well with salt and pepper. Stir to combine. Add rosemary and bay leaf, and bring to a rolling simmer over medium-high heat.
PASTA E FAGIOLI SOUP - WILL COOK FOR SMILES
From willcookforsmiles.com
Reviews 8Calories 397 per servingCategory Soup
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