HEALTHY PASTA E FAGIOLI
The protein in ham and beans makes pasta e fagioli the basis for a balanced meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Bring a large stockpot of water to a boil, and cook pasta until al dente, about 8 minutes. Heat a low-sided 6-quart saucepan over medium-high heat, and coat with olive-oil cooking spray. Add ham, and saute until beginning to brown, 1 to 2 minutes. Add garlic and leeks; reduce heat to medium low. Saute until leeks have softened, about 5 minutes. Add beans; stir until well combined and beans are warm.
- Remove 1 cup bean mixture; place in the bowl of a food processor with 1 can chicken stock. Puree until smooth; return to saucepan. Add remaining chicken stock, scallions, and pepper. When very hot, after 2 to 3 minutes, stir in reserved pasta; cook until heated through. Garnish with chives and Parmesan, if desired; serve.
Nutrition Facts : Calories 377 g, Cholesterol 24 g, Fat 7 g, Fiber 7 g, Protein 23 g, Sodium 697 g
PASTA AND BEANS: PASTA E FAGIOLI
I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.
Provided by Rachael Ray : Food Network
Time 30m
Yield 6 BIG servings
Number Of Ingredients 17
Steps:
- Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.
Nutrition Facts : Calories 365 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 1101 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 18 grams, Sugar 8 grams
PASTA E FAGIOLI RECIPE BY TASTY
Here's what you need: garlic, rosemary, olive oil, shallot, carrot, tomato sauce, beans, vegetable stock, short pasta
Provided by Francesca Tieghi
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Sauté whole garlic, fresh rosemary shallot and carrot in some olive oil until soft.
- Then add tomato sauce, mix and add half of the cooked beans. Now add vegetable stock and bring to a boil.
- Add your pasta and make sure it's submerged. Add more if it absorbs too much. Cook for 10-12 minutes (check the package). When the pasta is al dente. turn the heat on high so some of the water evaporates (it should not be too much like a soup, but it should be creamy).
- At this point add the blended beans and mix to combine. Remove whole garlic and rosemary. Season to taste with salt and pepper.
- Serve.
Nutrition Facts : Calories 1223 calories, Carbohydrate 124 grams, Fat 69 grams, Fiber 6 grams, Protein 13 grams, Sugar 20 grams
LIGHTENED-UP PASTA FAGIOLI SOUP
After trying pasta fagioli at a popular restaurant, I was determined to make it at home, only healthier. It turns out mine was a big hit! Loaded with veggies, it is such a simple way to boost nutrition and fiber at mealtime. -Cindie Kitchin, Grants Pass, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven coated with cooking spray, cook the turkey, onion, celery and carrots over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Add the water, beans, tomato sauce, tomatoes, parsley, bouillon, oregano, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the cabbage, green beans and macaroni; cover and simmer 8-10 minutes longer or until the vegetables and macaroni are tender.
Nutrition Facts : Calories 276 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 379mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
VEGETARIAN PASTA E FAGIOLI (PASTA AND BEANS)
This is one of my many variations of the old Italian standby. Please feel free to adjust the types and/or amount of the dried herbs to suit your taste
Provided by Kozmic Blues
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large heavy pot, heat olive oil over medium high heat.
- Stir in onion with a pinch of salt and pepper, and cook for 2 minutes.
- Add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs' flavors.
- Stir in garlic, and then celery, and carrots and cook for about 3 minutes.
- 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 freshly ground black pepper.
PASTA E FAGIOLI
This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
- Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
- Add the pasta and beans and cook for 5 minutes.
- Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 41.6 g, Cholesterol 2.5 mg, Fat 4.7 g, Fiber 7.5 g, Protein 8.9 g, SaturatedFat 0.6 g, Sodium 883 mg, Sugar 6.4 g
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PASTA E FAGIOLI RECIPE | EATINGWELL
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Category Healthy Italian Soup RecipesCalories 235 per servingTotal Time 55 mins
- In a Dutch oven, heat oil over medium-high heat. Add prosciutto; cook for 2 to 3 minutes or until crisp. Using a slotted spoon, transfer prosciutto to paper towels; let drain. Set aside.
- Add onions, celery, carrot, and garlic to the Dutch oven; cook over medium heat for 3 to 4 minutes or until softened, stirring frequently. Stir in oregano, anchovy paste (if desired), and crushed red pepper. Cook and stir for 1 minute. Add broth, tomatoes, and pasta shells. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until pasta is tender.
- Meanwhile, use a fork to mash one can of the beans. Stir the whole and mashed beans into pasta mixture. Simmer about 5 minutes or until heated through.
- Stir in parsley and lemon juice. Immediately ladle into serving bowls. Sprinkle with Parmesan and the prosciutto.
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- Bring a large pot to medium heat. Add the olive oil, carrots, onions and garlic. Cook 7 minutes until the carrots and other veggies are soft.
- Add the ground turkey with Italian seasoning, red pepper flakes, salt and pepper to the pot. Break up the meat with a spatula as it browns.
- Once the meat browns, add the tomato sauce, diced tomatoes with juices, chicken broth and chickpea elbow pasta. Cover and bring the pot to a boil. Once boiling, reduce to a medium simmer. Simmer for 20 minutes.
- Remove the cover and stir to check that the pasta is cooked. Drain the canned beans, and rinse then add to the pot with the parmesan and spinach. Stir to combine. Cook another 2-3 minutes then serve!
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- 2 Transfer contents of pan to slow cooker. Add remaining ingredients, except pasta, balsamic and parsley.
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