HEARTY PASTA FAGIOLI
This healthy and hearty pasta fagioli recipe is so amazingly simple and easy to make and tastes amazing! Its flavor is unmatched and you can feel good about your diet choices with this meal. I love making a big pot and having left overs for my meals for a couple days. its an easy way to meal plan.
Provided by [email protected]
Number Of Ingredients 19
Steps:
- Brown the beff in a large pot(I like to use my cast iron enamel dutch oven)
- Drain the fat and add the onion, celery, garlic, and carrots. Let is sautee for about 10 minutes
- Add all the remaining ingredients except the pasta and the vinegar and let it cook for about 30 minutes or until the carrots are tender.
- You can either choose to add the pasta dry into the soup to cook next, but keep in mind that the pasta will soak up some of the liquid so you may need to add a bit more stock.
- You can also cook the pasta separate until it is al dente and then add it to the soup. I have done it both ways and it has come out great. It is more convenient and less pots to clean if you add the pasta directly to the soup.
- At the end, add the white vinegar and cook for another minute and then turn off.
- The vinegar will add that zip that pasta fagioli is known for.
- This soup is so flavorful and it is a great healthy option as well. I always feel satisfied when I eat this, and never feel like Ive been on a diet.
- I like to top mine with fresh or grated parmesan cheese and its perfect with my homemade french bread as well!
HEARTY PASTA FAGIOLI SOUP
Make a large pot of this Hearty Pasta Fagioli Soup for a warming and comforting meal. Freezer friendly and full of flavor - a dinner the family will love!
Provided by Nora from Savory Nothings
Categories Lunch Main Course
Time 1h30m
Number Of Ingredients 20
Steps:
- Brown the meats: Heat the olive oil in a large Dutch oven over medium-high heat. Add the bacon and cook until browned, about 3-4 minutes. Add the sausage and continue cooking until browned as well, about 4-5 minutes.
- Sauté the vegetables: Add the carrots, celery, onions and garlic and cook until starting to soften, about 4-5 minutes.
- Season and deglaze: Stir the tomato paste, Italian seasoning and garlic powder into the pot until evenly distributed. Pour the red wine into the pot and cook, scratching the browned bits off the bottom of the pot, for 1 minute.
- Cook the soup: Add the tomato sauce, diced tomatoes, chicken broth, salt and pepper to the pot. Stir well and bring to a boil. Reduce the heat to a low simmer and cover the pot. Cook for 15-20 minutes.
- Add pasta and beans: Stir uncooked Ditalini through soup, cook, uncovered, for 10 minutes. Stir through drained beans and continue simmering for 4-5 minutes, until pasta is cooked and beans are heated, stirring through more broth if needed. Serve immediately with parmesan and parsley, if desired. Refrigerate leftovers for up to 3 days.
HEARTY PASTA FAGIOLI
Steps:
- In a large stockpot, cook beef over medium heat until no longer pink; drain. Add broth, tomatoes, spaghetti sauce, onions, celery, carrots, beans, oregano, pepper and pepper sauce., Bring to a boil. Reduce heat; simmer, covered, 30 minutes. Add pasta and parsley; simmer, covered, until pasta is tender, 10-14 minutes.
Nutrition Facts : Calories 212 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 958mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 14g protein.
30-MINUTE HEARTY PASTA FAGIOLI
Heat butter and oil in an 8 quart stock pot over medium high heat, add bacon and cook until almost crispy. Remove bacon from pan with a slotted spoon. Add onion
Provided by Donna Elick
Categories Dinner, Soup/Stew
Time 20m
Yield 6
Number Of Ingredients 16
Steps:
- Heat butter and oil in an 8 quart stock pot over medium high heat, add bacon and cook until almost crispy. Remove bacon from pan with a slotted spoon. Add onion and carrots to pan and cook until onions are almost translucent; add garlic, thyme sprig, rosemary sprig, and bay leaf. Add tomato paste, chicken broth, tomatoes, beans salt and pepper. Cover and bring to a boil. Add pasta and cook according to the package directions, about 7 minutes. Remove from heat, remove herb stems, serve and enjoy!
Nutrition Facts :
FAGIOLI PASTA (NOT PASTA FAZOOL SOUP)
This is a Southern Calabrese (Soveria-Simeri) variation of Pasta Fagioli Soup, only it's really a pasta dish with a flavorful and spicy tomato, bean, and onion sauce.
Provided by soveria
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Start boiling salted water in large pot. Cook pasta until al dente (slightly firm).
- While pasta cooks, saute onion and garlic, and generous amount of salt and fresh ground black pepper, in olive oil until soft. Add tomato sauce and remaining spices, and simmer on medium-low heat for 20-minutes, stirring frequently.
- When pasta is done cooking, drain the water and return the pasta to the pot. Add the hot tomato sauce (be careful), broth, beans, and season with more salt and pepper, if needed. Mix thoroughly, continuing to heat on medium-low heat until desired temperature.
- Serve immediately, topping with generous amount of shredded cheese. Buon Appetito!
PASTA FAGIOLI SOUP II
A quick and easy Italian favorite. Garnish with grated Romano cheese.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper, and basil. Bring to a boil, and let simmer for 40 minutes, covered.
- Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top, and serve.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 48.4 g, Fat 1.1 g, Fiber 7.9 g, Protein 13.5 g, SaturatedFat 0.3 g, Sodium 996.4 mg, Sugar 5.1 g
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
SLOW COOKER PASTA FAGIOLI SOUP
This Italian pasta fagioli soup is fairly healthy and tasty, and easy to make in a slow cooker.
Provided by Stephen Williams
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 4h25m
Yield 12
Number Of Ingredients 16
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a slow cooker.
- Add beef stock, diced tomatoes, spaghetti sauce, red and white kidney beans, beef broth, onion, carrots, celery, parsley, oregano, pepper, salt, and hot sauce to the slow cooker.
- Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours, adding pasta in during the last 15 minutes.
Nutrition Facts : Calories 354.9 calories, Carbohydrate 32.5 g, Cholesterol 47.7 mg, Fat 14.6 g, Fiber 7.8 g, Protein 21.8 g, SaturatedFat 5.3 g, Sodium 1072 mg, Sugar 9.6 g
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