Hearty Pasta Fagioli Food

PASTA FAGIOLI RECIPE

Steps:

• In a Dutch oven, cook the beef with 1 Tbsp oil.
• Finely chop onion. Add to the beef and cook until tender.
• Cube the celery and carrots into small cubes. Add to the beef and onions with 1 tsp salt and 1/4 tsp pepper. Cook 6-8 minutes, until vegetables are tender, stirring as needed.
• Add the diced tomatoes, broth, ketchup, garlic, remaining salt, pepper, and pasta to the Dutch oven. Cook for 15 minutes, until the pasta is tender, then add the bay leaf and Italian seasoning,
• Add the spinach and beans to the Dutch oven and mix. Bring to a simmer and turn off. Season with additional seasonings if needed.
• Enjoy.

PASTA FAGIOLI

Steps:

• Transfer the onion, carrots and celery to the bowl of a food processor and pulse until chopped fine. Set aside.
• In a large dutch oven heat the olive oil over medium heat and add the chopped garlic. Sweat the garlic until fragrant and translucent, but don't brown it.
• Increase the heat to medium high and add the pancetta. Cook for one minute, stirring occasionally, then add the Italian sausage and cook, stirring occasionally until the sausage has browned.
• Add the onion, carrot, celery mixture and sauté until the vegetables are tender.
• Add the tomatoes, can of cannellini beans (including the liquid) and the chicken stock. Stir to combine. Add the oregano, bay leaves, crushed red pepper and parmesan cheese rind (if using). Stir, then cover with a tight fitting lid, bring the pot to a low simmer and cook for 20 minutes.
• While the soup is simmering, cook the orzo pasta to al dente, according to the package directions. Drain the pasta and set aside.
• Taste the soup and adjust seasonings as needed according to your tastes.

HEARTY PASTA FAGIOLI

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

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 SOUP

Steps:

• In a large soup pot, heat olive oil over medium heat. Add onions and carrots, cook 5 minutes to soften, stirring occasionally. Add garlic, stirring for 1 minute. Add chicken broth and tin of diced tomatoes with their juices. Bring to a boil over high heat. Reduce heat to low and simmer, partially covered, for 20 minutes.
• Meanwhile, in a small saucepan, cook pasta according to package directions. Drain and set aside.
• After soup has cooked for 20 minutes, add white kidney beans and chickpeas, simmering partially covered for 10 minutes.
• Remove 2 cups of bean soup and place in food processor. Puree, return to soup pot and bring to a boil over high heat. Add cooked pasta, Parmesan, basil, salt and pepper, simmering 5 minutes. Serve with additional Parmesan cheese.

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.

PASTA AND BEANS: PASTA E FAGIOLI

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.

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).

HEARTY PASTA FAGIOLI SOUP

Steps:

• In a LARGE stock pot, cook ground beef, onion, and ½ teaspoon salt over medium-high heat. Crumble beef as you cook it until no longer pink. Drain.
• Add beef broth, diced tomatoes, spaghetti sauce, celery, carrots, beans, oregano, basil, salt & pepper. Bring to a boil. Once boiling, cover pot with lid and reduce to medium-low heat.
• Simmer for 30-40 minutes. Vegetables should be tender and you may have to lift the lid and check on it 1 or 2 times to stir it and make sure it's not burning or too hot. Reduce heat to low, if needed.
• Add pasta and cover with lid. Let simmer for an additional 10 minutes or until the pasta is cooked.
• Serve with fresh parsley and parmesan cheese.
• Leftovers will keep in the fridge for several days or divide the leftovers into quart-sized Ziploc bags and freeze. Just add some additional water or beef broth when reheating soup from the freezer.

HEARTY PASTA E FAGIOLI WITH ELBOWS AND TOMATO SAUCE | BARILLA

Steps:

• In a medium-sized sauce pan heat 2 tablespoons oil. Season meat with salt and pepper, add to the pan and brown on all sides until cooked through. Remove meat from the pan and set aside.
• In the same sauce pan add 2 tablespoons oil, onions, garlic and spices; cook gently over medium heat for 3-4 minutes until onions soften.
• Add cider vinegar and cook for an additional minute.
• Add Marinara sauce, beef, stock, water and green chilies. Bring mixture to a boil then reduce to a simmer and cook for 45 minutes.
• Once the meat is tender, add beans and heat through.
• Cook pasta according to package directions. Drain pasta and toss with remaining oil.
• Stir in pasta and top with your favorite garnishes.

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.

HEARTY PASTA FAGIOLI

Steps:

• In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef and drain off grease. 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.

PASTA E FAGIOLI SOUP

Steps:

• Heat the oil in a large soup pot over medium heat, then add the carrots, onions, and celery - generously add salt and pepper and cook until soft, about 4 minutes.
• Increase the heat to medium high, add the ground beef and cook until brown.
• Stir in the remaining ingredients (except the pasta), bring to a boil, then reduce heat and simmer for about 20 - 30 minutes, until the carrots are not quite tender.
• Add the pasta and cook until for a couple more minutes, then remove from heat and let sit - be aware the pasta will continue to cook as the soup rests and can get over cooked very easily - if the soup thickens too much as it rests, just stir in some water to thin it out.
• Serve with freshly grated Parmesan cheese.

PASTA FAGIOLI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, 1/2 teaspoon salt, oregano, black pepper, and red pepper flakes. Cook, stirring occasionally, until the vegetables have just softened, about 7 minutes. Add the garlic; cook, stirring often, about 2 minutes more.
• Add the broth and undrained tomatoes; stir to release any browned bits from the bottom of the pot. Increase the heat to medium-high and bring to a boil. Add half of the beans to a bowl; mash with a fork and stir into the soup. Add the remaining beans and the pasta to the pot; reduce heat to medium. Simmer, stirring occasionally to prevent sticking, for 10 minutes. Stir in the kale and cook until the pasta is tender, about 5 minutes more. Remove from the heat.
• Zest the lemon, then cut it in half. Squeeze one lemon half into the soup. Add 1 teaspoon of the ;zest and ;stir to combine. Taste and add more lemon juice or salt as desired. Top servings with Parmesan cheese.

PASTA FAGIOLI (PASTA AND BEANS) RECIPE

Steps:

• In a deep pot, saute onion and garlic in olive oil over medium heat.
• Blend the cup of beans with one can water in electric blender until almost smooth.
• Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
• Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
• Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
• Ladle soup into bowls and top with grated cheese.

HEARTY VEGETARIAN PASTA FAGIOLI

Steps:

• *Precook the noodles and set aside*
• While the noodles are cooking, get a heavy bottom soup pot or Dutch oven. Add the oil of your choice and set the pot on medium heat.
• Add the onions to the pot and sprinkle with a little salt. Saute for about a minute or 2.
• Then add the celery, carrots and your other vegetable choice with a little more salt. Continue sauteeing for another 2 - 3 minutes. Add the minced garlic and saute stirring for another 20 - 30 seconds.
• Next, add the large can of whole peeled tomatoes with juice, broken up by hand.
• Stir in a scant 1/4 tsp red pepper flakes. This adds a little heat.
• Add the vegetable broth.
• Stir in 2 handfuls of coarsely chopped fresh basil leaves.
• Add the dried basil, dried oregano and bay leaves.
• Stir in 1 tbsp soy sauce.
• Cover and cook on a high simmer for about 30 minutes, stirring occasionally. When this is done, remove the bay leaves.
• Stir in the cooked noodles and cannellini beans and heat through.
• Taste to adjust seasonings.
• Drizzle a little olive oil over the top and stir in (optional).
• Garnish with fresh chopped basil leaves (optional).

PALEO "PASTA" FAGIOLI SOUP

Steps:

• Heat a large pot to medium-high heat with 1 tbsp olive oil. Add the ground turkey, Italian seasoning, and red pepper flakes to the pan. Cook for about 10 minutes or until the turkey is brown.
• Add onion, carrots, celery, and garlic to the pan and saute for 2 minutes. Then add the rest of the seasonings to mix and saute for another 5 minutes.
• Add tomato sauce, tomato paste, chicken broth, water, potatoes, and cauliflower rice to the pot. Bring the soup to a boil and let it simmer for about 25 minutes or until the potatoes are fork-tender.
• Serve and enjoy!

30-MINUTE HEARTY PASTA FAGIOLI

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!