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.
EASY VEGETARIAN PASTA FAGIOLI RECIPE
This vegetarian Pasta Fagioli recipe is a super simple, hearty, and rustic Italian bowl of comfort. It takes about 30 minutes and a few pantry staples you may already have on hand! Pasta, 2 types of beans, smoky fire-roasted tomatoes, and a few tender veggies make this a perfect belly-warming dinner to fill you up. Be sure to read the post for tips and more information.
Provided by Suzy Karadsheh
Categories Soup
Time 35m
Number Of Ingredients 16
Steps:
- In a large boiling pot of water, cook the pasta according to package instructions. Drain well, and set aside.
- In a large dutch oven or cast iron pot, heat 2 tbsp olive oil. Saute the onions, celery and carrots on medium-high heat for 4 minutes or so until the vegetables begin to break down. Add the chopped garlic, bay leaf, and dried oregano. Cook for another 2 minutes, stirring occasionally.
- Now, add the roasted diced tomatoes, vegetable broth, cannellini beans, and kidney beans. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to simmer. Cover the pot with a lid but leave a small opening. Simmer for 10-15 minutes.
- Bring to a medium-high heat, stir in the pasta until warmed through. Stir in the fresh basil, and remove from heat.
- Transfer to serving bowls and top with crushed red pepper (optional) and grated Parmesan cheese. Add your favorite crusty Italian bread. Enjoy!
Nutrition Facts : Calories 619 calories, Sugar 11.4 g, Sodium 1134 mg, Fat 11.4 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 105.1 g, Fiber 14.8 g, Protein 27.1 g, Cholesterol 3.4 mg
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.
SLOW COOKER VEGETARIAN PASTA E FAGIOLI SOUP (WITH OPTIONAL GROUND BEEF)
Pasta, beans, and hearty veggies mingle with a tasty Italian-seasoned broth for a simple and happy-making soup. We love this along with a simple green salad and crusty bread for an easy weeknight dinner. Add cooked ground beef for the carnivores and they're extra happy!
Provided by Kare for Kitchen Treaty
Time 8h15m
Number Of Ingredients 18
Steps:
- Drizzle the olive oil into a large saute pan set over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper and cook, stirring once or twice, for 1 minute. Splash in about 1/2 cup of the vegetable broth and scrape up any bits that are stuck to the bottom of the pan. Pour into slow cooker.
- To the slow cooker, add remaining vegetable broth, cabbage, carrots, zucchini if using, beans, and tomatoes. (If you're adding 1 pound ground beef to the entire batch, you can cook and drain ground beef well and add it now.) Cook for 8 hours on low (5-6 hours on high should also do the trick).
- 30 minutes before the cooking process ends, add pasta and put lid back on the Crock Pot.* Continue cooking on low until tender.
- *At this point, if you're adding ground beef to half, set a large saucepan over medium heat, add the 1/2 pound ground beef, and cook, stirring occasionally, until cooked through, 10-15 minutes. Drain any excess fat. Transfer a little less than half the soup to the pan with the ground beef and let simmer, covered, until pasta is completely tender and soup is heated through.
- Stir in red wine vinegar (divide between separate pots if doing the half-meaty version) and taste. Add additional salt and pepper if desired.
- Serve topped with chopped parsley and/or basil, a drizzle of olive oil, and pass with Parmesan cheese if desired.
VEGETARIAN PASTA E FAGIOLI SOUP
Make and share this Vegetarian Pasta E Fagioli Soup recipe from Food.com.
Provided by Lizzymommy
Categories Soy/Tofu
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Sauté onion, carrot, celery and garlic and cook until onion is clear (approx 10 minutes). Add veggie crumbles and soy sausage and cook another 3-5 minutes.
- Add everything else except pasta, and simmer on low for one hour.
- Add pasta to bowls, ladle soup on top. Sprinkle with parmesan before serving.
- Note: If you do the first step, you can then throw this soup into the crockpot on low for 6-8 hours or so. In the last half hour, cook the pasta, and you've got a wonderful soup waiting for you at the end of a long day!
- Note the second: This recipe freezes beautifully. If you'd rather not make such quantity, you can halve it and just use one can of either chickpeas OR great northern beans.
- Note the third: If you prefer a soupier soup, add a can or two of vegetable broth, or thin with water.
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VEGETARIAN PASTA E FAGIOLI – A SIMPLE PALATE
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5/5 (3)Category Main Course, SoupCuisine American, ItalianCalories 323 per serving
- Prepare vegetables: dice onion into small pieces. Remove stems from the celery and carrots, and dice into 1/4-inch pieces. Mince garlic.
- Sauté vegetables: In a large pot on low to medium heat, sauté diced onions, celery, and carrots in olive oil with pinch of salt. Cook for 5-7 minutes until soft, stir often.
- Add aromatics: when vegetables are soft, add minced garlic, chopped oregano, thyme sprigs, and red pepper flakes. Sauté with vegetables for 30 seconds. Note: rather than add these when the soup simmers, sautéing the herbs and spices for a short period of time will draw an even deeper level of flavor from the aromatic ingredients.
- Simmer beans & tomatoes: then add diced tomatoes with juices, cannellini beans, and parmesan cheese rind to vegetables. Simmer for 10 minutes, stirring often. Note: This part infuses the beans with flavor before adding the broth.
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- Heat a large pot over medium-high heat and add the oil, onion, carrot and celery. Fry for a couple of minutes, stirring occasionally, until the onion is soft and transparent.
- Add the garlic and fry until soft, then add the zucchini and basil. Fry for another couple of minutes, stirring occasionally.
- Add the beans and their liquid, spinach, vegetable stock, parsley, salt and pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 15 minutes.
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