Hearty Vegetarian Pasta Fagioli Food

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VEGETARIAN PASTA E FAGIOLI (PASTA AND BEANS)



Vegetarian Pasta e Fagioli (Pasta and Beans) image

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

1 tablespoon olive oil
1 onion, diced
2 -3 cloves garlic, finely chopped (I like lots of garlic, so please suit it to your taste)
1 stalk celery, diced
1 carrot, peeled and diced
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
3 -5 dashes dried rosemary
1 dash red pepper flakes (I like more-1 tsp.)
1 1/2 cups chopped whole tomatoes, with juices (I've use canned or fresh depending on time of year)
3 cups vegetable stock or 3 cups vegetable broth
1 can cannellini beans, drained and rinsed
1 cup tiny pasta (I like ditalini, but any pastene works fine)
2 tablespoons chopped fresh parsley (or dried) (optional)
freshly grated parmesan cheese
salt & fresh ground pepper

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



Easy Vegetarian Pasta Fagioli Recipe image

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

8 oz small pasta (use whole wheat pasta for Mediterranean diet)
Extra Virgin Olive Oil (I used Private Reserve Greek EVOO)
1 yellow onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, chopped
1 dried bay leaf
1 tsp dried oregano
1 28-oz can fire roasted diced tomatoes
5-6 cups vegetable broth
1 15-oz can cannellini beans (or Great Northern Beans), rinsed and drained
1 15-oz can kidney beans, rinsed and drained
Salt and pepper
1/2 cup fresh basil leaves, cut into ribbons
Crushed red pepper, optional
Grated Parmesan cheese, for garnish

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



Hearty Pasta Fagioli image

Here's an Italian favorite made easier by using prepared spaghetti sauce and canned broth for the flavorful base. -Cindy Garland, Limestone, Tennessee

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h20m

Yield 24 servings (7-1/2 quarts).

Number Of Ingredients 14

2 pounds ground beef
6 cans (14-1/2 ounces each) beef broth
2 cans (28 ounces each) diced tomatoes, undrained
2 jars (26 ounces each) spaghetti sauce
3 large onions, chopped
8 celery ribs, diced
3 medium carrots, sliced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
3 teaspoons minced fresh oregano or 1 teaspoon dried oregano
2-1/2 teaspoons pepper
1-1/2 teaspoons hot pepper sauce
8 ounces uncooked medium pasta shells
5 teaspoons minced fresh parsley

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)



Slow Cooker Vegetarian Pasta e Fagioli Soup (with Optional Ground Beef) image

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

2 teaspoons olive oil
1 medium onion (diced)
2 medium cloves garlic (minced)
2 teaspoons Italian seasoning
1/2 teaspon kosher salt
1/2 teaspoon freshly ground black poepper
4 cups vegetable broth
1/2 small green cabbage (finely chopped (4 cups))
3 medium carrots (peeled and diced (1 cup))
1 medium zucchini (diced (optional))
1 15-ounce can kidney beans, drained and rinsed
1 14-ounce can diced tomatoes
1 cup small pasta of your choice
2 tablespoons red wine vinegar
Additional salt and pepper to taste
Optional toppings: Fresh basil and/or parsley (drizzle of olive oil, shredded Parmesan cheese)
1/2 pound lean ground beef
1 pound lean ground beef

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



Vegetarian Pasta E Fagioli Soup image

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

12 ounces veggie crumbles
12 ounces soy sausage
2 cups diced onions
2 cups sliced carrots
2 cups chopped celery
4 minced garlic cloves
1 (14 1/2 ounce) can diced tomatoes
2 (15 1/2 ounce) cans dark red kidney beans, undrained
1 (15 1/2 ounce) can chickpeas, undrained
1 (15 1/2 ounce) can white beans, undrained (I use Great Northern)
2 (15 ounce) cans tomato sauce
4 (12 ounce) cans v8 reduced-sodium vegetable juice cocktail
2 tablespoons white vinegar
1 -2 teaspoon salt
2 teaspoons oregano
2 teaspoons basil
2 teaspoons black pepper
1 teaspoon thyme
1 lb ditali pasta, cooked separately

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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