Italian Bean Soup With Pasta Food

PASTA FAZOOL - ITALIAN PASTA & BEAN SOUP

Steps:

• First of all, put your potato in a pot with water, bring to a boil, and cook until tender, for about 30 minutes.
• Meanwhile, prepare all the veggies. When the potato is cooked, heat 3 tablespoons olive oil in a soup pot over medium-high heat, and cook the onion, carrot, celery, and garlic for about 5 minutes, until the veggies start to brown.
• Discard the garlic cloves. Add the tomatoes and cook for 5 minutes more. Add 2/3 of the beans (should be about 2 cups), season, and cook for about a minute. Add the water or the vegetable broth. Peel the potato and mash it together with the remaining 1/3 of the beans with a fork or any tool you like and add to the pot. Add the bay leaf, and bring the soup to a boil. Lower the heat, cover, and cook for 15 minutes.
• Add the pasta and cook until it's done. Stir in the parsley and serve. Drizzle some of the remaining olive oil and sprinkle some Parmesan over each bowl. Enjoy!

ITALIAN BEAN SOUP

Steps:

• In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes. , Add spinach and cook just until wilted. Sprinkle each serving with cheese.

PASTA E FAGIOLE

Steps:

• Heat oil over medium heat in a large heavy-bottomed pot; sauté onion, garlic and spices until just tender, about 4-5 minutes.
• Add tomato paste and stir well. Reduce heat to low and cook 3-4 minutes, stirring occasionally.
• Add the water/broth and beans to the pot and bring to a boil. Reduce heat to low and simmer for 20 minutes.
• Stir in pasta just before serving. Sprinkle with Parmesan cheese and serve with crusty bread for dunking.

PASTA BEAN SOUP

Steps:

• In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese.

PASTA E FAGIOLI RECIPE (ITALIAN PASTA & BEAN SOUP)

Steps:

• Heat oil over medium-high heat in a large soup pot and saute onion, garlic and spices until just tender about 4-5 minutes.
• Add tomato paste and stir well. Reduce heat to low and cook for 3-4 minutes, stirring occasionally.
• Add the water, chicken stock and beans to the pot; bring to a boil. Reduce heat to low and simmer for 20 minutes.
• Stir in cooked pasta and parsley just before serving. Garnish with Parmesan cheese and serve with crusty bread for dunking, if desired.

OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)

Steps:

• Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
• Pour the soup into a bowl.
• Top with olive oil and cheese.
• Serve with rosemary sprig.

PASTA AND BEANS | PASTA E FAGIOLI RECIPE

Steps:

• Cook the beans. Dice carrot and celery, then chop the onion and set aside
• In a large soup pot, sauté over medium heat in 6 tablespoons of the extra virgin olive oil, the garlic cloves, the sprig of rosemary and the sage leaves
• When the garlic is golden (2/3 minutes), remove it from the soup pot; remove the sage and rosemary as well. Add the chopped onion, carrot and celery you set aside. Cook for about 5 minutes on medium heat, stirring often. Add the cooked beans, mix and let them flavor
• Add the tomato passata and stir. Then Pour in the hot broth and add the bay leaves. Mix and cook over medium heat covered with a lid for about 20 minutes
• Transfer 3 or 4 ladles of the soup (avoiding the bay leaves) to a blender. Blend until completely smooth. Pour the blended mixture in a bowl and set aside
• Add pasta to the simmering soup. Continue cooking until the pasta is cooked al dente
• Add the blended mixture, season with salt if necessary and mix. Serve pasta and beans with a sprinkling of freshly ground black pepper and a drizzle of extra virgin olive oil

TUSCAN BEAN SOUP

Steps:

• For the beans, Cut the pancetta into 1 inch thick slices, 2 inches long.
• In a large stock pot, cook the pancetta over medium heat until golden brown in color, then add the quartered onion, whole garlic cloves, and cook a couple of minutes in the oil rendered from the pancetta.
• Add the beans (drained), bay leaf, and 12 cups of water to the pot and bring to a boil, then reduce to a simmer, and cook for about an hour and a half, or until the beans are almost tender.
• Remove from the heat, cover and let site 30 minutes.
• Drain the beans reserving the cooking water, and remove the bay leaf, onion, and garlic cloves.
• For the soup, heat the oil in the stock pot, and once hot add the onions, celery and carrots and cook until the onions are soft and translucent.
• Add the garlic, and cook until fragrant, then add the cooked beans, rosemary sprig, and 5 cups of the cooking liquid.
• Cook on low for 20 minutes. Season with salt and pepper.
• Remove the rosemary sprig and discard.
• Remove 1/3 of the bean mixture and pulse in a food processor until creamy.
• Alternately, you could use a wand blender and blend part of the beans.
• Return the pureed beans to the pot, and mix.
• Serve the soup in bowls, with a drizzle of the extra virgin olive oil, and sprinkling of cracked black pepper on each.
• Sprinkle a little fresh herbs just before serving.

ITALIAN BEAN SOUP WITH PASTA

Steps:

• Place beans in a bowl; add 2 cups of the water, let stand overnight (or, bring to boiling in a medium saucepan, boil briskly 2 minutes., remove from heat, let stand, covered, 1 hour).
• In a 5-6-quart kettle heat oil. Cook carrot, celery, and onion until onion is soft. Mix in garlic, parsley, and pepperoni. Add ham hock, tomatoes, (coarsely chopped, with liquid), basil, bay leaf, beans and liquid and remaining cups water.
• Bring to boiling. Cover, reduce heat. Simmer until beans are tender and ham separates from bone, about 2 hours. Remove ham hock; discard bones, fat, skin and bay leaf. Return ham in chunks. Skim, discard fat.
• Remove 1 cup of the beans. Press through food mill (or puree in blender with a little soup liquid). To soup add pasta shells. Bring to boiling. Cook, uncovered, stirring, until pasta is tender, 12-15 minutes.
• Season to taste with salt.

ITALIAN BEAN AND PASTA SOUP

Steps:

• In a large saucepan, heat the olive oil and gently fry the onion with the crushed garlic for about 10 minutes.
• Add the tomato puree and basil and stir in for another minute.
• Drain the beans and add them into the saucepan alongwith the stock and bring the soup up to simmering point and then cover and simmer gently for 1 hour or half hour more till the beans are cooked and tender.
• After the beans have been cooked, adjust the seasoning with salt and pepper and give it a good stir.
• Pour half the soup in a liquidiser and blend it.
• Return the pureed half back into the pan with the remaining soup and bring it to simmering point.
• Add in the macaroni and simmer for a further 12 minutes, stirring from time to time.
• Remove from heat and serve immediately with lots of freshly grated parmesan cheese sprinkled over.

PASTA E FAGIOLI SOUP

Steps:

• In a large heavy-bottomed pot or Dutch Oven, combine the beans, bay leaves and 2 quarts (8 cups) of water. Bring to a boil, over medium high heat, then lower the heat to a simmer and cook until the beans are tender, about 1 hour.
• Using a colander set over a bowl, drain the beans, collecting the broth into the bowl. Add chicken stock to complete 6 cups of liquid. Reserve the broth and the beans.
• Wipe down the pot and bring it back to the stove, over medium heat. Heat the olive oil and sauté the pancetta until golden brown. Remove and place in a paper towel-lined plate to soak up the excess grease. Reserve.
• Add the onion, leek, carrot and celery, sautéing until softened, about 5 minutes. Then, stir in the minced garlic and cook for a minute or two, or until fragrant.
• Stir in the thyme leaves and cook for about a minute.
• Add the pancetta back into the pot. Then, add the crushed tomatoes, tomato paste, parmesan rind, reserved broth, salt and pepper.
• Cover, lower the heat to medium-low and simmer for 10 to 15 minutes.
• In the meantime, cook the pasta separately, according to package instructions.
• Add reserved beans and cooked pasta to the soup.
• Stir in the grated parmesan cheese. Taste for seasoning and adjust salt and pepper.
• Stir in the sliced basil, reserving some for garnishing.
• Garnish with basil and fresh thyme. Serve immediately.

WHITE BEAN SOUP WITH PASTA

Steps:

• Put a large saucepan of water on to boil.
• Heat oil in a large pot over medium-high heat. Add mirepoix and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt, crushed red pepper and ground pepper and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juices, broth and beans and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.
• Meanwhile, cook pasta in the boiling water for 1 minute less than the package directions. Drain.
• Stir spinach into the soup. Stir in the pasta just before serving. Serve topped with Parmesan.

ITALIAN PASTA AND BEANS

Steps:

• Cook pasta per package directions and drain off half of the water. Saute onion and garlic in the oil. Add the parsley, salt, pepper, tomato sauce and bouillon cube and simmer for 5 minutes. Add the sauce and the beans to the pasta and water and simmer for another 5 minutes. Add the cheese and serve.

BEAN AND PASTA SOUP

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.

ZUPPA DI FAGIOLI CON LA PASTA (ITALIAN BEAN SOUP WITH PASTA)

Steps:

• Sort and wash beans. Place in heavy stock pot and cover with water. Bring to a boil. Remove from heat and let stand, covered, for about an hour. Drain. Add ham hocks and water to cover. Cook until the beans are tender and meat is easy to remove from bones. (2 - 3 hours).
• Drain, reserving 2 cups of liquid. Remove meat from ham bones and set meat aside.
• Sauté onion, carrots, garlic, procuitto and mushrooms in olive oil until tender.
• Add ham, beans, the 2 cups of reserved bean liquid and 6 cups of chicken stock. Cook several hours.
• Prepare pasta according to package directions. Drain and rinse well. Add to soup. Heat through.
• Serve with a sprinkle of Parmesan cheese.

ITALIAN PASTA AND BEAN SOUP

Steps:

• Saute first 3 ingredients in large pot until onions are very tender.
• Add next 6 ingredients and simmer for about 20-30 minutes. Cool and store in frig for at least a couple of hours. Reheat and simmer for about 30 minutes before serving.
• Place cooked Penne noodles in bottom of soup bowl and ladle soup over noodles.
• Liberally sprinkle Parmesan Cheese on soup. (I like to add cheese, stir soup and add more!).
• Serve with French Bread or rolls.
• Note: Because I do not want the noodles to soak up the juice in my leftover soup, I do NOT add noodles directly to soup pot.