Light Pasta E Fagioli Food

PASTA E FAGIOLI

Pasta e fagioli image

Make this vegan soup in the slow cooker for a super-easy, healthy supper. Packed with veg, pasta and beans, it's a satisfying soup for winter

Provided by Myles Williamson

Categories Dinner, Lunch, Soup, Starter, Supper

Time 9h20m

Number Of Ingredients 14

Ingredients

200g dried borlotti or cannellini beans , soaked for 6-8 hours
2 onions , cut into 1cm chunks
2 medium carrots , cut into 1cm chunks
3 celery stalks, cut into 1cm chunks
2 tbsp extra virgin olive oil , plus extra to serve (optional)
4 garlic cloves , crushed
1 litre fresh vegetable stock
400g can plum tomatoes
2 tbsp brown rice miso
6 rosemary sprigs
4 bay leaves
150g ditaloni rigati or other small pasta shapes
200g cavolo nero , stalks finely chopped and leaves torn
30g vegan parmesan , grated, to serve (optional)

Steps:

Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.
Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.
Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.

Nutrition Facts : Calories 225 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

PASTA-E-FAGIOLI PASTA

Pasta-e-Fagioli Pasta image

This super-quick riff on an Italian comfort food takes the favorite familiar flavors of the soup pasta e fagioli and turns them into a cheesy pasta with escarole and chickpeas.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 25m

Number Of Ingredients 10

Ingredients

12 ounces short pasta, such as gemelli or cavatappi
Kosher salt and freshly ground pepper
1 small red onion
1 small head escarole
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons minced garlic (from 4 to 5 cloves)
2 tablespoons tomato paste
1 can (15 ounces) chickpeas or mixed beans, undrained
3/4 cup vegetable or low-sodium chicken broth
1/2 cup grated Parmigiano-Reggiano (2 ounces), plus more for serving

Steps:

Cook pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain. Meanwhile, finely chop onion, and tear pale inner leaves of escarole to yield 4 cups (reserving the rest for another use).
Heat oil in a large straight-sided skillet over medium-high. Add onion and garlic, season with salt and pepper, and cook, stirring, until onion is translucent, about 3 minutes. Add tomato paste; cook 1 minute. Add beans and their liquid, broth, and 1/4 cup pasta water (or a bit more, if you prefer your pasta creamier); simmer until slightly reduced, 3 to 4 minutes.
Stir in pasta, cheese, and 3 cups escarole; season to taste. Drizzle remaining 1 cup escarole with oil; season to taste. Serve pasta topped with dressed escarole, drizzled with oil and sprinkled with more cheese.

PASTA E FAGIOLI

Pasta e Fagioli image

An easy Pasta e Fagioli recipe that can be prepared in 45 minutes or less.

Categories Soup/Stew Bean Pasta Tomato Quick & Easy Fall Gourmet

Yield Makes about 3 cups, serving 2 as a main course

Number Of Ingredients 11

Ingredients

2 slices of bacon, chopped
1 small onion, chopped fine
1 garlic clove, minced
1 small rib of celery, chopped fine
1 carrot, sliced thin
1 1/2 cups chicken broth
a 16-ounce can white beans, rinsed well and drained
a 16-ounce can tomatoes, drained and chopped
1/3 cup tubetti or other small tubular pasta
2 tablespoons minced fresh parsley leaves
freshly grated Parmesan as an accompaniment

Steps:

In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, pour off all but 1 tablespoon of the fat, and in the remaining fat cook the onion and the garlic, stirring, until the onion is softened. Add the celery, the carrot, and the broth and simmer the mixture, covered, for 5 minutes. In a bowl mash 1/3 cup of the beans, stir them into the bacon mixture with the remaining whole beans and the tomatoes, and simmer the mixture, covered, stirring occasionally, for 5 minutes. Stir in the tubetti, simmer the soup, covered, for 10 minutes, or until the pasta is al dente, and if desired thin the soup with water. Let the soup stand off the heat, covered, for 5 minutes, stir in the parsley, and serve the soup in bowls sprinkled with the Parmesan.

EASY PASTA FAGIOLI

Easy Pasta Fagioli image

Make and share this Easy Pasta Fagioli recipe from Food.com.

Provided by topchefddb

Categories Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 (14 ounce) cans white kidney beans
1 (28 ounce) can diced tomatoes with juice
8 ounces whole wheat pasta
1/2 cup parmesan cheese
8 -10 fresh basil leaves
3 tablespoons extra virgin olive oil
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
2 cloves chopped garlic
1 tablespoon ground fennel
1 teaspoon finely chopped dried rosemary leaves
1 tablespoon kosher salt
1/2 tablespoon ground black pepper
2 tablespoons tomato paste
1/2 tablespoon thyme
2 cups water

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).

PASTA E FAGIOLI

Pasta e Fagioli image

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 tablespoon dried basil
2 teaspoons dried oregano
Dash of red pepper flakes
1 1/2 cups chopped whole tomatoes, with juices
3 cups low-sodium chicken stock, or vegetable stock
1 can northern white beans, drained and rinsed
1 cup tiny pasta shells (ditalini)
2 tablespoons fresh chopped parsley
Freshly grated Parmesan and black pepper for garnish

Steps:

In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. 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 ground black pepper.