PASTA FAGIOLI SOUP
My husband enjoys my version of this dish so much that he doesn't order it at restaurants anymore. With fresh spinach, pasta and seasoned sausage, this fast-to-fix soup is a meal on its own. -Brenda Thomas, Springfield, Missouri
Provided by Taste of Home
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook sausage over medium heat until no longer pink; drain, remove from pan and set aside. In the same pan, saute onion in oil until tender. Add garlic; saute 1 minute longer. , Add the water, beans, tomatoes, broth, macaroni and pepper; bring to a boil. Cook, uncovered, until macaroni is tender, 8-10 minutes. , Reduce heat to low; stir in sausage and spinach. Cook until spinach is wilted, 2-3 minutes. Garnish with cheese.
Nutrition Facts : Calories 228 calories, Fat 7g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 841mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges
LIGHTENED-UP PASTA FAGIOLI SOUP
After trying pasta fagioli at a popular restaurant, I was determined to make it at home, only healthier. It turns out mine was a big hit! Loaded with veggies, it is such a simple way to boost nutrition and fiber at mealtime. -Cindie Kitchin, Grants Pass, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven coated with cooking spray, cook the turkey, onion, celery and carrots over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Add the water, beans, tomato sauce, tomatoes, parsley, bouillon, oregano, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the cabbage, green beans and macaroni; cover and simmer 8-10 minutes longer or until the vegetables and macaroni are tender.
Nutrition Facts : Calories 276 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 379mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
PASTA FAGIOLI SOUP II
A quick and easy Italian favorite. Garnish with grated Romano cheese.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper, and basil. Bring to a boil, and let simmer for 40 minutes, covered.
- Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top, and serve.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 48.4 g, Fat 1.1 g, Fiber 7.9 g, Protein 13.5 g, SaturatedFat 0.3 g, Sodium 996.4 mg, Sugar 5.1 g
LIGHT PASTA E FAGIOLI
This soup is light but still hardy and vegan to boot. Would be great served with a peppery salad and crusty bread to sop up the juices.
Provided by Elle_mnop
Categories Clear Soup
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium-high heat. Add fennel, onion and celery and saute until softened (7-9 minutes). Add garlic, oregano and pepper flakes and cook one minute more. Stir in tomatoes and beans and simmer for 10 minutes on medium-low heat.
- Add broth and cook for 20 minutes, stirring occasionally. Stir in pasta and cook for 10 minutes more, or until pasta is al dente.
- Season with salt and pepper to taste and turn off heat. Stir in parsley and serve.
Nutrition Facts : Calories 376.5, Fat 5.3, SaturatedFat 0.9, Cholesterol 2.4, Sodium 1139.2, Carbohydrate 71.3, Fiber 10.8, Sugar 9.2, Protein 15.6
ITALIAN PASTA FAGIOLI SOUP
This came from the southern part of Italy I would guess around 1920-1930! There has been a one change along the way! Can anyone guess what it might be?
Provided by Timothy H.
Categories European
Time 37m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare pasta according to directions on box, set aside to cool,do not over cook, the pasta should be a little hard to finish in the soup.
- In a large sauce pan oven medium heat, saute' onion and garlic in olive oil until translucent and tender. Add bean and bacon soup,basil,oregano,parsley,red pepper flakes and simmer for 2 minutes.
- Stir in the red wine and bring to a boil. Add water and spaghetti sauce. Cover with a lid and bring back to a boil then reduce heat to simmer for 10 minutes stirring occasionally.
- Stir in the Romano cheese and simmer for 10 minutes on low uncovered,(add more water if the soup becomes to thick).Add salt and pepper.
- Add pasta and simmer 2 minutes! Serve with Romano cheese and crusty bread.
Nutrition Facts : Calories 621, Fat 26.5, SaturatedFat 8, Cholesterol 34.4, Sodium 1922.3, Carbohydrate 60.7, Fiber 9.4, Sugar 7.8, Protein 24.5
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