MAMA'S PASTA FAGIOLI
Mama has made this recipe for years using no units of measure. Since she is 91 I sat her down and we came up with this recipe that is very close to her no measure version. It's the best!!!!!
Provided by granny franny 2
Categories Beans
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon until brown and crisp.
- Remove bacon from pan.
- Saute oil, onion and garlic until browned.
- Add chicken stock and tomatoes and bring to a boil.
- Lower heat to simmer.
- While simmering, add beans and spices.
- Simmer another 3-4 minutes.
- Add cooked pasta, cheese and bacon.
- Serve with more cheese prinkled on top.
- Wonderful served with Beer Bread#73440.
- Started both the pasta fagioli and bread at 4 o'clock and had dinner by 6.
MEME'S PASTA FAGIOLI
White cannellini beans, ditalini pasta with vegetables, lean hamburger, and herbs are simmered in vegetable juice and chicken broth. It is like an Italian chili like Olive Garden®'s Pasta Fagioli and even better the second day.
Provided by Karyn Osborne
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Heat olive oil in a large saucepan over medium-high heat; saute carrot, celery, and onion until softened, 5 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Stir cannellini beans and ground beef into soup; cook and stir until soup is heated through, about 10 minutes.
- Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 33.2 g, Cholesterol 35.5 mg, Fat 10.1 g, Fiber 4.7 g, Protein 17.9 g, SaturatedFat 3.4 g, Sodium 566 mg, Sugar 4.7 g
PASTA E FAGIOLI RECIPE BY TASTY
Here's what you need: garlic, rosemary, olive oil, shallot, carrot, tomato sauce, beans, vegetable stock, short pasta
Provided by Francesca Tieghi
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Sauté whole garlic, fresh rosemary shallot and carrot in some olive oil until soft.
- Then add tomato sauce, mix and add half of the cooked beans. Now add vegetable stock and bring to a boil.
- Add your pasta and make sure it's submerged. Add more if it absorbs too much. Cook for 10-12 minutes (check the package). When the pasta is al dente. turn the heat on high so some of the water evaporates (it should not be too much like a soup, but it should be creamy).
- At this point add the blended beans and mix to combine. Remove whole garlic and rosemary. Season to taste with salt and pepper.
- Serve.
Nutrition Facts : Calories 1223 calories, Carbohydrate 124 grams, Fat 69 grams, Fiber 6 grams, Protein 13 grams, Sugar 20 grams
VEGETARIAN PASTA FAGIOLI
Make and share this Vegetarian Pasta Fagioli recipe from Food.com.
Provided by Anonymous
Categories < 4 Hours
Time 1h20m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion, carrot and celery for 3 or 4 minutes until vegetables begin to break down. Add fresh thyme, red pepper and fresh oregano and saute for 2 minutes.
- Add 1 T tomato paste and stir inches Add bay leaf, beans, vegetable stock 2 cups water and crushed tomatoes and small Paresan rind.
- Cover pot with small space open and bring to a boil. Allow to reduce and simmer for about an hour.
- About ten minutes before serving, bring the soup to medium high heat and add pasta. Allow soup to cook until pasta is cooked. Serve with fresh chopped parsley or basil.
Nutrition Facts : Calories 169.9, Fat 1, SaturatedFat 0.2, Sodium 296, Carbohydrate 33, Fiber 7.6, Sugar 2.5, Protein 8.8
PASTA E FAGIOLI (BY GIADA DE LAURENTIIS)
This is a great soup to warm your stomach on a cold winter night. So simple and so flavorful! I found this on Food Network, but tweaked it to be a little easier.
Provided by ArtofAimee
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, bacon, and garlic and saute until the onion is tender, about 3 minutes.
- Add the broth, beans, and herbs (thyme, bay leaves, rosemary) . Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes.
- Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. You can also add sausage or ham at this time as well.
- Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.
- Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Nutrition Facts : Calories 422.1, Fat 16.8, SaturatedFat 5.5, Cholesterol 19.6, Sodium 292.9, Carbohydrate 48.1, Fiber 12.1, Sugar 2.3, Protein 22.3
POOR MAN'S PASTA FAGIOLI
Awesome poor man's soup!
Provided by Joy Seymour
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Bring water to a boil in a large soup pot and stir ditalini pasta into the boiling water. Cook, stirring occasionally, for 12 minutes.
- Stir tomato sauce, cannellini beans, kidney beans, black-eyed peas, frozen green peas, corn, potato, carrots, onion, garlic, parsley, Italian seasoning, salt, and black pepper into pasta. Bring soup to a boil, reduce heat to low, and simmer to blend flavors, 30 to 45 minutes.
- Serve topped with olive oil and Parmesan cheese.
Nutrition Facts : Calories 474.8 calories, Carbohydrate 94.2 g, Cholesterol 0.2 mg, Fat 3 g, Fiber 13.8 g, Protein 19.9 g, SaturatedFat 0.5 g, Sodium 890.2 mg, Sugar 9.2 g
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