Paleo Pasta Fagioli Soup Food

PALEO "PASTA" FAGIOLI SOUP

Steps:

• Heat a large pot to medium-high heat with 1 tbsp olive oil. Add the ground turkey, Italian seasoning, and red pepper flakes to the pan. Cook for about 10 minutes or until the turkey is brown.
• Add onion, carrots, celery, and garlic to the pan and saute for 2 minutes. Then add the rest of the seasonings to mix and saute for another 5 minutes.
• Add tomato sauce, tomato paste, chicken broth, water, potatoes, and cauliflower rice to the pot. Bring the soup to a boil and let it simmer for about 25 minutes or until the potatoes are fork-tender.
• Serve and enjoy!

PASTA E FAGIOLI

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.

PASTA E FAGIOLI

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.

PASTA E FAGIOLI

Steps:

• Make the simmered beans as directed, changing only the amount of beans (use 2 quarts water). Remove onion and bay leaf, using tongs or a slotted spoon, as directed. Place a strainer over a bowl and drain beans. Measure broth and top up with enough water to make 6 cups.
• Heat oil over medium heat in a large, heavy casserole or Dutch oven and add chopped onion. Cook, stirring, until just tender, about 5 minutes. Add rosemary and garlic and stir together for another minute, until garlic is fragrant. Stir in tomatoes, add sugar, salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
• Add broth from the beans, tomato paste, hot pepper, bouquet garni, and salt to taste and bring to a boil. Reduce heat, cover and simmer 30 minutes. Stir in beans and heat through. Taste and adjust salt.
• 10 to 15 minutes before serving, stir in pasta. When it is cooked al dente, taste and adjust seasonings, stir in parsley, and serve, passing Parmesan in a bowl.