PASTA E FAGIOLI (ITALIAN PASTA AND BEANS)
Pasta e fagioli means "pasta and beans" in Italian-this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It's vegan, too, as long as you don't top it with cheese. Recipe yields 6 bowls or 8 cups of soup.
Provided by Cookie and Kate
Categories Stew
Time 1h
Number Of Ingredients 19
Steps:
- In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, 1/2 teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
- Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
- Use a heat-safe measuring cup to transfer about 1 1/2 cups of the soup (avoiding the bay leaves) to a blender. Add about 3/4 cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
- Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
- Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining 1/4 teaspoon salt. Taste and season with more salt (I usually add another 1/4 teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
- Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.
Nutrition Facts : ServingSize 1 bowl, Calories 319 calories, Sugar 7.4 g, Sodium 1376.1 mg, Fat 10.3 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 9.7 g, Protein 12.8 g, Cholesterol 0 mg
PASTA-E-FAGIOLI PASTA
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
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.
HEALTHY PASTA E FAGIOLI
The protein in ham and beans makes pasta e fagioli the basis for a balanced meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Bring a large stockpot of water to a boil, and cook pasta until al dente, about 8 minutes. Heat a low-sided 6-quart saucepan over medium-high heat, and coat with olive-oil cooking spray. Add ham, and saute until beginning to brown, 1 to 2 minutes. Add garlic and leeks; reduce heat to medium low. Saute until leeks have softened, about 5 minutes. Add beans; stir until well combined and beans are warm.
- Remove 1 cup bean mixture; place in the bowl of a food processor with 1 can chicken stock. Puree until smooth; return to saucepan. Add remaining chicken stock, scallions, and pepper. When very hot, after 2 to 3 minutes, stir in reserved pasta; cook until heated through. Garnish with chives and Parmesan, if desired; serve.
Nutrition Facts : Calories 377 g, Cholesterol 24 g, Fat 7 g, Fiber 7 g, Protein 23 g, Sodium 697 g
PASTA E FAGIOLI (SOUP OR IS IT STEW?)
After trying many different Pasta e Fagioli recipes and found them lacking I finally found the perfect one. This recipe is a combination from 2 different chef's and a bit of a twist of my own additions (David Ruggerio, chef on FoodNetwork many moons ago and Emeril Lagasse's essence seasoning mix). This is the best pasta fagioli I've ever had or made. The flavored oil and the Essence seasoning make this soup! It's great on cold winter evenings or for that matter any other evening. I hope you enjoy it as much as my we do.
Provided by ForeverMama
Categories Beans
Time 3h
Yield 5-6 serving(s)
Number Of Ingredients 20
Steps:
- Soak the beans in water to cover overnight.
- Heat 2 tsp of the olive oil in a large soup pot over medium heat. Cook the bacon (if using) in the olive oil until it starts to brown.
- Add the onion and cook for 2 - 3 minutes. Add 5 crushed garlic cloves and cook for 2 minutes more. Add the tomatoes and chicken stock (refer to note # 1 below). Add drained beans and add to the pot.
- Let it come to a boil. Reduce heat to simmer and cook approximately 1 ½ hours or until beans are tender and cooked through.
- Meanwhile cook pasta shells as instructed per package directions; set aside.
- Once the beans are tender, add the Essence Seasoning, more or less to taste (refer to note # 2 below) and correct seasoning with salt and pepper. Remove bacon from the pot.
- Also remove and reserve half of the cooked beans for garnish (or remove about 3/4 if you like more whole beans in your soup).
- Ladle the remaining beans and liquid into a blender or food processor, puree until smooth. Or if you own a hand-held-blender, puree the beans right in the pot, (If too thick, add more hot chicken stock until you reach the consistency of your choice). Check for seasoning.
- Mix in the reserved cooked pasta shells.
- In a small saute pan, heat the remaining 1/3 c olive oil over medium-low heat. Add the remaining 6 crushed cloves or garlic and cook for 2 minutes, being careful not to burn (if it browns, the garlic will impart a bitter taste).
- Add the oregano and rosemary and sauté for 1 - 2 minutes. Let stand (You can make this oil 1 - 2 days ahead of time).
- Strain and reserved the flavored oil. Ladle the soup into serving bowls. Sprinkle in some of the reserved beans. Drizzle with a spoonful of the oregano-rosemary oil and serve. If you desire, serve with grated parmesan and crusty bread.
- NOTE # 1: When cooking beans, never add salt before they are cooked through. It will toughen the beans. Always add the salt only when beans are tender. Keeping this in mind, if you use chicken bouillon or a stock that already contains salt, make sure you add bouillon cubes after beans are tender because bouillon contains salt. Substitute the chicken stock for water at the beginning of the recipe if bouillion is what you are using.
- Essence: Combine all ingredients thoroughly. Yield: 2/3 cup.
- NOTE # 2: Only use enough Essence to flavor soup as noted. Please DO NOT use the full measure. Store the rest for future use. This seasoning is terrific on many other dishes.
PASTA E FAGIOLI
Our version of pasta and cannellini beans is thick, like a stew. To thin it, use a little extra broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a medium heavy pot, heat oil over medium. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add oregano, tomatoes, broth, and Parmesan rind (if using). Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, remove rind and sprinkle with shaved Parmesan.
Nutrition Facts : Calories 310 g, Fat 5 g, Fiber 7 g, Protein 12 g
PASTA E FAGIOLI SOUP WITH GROUND BEEF AND SPINACH
this is a delicious hearty soup that is best if prepared a day ahead to blend the flavors, you can use fresh plum tomatoes in place of canned, make certain to blanch then peel the tomatoes firsly. Use your own favorite pasta sauce for this, homemade or purchased, if you like more beans then add in more! This makes a lot of soup but you can reduce to half or freeze for another meal. It is important to simmer this soup over a low heat uncovered for a longer time so that the soup will reduce and thicken and the flavors blend together, the longer it is simmered the better it will be, this soup can also be made in a crockpot but you will need to brown the beef with veggies in a skillet firstly --- the spinach may be replaced with zucchini or use both --- you will love this soup!
Provided by Kittencalrecipezazz
Categories Beans
Time 2h25m
Yield 9 quarts (approx)
Number Of Ingredients 19
Steps:
- In a large pot (use a 10-quart pot for this) cook the ground beef with onion, garlic, celery, oregano and dried chili flakes until the beef is well browned; drain fat, then add in 1/2 cup Parmesan cheese along will all remaining ingredients except the shell pasta, spinach and the Tabasco; bring to a boil and simmer UNCOVERED overlow heat for about 1-1/2 hours (or more).
- Add in the spinach and shell pasta about the last 15 minutes of cooking and continue to simmer over low heat until the pasta is cooked.
- Season with salt and pepper and Tabasco (if using).
- Ladle into bowls and top with more Parmesan cheese.
Nutrition Facts : Calories 589, Fat 17.4, SaturatedFat 5.8, Cholesterol 71.2, Sodium 2026.7, Carbohydrate 70.2, Fiber 11.6, Sugar 23.2, Protein 40.1
PASTA E FAGIOLI (PASTA & BEAN SOUP)
Pasta e Fagioli, pasta fazool, or any way you want to say it! Regardless of how you pronounce it, this is a soup made with love. And, unlike so many others, this is not a copycat from any restaurant chains. I've made this rustic Italian soup a hearty dish by adding sausage. Served with a good Chianti and a fresh loaf of Italian bread, and you are ready to find some one's heart...by way of his or her stomach! :)
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Saute and crumble the sausage until browned. (You could also cook the whole sausages in their casings until golden brown and cut into 1/4-inch slices.) Remove sausage with a slotted spoon and set aside.
- In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, garlic, celery, carrots, parsley, oregano and red pepper flakes. Cook until onion is transparent, about 10 minutes, stirring often.
- Add the crushed tomatoes with their juices, red wine, chicken broth and salt and pepper to taste. Bring to a boil, reduce heat, and simmer for 30 minutes, partially covered. Stir in the beans and sausage. Cook over medium heat for 10 minutes.
- Meanwhile, bring 4 quarts of salted water to a boil. Add the pasta and cook until al dente, 8 to 11 minutes, according to package instructions.
- Drain the pasta and add it to the other ingredients. Stir well. Turn heat to low and and let mixture rest in the covered pot for 10 minutes before serving.
- Ladle the soup into bowls and serve with grated cheese.
- Mangia Bene!
Nutrition Facts : Calories 895.9, Fat 39, SaturatedFat 10.4, Cholesterol 47.3, Sodium 1114.5, Carbohydrate 93.4, Fiber 13.6, Sugar 11.2, Protein 40.3
PASTA FAGIOLI SOUP
Make and share this Pasta Fagioli Soup recipe from Food.com.
Provided by bernrome
Categories Pasta Shells
Time 3h20m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In slow cooker, combine all ingredients except for pasta and cheese; mix well. Cover and cook on low for 3-4 hours.
- Stir in pasta. Cover and cook for 30 minutes longer or until pasta is tender. Don't overcook as pasta will disintegrate.
- Serve soup with cheese.
Nutrition Facts : Calories 200.2, Fat 5.1, SaturatedFat 0.6, Cholesterol 1.7, Sodium 1389.5, Carbohydrate 28.1, Fiber 7, Sugar 3.6, Protein 13.1
PASTA E FAGIOLI A LA CHEZ IVANO
I have been preparing this magnificent pasta and bean soup, unchanged for over 30 years, and confess that of the very many Pasta e Fagioli I have tasted none even came close to a reasonable comparison to this superb dish Italiano. Garnish with grated Parmesan cheese if desired. Makes many servings and is excellent the next day. Should the soup become too thick it may be thinned with broth. Have many Chicago hard rolls, red wine, baguettes or garlic bread on hand. BUON APPETITO!
Provided by Ivan O. Teeter
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h
Yield 20
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
- In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
- Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 27.1 g, Cholesterol 44.6 mg, Fat 14.9 g, Fiber 6.1 g, Protein 20.6 g, SaturatedFat 4.3 g, Sodium 782.9 mg, Sugar 3.1 g
PASTA E FAGIOLI
This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
- Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
- Add the pasta and beans and cook for 5 minutes.
- Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 41.6 g, Cholesterol 2.5 mg, Fat 4.7 g, Fiber 7.5 g, Protein 8.9 g, SaturatedFat 0.6 g, Sodium 883 mg, Sugar 6.4 g
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
PASTA E FAGIOLI
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
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
More about "pasta e fagioli soup or is it stew food"
PASTA E FAGIOLI (SOUP OR IS IT STEW?) RECIPE
From recipezazz.com
5/5 (4)Calories 479 per servingServings 5-6
- Heat 2 tsp of the olive oil in a large soup pot over medium heat. Cook the bacon (if using) in the olive oil until it starts to brown.
- Add the onion and cook for 2 - 3 minutes. Add 5 crushed garlic cloves and cook for 2 minutes more. Add the tomatoes and chicken stock (refer to note # 1 below). Add drained beans and add to the pot.
- Let it come to a boil. Reduce heat to simmer and cook approximately 1 1/2 hours or until beans are tender and cooked through.
PASTA E FAGIOLI - ITALIAN PASTA & BEAN SOUP - ~ LIFE …
From lifelemonsitaly.com
CLASSIC PASTA E FAGIOLI - THESTAYATHOMECHEF.COM
From thestayathomechef.com
EASY PASTA E FAGIOLI SOUP - FOOD NETWORK
From foodnetwork.com
PASTA E FAGIOLI (OLIVE GARDEN SOUP RECIPE) - FOODIE AND …
From foodieandwine.com
THIS IS HOW TO MAKE PASTA FAGIOLI, ONE OF THE BEST ONE …
From poshinprogress.com
PASTA E FAGIOLI | TRADITIONAL VEGETABLE SOUP FROM ITALY
From tasteatlas.com
PASTA E FAGIOLI SOUP - COMFORTABLE FOOD
From comfortablefood.com
PASTA E FAGIOLI SOUP {BETTER THAN OLIVE GARDEN’S}
From cookingclassy.com
EASY PASTA E FAGIOLI SOUP RECIPE - PLUS A VEGETARIAN OPTION!
From savoryexperiments.com
PASTA E FAGIOLI SOUP RECIPE {VIDEO} - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
PASTA E FAGIOLI | JUST PLAIN COOKING
From justplaincooking.ca
THIS PASTA E FAGIOLI SOUP RECIPE IS TRUE TO ITS RUSTIC ITALIAN ORIGINS ...
From pinterest.ca
PASTA E FAGIOLI SOUP - THE STINGY VEGAN
From thestingyvegan.com
OLIVE GARDEN'S PASTA E FAGIOLI SOUP - BAKE IT WITH LOVE
From bakeitwithlove.com
PASTA E FAGIOLI SOUP RECIPE - FOOD.COM
From food.com
BEST PASTA E FAGIOLI RECIPE - HOW TO MAKE PASTA E FAGIOLI
From goodhousekeeping.com
EASY PASTA E FAGIOLI SOUP - BETTER THAN OLIVE GARDEN!
From flippedoutfood.com
PASTA E FAGIOLI: SOUP FROM ITALY RECIPE | PBS FOOD
From pbs.org
PASTA FAGIOLI – DEMOCRACY STEW
From democracystew.com
30 MINUTE PASTA E FAGIOLI ITALIAN SOUP RECIPE | A WICKED WHISK
From awickedwhisk.com
CLASSIC PASTA E FAGIOLI - SEASONS AND SUPPERS
From seasonsandsuppers.ca
WHAT IS PASTA FAGIOLI SOUP - GNOCCHI BAR
From gnocchibarseattle.com
INSTANT POT PASTA E FAGIOLI (PASTA & BEAN SOUP)
From instantpoteats.com
"SAY, PASTA FAZOOL." PASTA E FAGIOLI RECIPE - LEMON THYME AND …
From lemonthymeandginger.com
PASTA E FAGIOLI (TUSCAN SOUP) — FOOD AND THYME
From foodandthyme.com
PASTA E FAGIOLI | CANADIAN LIVING
From canadianliving.com
PASTA E FAGIOLI SOUP RECIPE | BARILLA
From barilla.com
PASTA E FAGIOLI SOUP - VIKALINKA
From vikalinka.com
ONE POT PASTA E FAGIOLI - SOUTHERN BYTES
From southern-bytes.com
PASTA E FAGIOLI SOUP RECIPE - SAVOR THE FLAVOUR
From savortheflavour.com
CLASSIC PASTA E CECI SOUP - FAMILYSTYLE FOOD
From familystylefood.com
PASTA E FAGIOLI SOUP {ONE POT} - IFOODREAL.COM
From ifoodreal.com
PASTA FAGIOLI SOUP - THE DOMESTIC GEEK
From thedomesticgeek.com
PASTA E FAGIOLI SOUP - ERREN'S KITCHEN
From errenskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love