Pasta E Fagioli Soup With Ground Beef And Spinach Food

PASTA E FAGIOLI (OLIVE GARDEN COPYCAT)

Steps:

• On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 minutes). As its cooking, be sure to break it apart into small pieces.
• Remove cooked beef from the pot. Drain of excess fat and set aside.
• In the same pot, add diced carrots, onion, celery and pressed garlic. Saute until the vegetables are softened (about 4 minutes).
• Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.
• Add Great Northern and kidney beans to the mix. Pour chicken broth to the pot and let simmer for about 10 minutes.
• Add pasta, Italian seasoning, salt and pepper and let it cook for another 10 minutes.
• Serve right away with a sprinkle of basil or parmesan cheese.

PASTA E FAGIOLI SOUP

Steps:

• Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula.
• Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
• Add the celery, carrots, tomatoes, tomato sauce, Italian seasoning, beef broth and salt and pepper to taste. Bring to a simmer.
• Simmer for 15-18 minutes or until vegetables are tender.
• While soup is simmering, boil the ditalini pasta in a separate pot according to package directions.
• Add the cooked pasta and beans to the soup, stir to combine. Taste and add more salt and pepper if desired.
• Sprinkle with parsley, then serve.

PASTA E FAGIOLI SOUP WITH GROUND BEEF AND SPINACH

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.

PASTA E FAGIOLI A LA CHEZ IVANO

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.

VEGETARIAN PASTA E FAGIOLI SOUP

Steps:

• Sauté onion, carrot, celery and garlic and cook until onion is clear (approx 10 minutes). Add veggie crumbles and soy sausage and cook another 3-5 minutes.
• Add everything else except pasta, and simmer on low for one hour.
• Add pasta to bowls, ladle soup on top. Sprinkle with parmesan before serving.
• Note: If you do the first step, you can then throw this soup into the crockpot on low for 6-8 hours or so. In the last half hour, cook the pasta, and you've got a wonderful soup waiting for you at the end of a long day!
• Note the second: This recipe freezes beautifully. If you'd rather not make such quantity, you can halve it and just use one can of either chickpeas OR great northern beans.
• Note the third: If you prefer a soupier soup, add a can or two of vegetable broth, or thin with water.

HEALTHIER OLIVE GARDEN PASTA E FAGIOLI SOUP

Steps:

• Brown the ground turkey in a large saucepan or pot over medium heat. Strain the fat.
• Add onion, carrot, celery and garlic and sauté for 10 minutes.
• Add remaining ingredients, except pasta, and simmer for 1 hour.
• About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
• Add the pasta to the large pot of soup.
• Simmer for 5-10 minutes and serve.
• ***I sometimes cook the noodles and leave out of the soup-this way, the guests can add as many as they would like and it freezes better without the noodles in it!

PASTA E FAGIOLI SOUP

Steps:

• Sauté carrots in the olive oil for 2 minutes.
• Stir in garlic. Cook 1 minute.
• Add broth and pasta; bring to a boil.
• Reduce heat; simmer 10 minutes.
• Stir in tomatoes and beans; cook 5 minutes more.
• Stir in peas. Cook till pasta is tender and heated through.
• Top with basil and cheese.

PASTA E FAGIOLI (SOUP OR IS IT STEW?)

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.