Poor Mans Pasta Fagioli Food
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
PASTA FAGIOLI - BEST EVER
I have searched high and low for the best Pasta Fagioli Soup and decided to make my own from 2 seperate recipes from Italian Cookbooks and this is my version. You will not be disappointed, trust me. Thanks for trying.
Provided by Fancie Face
Categories < 4 Hours
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cook Sausage with casing off (chopped fine) and add Bacon and Diced Onion until cooked through.
- Add remaining ingredients and let cook on medium low for 1 hour.
- Cook Pasta until Al Dente.
- Place pasta in a bowl and then add your soup mixture.
- NOTE: Do not add pasta to broth as the pasta will swell and soak up broth.
Nutrition Facts : Calories 1124.7, Fat 32.1, SaturatedFat 9.9, Cholesterol 43.9, Sodium 2267, Carbohydrate 160.6, Fiber 24.6, Sugar 14, Protein 51.5
FRUGAL GOURMET'S PASTA E FAGIOLI
Make and share this Frugal Gourmet's Pasta E Fagioli recipe from Food.com.
Provided by Queen Dana
Categories Beans
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place the beans and cold water in a 6-quart pot and bring to a boil. Cover the pot and turn off the heat (leave the pot covered on the very burner you used). Allow to stand 1 hour. Drain the beans and return to the pot. Add the wine and the Beef and Chicken stock, and bring to a boil, cover, and simmer gently for 30 minutes. Strain out half the beans and puree. Return the pureed beans to the pot. Add the garlic, tomato paste, parsley, and the raw tubetti pasta and simmer gently, uncovered, for 25 to 30 minutes or until the pasta is very tender and the soup is thick. Stir the soup regularly to prevent the pasta from sticking to the bottom of the pot. Stir in the 1/3 cup of Parmesan cheese. Garnish with chopped parsley, a drizzle of extra virgin oil, and grated Parmesan cheese.
Nutrition Facts : Calories 249.8, Fat 3.6, SaturatedFat 1.4, Cholesterol 7.7, Sodium 505.5, Carbohydrate 35.4, Fiber 12.2, Sugar 2.6, Protein 17.1
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