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
Provided by Giada De Laurentiis
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. 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. Discard the sachet. 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. 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.
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
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
HEARTY PASTA FAGIOLI
Steps:
- In a large stockpot, cook beef over medium heat until no longer pink; drain. Add broth, tomatoes, spaghetti sauce, onions, celery, carrots, beans, oregano, pepper and pepper sauce., Bring to a boil. Reduce heat; simmer, covered, 30 minutes. Add pasta and parsley; simmer, covered, until pasta is tender, 10-14 minutes.
Nutrition Facts : Calories 212 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 958mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 14g protein.
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
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
PASTA FAGIOLI
This recipe comes out of the Sopranos Family Cookbook. I love this soup so I am adding it to my Sopranos cookbook. You pronounce this dish like Pasta Fazool.
Provided by PamLuvs2Cook
Categories Spaghetti
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the celery and garlic in the olive oil in a large saucepan over medium heat. Discard the garlic after it turns a golden color. Add your tomatoes, tomato paste, crushed red pepper and salt (to taste). Simmer for 10 minutes or until the sauce is slightly thickened.
- Add the beans to the tomato sauce. Bring the mixture to a simmer while mashing some of the beans with the back of a large spoon.
- Stir in the pasta and cook, stirring often, until the pasta is al dente. The mixture should be very thick, but add a little boiling water if it seems to thick. Turn off the heat and let stand for 10 minutes prior to serving.
Nutrition Facts : Calories 248.4, Fat 7.4, SaturatedFat 1.1, Sodium 17.9, Carbohydrate 36.5, Fiber 7, Sugar 1.8, Protein 9.4
PASTA FAGIOLI
My version is more of a thicker soup, but you can always add more juice. Found the recipe years ago and did some tweeking.
Provided by jamiej
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Saute beef in large pot until beef starts to brown.
- Drain grease and add onions, carrots, tomatoes,garlic, and celery and simmer for about 10 minutes.
- Add rest of ingredients, (not the pasta) and simmer for 1 hour; season to taste.
- About 50 min into simmer, add uncooked pasta.
- While pasta cooks in the soup may need to add more v-8 as the pasta soaks up the liquid. I add another 6 oz can of V-8 while the pasta cooks.
Nutrition Facts : Calories 412.9, Fat 9.8, SaturatedFat 3.6, Cholesterol 38.6, Sodium 679.7, Carbohydrate 58.4, Fiber 11.2, Sugar 9.9, Protein 24.5
PASTA FAGIOLI
A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top.
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
- Add pasta and cook 10 minutes, until pasta is tender.
- Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 37.3 g, Cholesterol 2.3 mg, Fat 4.4 g, Fiber 7.9 g, Protein 11 g, SaturatedFat 0.6 g, Sodium 757.8 mg, Sugar 6.4 g
QUICK PASTA FAGIOLI
This a wonderful comfort food! My Italian husband and relatives love it. They can't believe I don't spend the whole day at the stove to make it. Serve with good Italian bread and a salad and your all set! I have included the microwave instructions, but I have never made it this way so...it's your choice. Try it you'll love it. If it's a little thick the next day for left-overs, just thin with a little Red Wine and Chicken broth. YUMMY!!!
Provided by Judith N.
Categories Stew
Time 51m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute garlic in oil in 10" Skillet or Dutch oven with at least 2 Qt capacity, until garlic is lightly browned.
- Remove garlic and discard.
- (I prefer to use chopped garlic and leave it in after browning).
- Add chopped carrot, onion and celery; saute until they begin to color, 3 to 5 minutes.
- Add rosemary and tomato paste.
- Add beans with their liquid, chicken broth and water.
- Simmer uncovered, 2 minutes.
- Add pasta, stirring to distribute ingredients evenly.
- Cover and simmer, stirring occasionally, for 8 minutes or until pasta is al dente firm, but tender.
- (*With the 8 to 10 oz. of pasta, I cook for about 16 minutes).
- Remove pan from heat.
- Let stand, covered 10 minutes.
- Add salt, if necessary.
- Combine cheese and parsley in small serving bowl.
- Stir vinegar into soup, and ladle into warmed soup bowls.
- Serve with cheese-parsley mixture.
- *Note-I chop the vegetables in my blender, I prefer them more finely chopped and not too coarse.
- Plus it's a real time-saver!
- MICROWAVE DIRECTIONS: Reduce rosemary to 1/2 Tsp Combine garlic and oil in 4 Qt casserole.
- Microwave, uncovered, at full power for 2 minutes.
- Remove garlic, add carrot, onion and celery.
- Microwave, uncovered, for 3 minutes.
- Add rosemary, tomato paste, undrained beans, chicken broth and water.
- Cover.
- Microwave at full power for 14 to 16 minutes or until boiling.
- Stir in pasta.
- Cover.
- Microwave at half power for 12 minutes.
- Stir in vinegar.
- Add salt, if necessary.
- Let stand, covered, 10 minutes.
- Serve with the cheese and parsley mixture.
(SPICY) PASTA FAGIOLI
Saw this in a 2009 issue of Family Circle. I tweaked it a bit to suit our taste, and DH was very happy with the results. It's really easy to make and is ready in no time. The Capicola gives it quite a bit of a kick--that's why I've tagged it (Spicy)--so I would go easy on the pepper until you taste test. If you you try it, I hope you enjoy it.
Provided by Suzie
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in saucepan over medium-high heat. Add garlic and cook 1 minute.
- Stir in broth, water, tomato sauce, diced tomatoes and Italian seasoning. Bring to a boil.
- Add pasta and carrots; simmer for 10 minutes, stirring occasionally.
- Stir in beans, Capicola, salt and pepper. Heat through.
- Serve with grated Parmesan cheese and garlic bread.
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
PASTA E FAGIOLI I
Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
- Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
- Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 30.5 g, Cholesterol 1.5 mg, Fat 4.2 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 0.8 g, Sodium 272.1 mg, Sugar 5.4 g
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