PASTA E FAGIOLI (BY GIADA DE LAURENTIIS)
This is a great soup to warm your stomach on a cold winter night. So simple and so flavorful! I found this on Food Network, but tweaked it to be a little easier.
Provided by ArtofAimee
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, bacon, and garlic and saute until the onion is tender, about 3 minutes.
- Add the broth, beans, and herbs (thyme, bay leaves, rosemary) . 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.
- 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. You can also add sausage or ham at this time as well.
- 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.
Nutrition Facts : Calories 422.1, Fat 16.8, SaturatedFat 5.5, Cholesterol 19.6, Sodium 292.9, Carbohydrate 48.1, Fiber 12.1, Sugar 2.3, Protein 22.3
WEIGHT WATCHER'S PASTA E FAGIOLI
This is another favorite Weight Watcher's recipe I like to make. It is rich in fiber. It's a tasty meatless meal that cooks in no time, especially if you use leftover pasta. Sprinkle with Parmesan cheese and serve with a slice of bread and a salad. It has 3 points per serving.
Provided by CookingONTheSide
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a medium-sized saucepan.
- Simmer for 10 minutes, if using cooked pasta, or until dry pasta is fully cooked.
- Add enough water during cooking to just cover the pasta.
Nutrition Facts : Calories 308.2, Fat 2, SaturatedFat 0.3, Sodium 671.9, Carbohydrate 63.5, Fiber 14.7, Sugar 6.7, Protein 12.6
WW PASTA E FAGOLI
Great soup to make ahead and eat on the go.
Provided by Wendy Matis
Categories Bean Soups
Time 45m
Number Of Ingredients 14
Steps:
- 1. Heat the oil in a large nonstick saucepan over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, until the vegetables are soft, about 10 minutes.
- 2. Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes.
- 3. Stir in the chili powder; cook 1 minute. Add the tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid has evaporated, about 10 minutes.
- 4. Stir in the broth and pasta; bring to a boil. Reduce the heat and simmer, partially covered, until the pasta is tender and the soup thickens slightly, about 8 minutes.
- 5. Add the beans and tomato sauce and heat though. Remove from the heat, then sprinkle with the cheese and pepper. Yields generous 1 cup per serving.
- 6. Points Plus: 6pts per one cup serving
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PASTA E FAGIOLI | RECIPES | WW USA - WEIGHT WATCHERS
From weightwatchers.com
Cuisine ItalianCategory Lunch,DinnerServings 6Total Time 39 mins
- Heat the oil in a Dutch oven over medium-high heat. Add the onion, carrot, and celery. Cook, stirring frequently, until very tender, about 8 minutes. Add the tomato and garlic. Cook, stirring occasionally, until the tomato softens, about 6 minutes.
- Stir the broth and pasta into the Dutch oven; bring to a boil. Reduce the heat to a low boil and cook, uncovered, until the pasta is tender, about 8 minutes. Stir in the beans and the spinach. Cook until the beans are heated through and the spinach begins to wilt, about 2 minutes. Serve with the cheese. Yields 11⁄2 cups and 2 teaspoons cheese per serving.
PASTA E FAGIOLI MAKES A QUICK HEALTHY DINNER - MIA'S CUCINA
From miascucina.com
Cuisine ItalianTotal Time 55 minsCategory Soup/EntreeCalories 397 per serving
- In a large dutch oven or 6 quart pot, heat the olive oil over medium-low heat and add the onion with 1/4 teaspoons of salt. Saute the onion until it begins to soften and turn golden, about 8-9 minutes.
- Add the celery, carrots, tomato, garlic and remaining 1/2 teaspoon of salt. Stir to combine and continue cooking for another 8 minutes.
- Incorporate the broth and beans into the pot; and add the ham* and parmesan rind, if you are using. Reduce heat to simmer. * If using diced ham steak or chicken add to the soup after the pasta has cooked.
INSTANT PASTA E FAGIOLE SOUP FOR ONE | RECIPES | WW USA
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Cuisine ItalianCategory Lunch,DinnerServings 1Total Time 15 mins
- In a pint-sized mason jar or container with a tight-fitting lid, layer ingredients in order listed. Close jar; refrigerate until ready to use.
- Fill jar almost to top with boiling water (about 2 cups); stir very well, until tomato paste and soup base are fully dissolved. Close jar; let sit 5 minutes.
INSTANT POT PASTA E FAGIOLI SOUP - RECIPE GIRL®
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Cuisine ItalianCategory SoupServings 6Calories 508 per serving
- Add the oil to a 6-quart or larger Instant Pot and select "saute." Once the oil is hot, add the sausage. Cook, breaking the meat into small pieces, until no pink remains, 5 to 7 minutes.
- Add the carrots, onion and salt. Cook for 4 minutes, stirring frequently, until the onion begins to soften and turn translucent. Add the garlic and cook until fragrant, about 1 minute. Carefully splash in about 1/2 cup of the broth. Scrape a spoon or spatula along the bottom of the pot and remove any stuck-on bits.
- Add the remaining broth, tomato sauce, diced tomatoes, kidney beans, great Northern beans, pasta, Italian seasoning, black pepper, red pepper flakes and Parmesan rind (if using). Stir to combine.
- Close and seal the Instant Pot. Cook on high (manual) pressure for 3 minutes. Allow the pressure to release naturally for 10 minutes, then immediately vent to remove any remaining pressure. Carefully open the lid. Remove the Parmesan rind. Stir in the vinegar. Taste and adjust the seasoning as desired. Serve hot, sprinkled with Parmesan and fresh basil.
PASTA E FAGIOLI | RECIPES | WW USA - WEIGHT WATCHERS
From weightwatchers.com
Cuisine ItalianTotal Time 56 minsServings 6
- Heat the oil in a large nonstick saucepan over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, until the vegetables are soft, about 10 minutes. Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes. Stir in the chili powder; cook 1 minute. Add the tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid has evaporated, about 10 minutes.
- Stir in the broth and pasta; bring to a boil. Reduce the heat and simmer, partially covered, until the pasta is tender and the soup thickens slightly, about 8 minutes. Add the beans and heat though. Remove from the heat, then sprinkle with the cheese and pepper. Yields generous 1 cup per serving.
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