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 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 FAGIOLE
Ready to make and savor in no time. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, for 5 minutes, or until the onions are soft.
- Add the broth, tomatoes (with juice), beans, and pasta and cook, stirring occasionally, for 15 minutes, or until the pasta is al dente. Add the Swiss chard or spinach and cook, stirring occasionally, for 3 minutes, or until the chard or spinach is wilted.
Nutrition Facts : Calories 280, Carbohydrate 46 g, Cholesterol 0 mg, Fat 1/2, Fiber 10 g, Protein 17 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 5 g, TransFat 0 g
DADS PASTA E FAGIOLE
My dad used to make this pasta and bean soup on special Sundays. Yummy!
Provided by sherry monfils @smonfils
Categories Pasta
Number Of Ingredients 12
Steps:
- In lg pot, heat oil over medium heat. Saute onion, celery and garlic until onion is soft. Stir in broth, 1 can cannelini beans, tomatoes, salt and pepper. Cook 30 min, stirring occasionally.
- Cook pasta as directed, drain. Using a potato masher, gently mash beans and tomatoes in pot. Add remaining beans, parsley and pasta
- Reduce heat to low. Simmer 30 mins, stirring occasionally. Sprinkle w/ parmesan cheese just before serving.
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PRESSURE COOKER PASTA AND BEAN SOUP (PASTA E FAGIOLI, …
From dadcooksdinner.com
5/5 (5)Total Time 9 hrsCategory Pressure CookerCalories 367 per serving
- At least 8 hours before cooking, sort the great northern beans, removing broken beans, stones, or dirt clods. Rinse the beans, put them in a large container, cover with 2 tablespoons Kosher salt and 4 quarts water, and stir to dissolve the salt. Let the beans soak for at least 8 hours, or overnight.
- Heat the olive oil in an Instant Pot with sauté mode set to high (or other pressure cooker set to medium-high heat) until the oil is shimmering. Add the onion, celery, carrots, red pepper flakes, and ½ teaspoon salt. Saute until the onions are softened and starting to brown, about 8 minutes.
- Rinse the great northern beans, drain, and add to the pressure cooker, along with the water and canned tomatoes. Tie the parsley stems and rosemary sprig into a bundle, and float on top of the liquid in the cooker, along with the Parmesan rind and the head of garlic. Lock the lid on the pressure cooker, and bring the cooker up to high pressure. Cook at high pressure for 18 minutes in an Instant Pot or other electric PC, or for 15 minutes in a stovetop PC. Let the pressure release naturally, about 20 minutes. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid carefully, opening away from you – even when it’s not under pressure, the steam in the cooker is very hot.
- Fish out the herb bundle, head of garlic, and Parmesan rind, and discard. Turn the heat to high under the cooker and bring the pot back to a simmer. Stir in the 1 tablespoon Kosher salt and the pasta. Simmer until the pasta is tender, about 9 minutes. (Note – do not lock the lid again – we aren’t cooking the pasta under pressure.) Stir in the black pepper and balsamic vinegar, taste, and add more salt, pepper, and vinegar as needed.
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