Frugal Gourmets Pasta E Fagioli Recipes

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PASTA E FAGIOLI



Pasta e fagioli image

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

200g dried borlotti or cannellini beans , soaked for 6-8 hours
2 onions , cut into 1cm chunks
2 medium carrots , cut into 1cm chunks
3 celery stalks, cut into 1cm chunks
2 tbsp extra virgin olive oil , plus extra to serve (optional)
4 garlic cloves , crushed
1 litre fresh vegetable stock
400g can plum tomatoes
2 tbsp brown rice miso
6 rosemary sprigs
4 bay leaves
150g ditaloni rigati or other small pasta shapes
200g cavolo nero , stalks finely chopped and leaves torn
30g vegan parmesan , grated, to serve (optional)

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

OLIVE GARDEN PASTA E FAGIOLI



Olive Garden Pasta E Fagioli image

This is by Todd Wilbur: "It's amazing how many lousy clones for this delicious chili-like soup from Olive Garden are floating on the Web. Some are shared on message boards, others are displayed on sites in a collection of "actual restaurant recipes" (yeah, right!). But they all leave out obvious ingredients you can see, like the carrots, ground beef or two kinds of beans. Others don't get the pasta right--it's obviously ditali pasta (short little tubes). Then there's the recipe that really squeezed the seeds from my gourd--one that's floating around in MasterCook format that lists "Top Secret Recipes" as the source. But wait a minute! I've never created a clone for this dish--not here on the site and not in any book. So, after logging some time over a chopping block, an open flame, and a couple tasty glasses of Merlot, out popped this puppy. And this is the one, kitchen cloners! If you want the taste of Pasta e Fagioli at home, this is the only recipe that will fool in a side-by-side taste test. Accept no other imitation." So says Mr. Wilbur. A friend brought me some of this so I wouldn't have to cook one night and brought me this write up the next day. This is wonderful, whoever's recipe it is.

Provided by Angelcook

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans, with liquid
1 (15 ounce) can great northern beans, with liquid
1 (15 ounce) can tomato sauce
1 (12 ounce) can v-8 vegetable juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
0.5 (1/2 lb) package ditali pasta

Steps:

  • Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
  • Add onion, carrot, celery and garlic and saute 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.

BAKED PASTA E FAGIOLI



Baked Pasta E Fagioli image

Got this from my friend Gina at work, from a 2/2007 Good Housekeeping magazine. She has a reputation for being a terrible housekeeper but she made this and brought it in for us for lunch and we were all pleased:D Great one dish meal for vegetarians or people not obsessed with meat. Use tomatoes in puree, pre-chopped if possible. I recommend using 1 can navy and 1 can garbanzos or small white beans. Serve with hot sauce on the side.

Provided by Kumquat the Cats fr

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces penne (small) or 8 ounces elbow macaroni (about 2 cups)
1 (28 ounce) can tomatoes in puree (whole or pre-chopped)
1 tablespoon olive oil
1 medium onion, chopped
1 celery, chopped
2 garlic cloves, crushed
2 (15 ounce) cans navy beans or 2 (15 ounce) cans white beans
1 cup vegetable broth
black pepper, ground
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1/2 cup romano cheese, freshly grated

Steps:

  • Preheat oven to 400. Heat large covered saucepot of water to boiling. Add pasta and cook 2 minutes less than label directions. Drain and reserve 1/4 cup cooking water. Return pasta to saucepot.
  • Meanwhile, drain tomatoes, reserving puree. Coarsely chop tomatoes. (Or use chopped tomatoes in puree).
  • In 4-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook 9-10 minutes or until tender, stirring occasionally. Add garlic and cook 1 minute.
  • Stir in tomatoes with puree, beans, broth and 1/4 teaspoon pepper. Heat to boiling over high heat. Reduce heat to medium and stir in spinach.
  • Add bean mixture, pasta cooking water and 1/4 cup Romano to pasta in saucepot and toss until well mixed. Transfer pasta mixture to 3-quart glass or ceramic baking dish. Sprinkle with remaining Romano and bake 15 minutes or until center is hot and top is golden.

Nutrition Facts : Calories 405.8, Fat 6.2, SaturatedFat 1.8, Cholesterol 7.4, Sodium 467.1, Carbohydrate 71.6, Fiber 21, Sugar 1.8, Protein 18.9

PASTA E FAGIOLI



Pasta E Fagioli image

If you love the Olive Garden restaraunt, this is a copycat recipe of their pasta fagiole soup. It is very close but not exact. I got this from topsecretrecipes.com. I'm sure you'll love it.

Provided by aimbrulee

Categories     < 4 Hours

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb ground beef
1 cup onion (diced)
1 cup carrot (julienned)
1 cup celery (minced)
2 garlic cloves (minced)
2 (14 1/2 ounce) cans canned diced tomatoes
15 ounces kidney beans (canned with liquid)
15 ounces great northern beans (canned with liquid)
1 (15 ounce) can tomato sauce
24 ounces v- 8 vegetable juice
1 tablespoon vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 lb ditali pasta

Steps:

  • In a large pot, brown the beef, and then drain the fat.
  • Add the onion, carrots, celery, and garlic, saute over med-low heat for about 10 minutes.
  • Add the remaining ingredients except pasta, Simmer for an hour.
  • About 50 minutes into the simmering, cook the pasta in a seperate pot until al dente, drain, and add to the soup.
  • Simmer another 5 to 10 minutes. Serve with your favorite bread and salad and enjoy.

Nutrition Facts : Calories 397.5, Fat 9.9, SaturatedFat 3.6, Cholesterol 38.6, Sodium 1386.9, Carbohydrate 56, Fiber 10, Sugar 12.1, Protein 23

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