Low Fat Pasta E Fagioli Italian Pasta Bean Soup Recipes

LOW-FAT PASTA E FAGIOLI (ITALIAN PASTA & BEAN SOUP)

Steps:

• Combine onion, carrots, celery, fennel, and garlic in a food processor and process until vegetables are finely chopped, about 15 seconds (or finely chop by hand).
• Heat oil in a heavy 4-quart saucepan over medium-high heat.
• Add chopped vegetables and cook, stirring, until they begin to soften, 2-3 minutes, Stir in tomatoes and stock and bring to a boil.
• Cover, reduce heat to medium-low, and simmer for 20 to 30 minutes.
• Add beans and pasta and cook, stirring frequently, until pasta is tender but firm (al dente), about 10 minutes.
• Season with salt and pepper to taste. Stir in basil and parsley. Garnish each serving with some cheese, if desired.

LOW-FAT PASTA E FAGIOLI

Steps:

• Place beans in a small stockpot, cover with cold water, and let soak overnight. Drain beans; set aside. Dry stockpot.
• Melt butter in stockpot over medium-low heat. Add celery, onion, and 1 1/4 teaspoons garlic; saute until translucent. Add beans, 1 tablespoon rosemary, stock, potato, tomatoes, pepper, and 3 1/2 cups water. Raise heat to high; bring soup to a boil. Reduce heat to medium low; simmer until beans are tender, about 1 1/4 hours. Fifteen minutes before soup is done, stir in salt.
• Meanwhile, bring a stock pot of cold, salted water to a boil over a high heat. Add pasta and cook until slightly underdone, 5 to 6 minutes; set aside. Pass soup through a food mill, holding back one-third of whole beans. Return soup and beans to the stockpot along with the pasta. Keep warm over low heat.
• Chop remaining 1/4 teaspoon garlic and tablespoon rosemary with basil, parsley, and sage until finely minced. Stir into soup, and divide among six soup bowls. Sprinkle each bowl with 1 tablespoon Parmesan; serve immediately.