Pasta And Bean Soup With Fontina Recipes

BEAN AND PASTA SOUP

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.

BEAN & PASTA SOUP

Steps:

• Heat oil in a large stockpot over medium-high heat. Crumble ground beef into pot and cook, stirring frequently, until well browned. Remove meat, leaving excess oil in pot.
• Cook onion and garlic in oil over medium-high heat until translucent. Stir in tomatoes, kidney beans, vegetable soup mix, and water. Reduce heat, and simmer 40 minutes.
• Add pasta stars, cover, and simmer 20 minutes more, or until pasta is tender. You may add more water at any time to adjust consistency.

PASTA BEAN SOUP

Steps:

• In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese.

PASTA AND BEAN SOUP

Steps:

• Heat olive oil in a large heavy-bottomed pot over medium heat. Add prosciutto and cook, stirring, until prosciutto begins to render its fat, about 4 minutes.
• Add carrot, onion, celery and garlic. Season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes. Add tomato paste, stir to coat other ingredients, and cook for 2 minutes. Add broth, one quart water and potatoes. Raise heat to high and bring to a boil, then lower heat and simmer until potatoes are very soft, about 25 minutes. Transfer potatoes to a bowl and mash them.
• Return potatoes to pot and stir them into soup. If not serving immediately, let cool, cover and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
• Add beans and pasta. Cook over medium heat until beans are warmed through, about 5 minutes. Stir in rosemary, crushed red pepper and cheese. Taste and adjust seasoning with salt and pepper, if necessary.
• To serve, ladle some soup into each of 8 bowls. Top with more cheese and a drizzle of extra virgin olive oil.

PASTA BEAN SOUP

Steps:

• Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
• Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.

PASTA AND BEAN SOUP WITH FONTINA

Steps:

• Preheat the oven to 350 degrees.
• In a large, heavy pot, warm the oil over low heat.
• Add the onions and sauté until very tender, 10-15 minutes.
• Add the garlic and sauté for about 2 minutes.
• Add the pancetta and sauté for about 5 minutes.
• Add the beans, tomatoes, broth, parsley, and oregano and simmer, stirring occasionally, for about 10 minutes.
• Meanwhile, bring a large pot of water to a boil.
• Add 2 tsp salt and the pennette pasta and cook until almost al dente, about 9 minutes or according to the package directions.
• Drain and add to the soup.
• Season with salt and pepper.
• Ladle the soup into ovenproof bowls.
• Top each with a piece of toasted bread and sprinkle with cheese.
• Place on a baking sheet and bake until the cheese is completely melted, about 10 minutes; serve.

PASTA, SAUSAGE AND BEAN SOUP

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.
• Add macaroni to soup and simmer until tender, about 15 minutes. Season to taste with salt and pepper.

BROCCOLI RABE, WHITE BEAN, AND FONTINA PASTA

Steps:

• Bring a large pot of water to a boil.
• Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes.
• Drain.
• Dry the pot.
• Whisk broth and flour in a small bowl until smooth.
• Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
• Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes.
• Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach).
• Cook, stirring, until the mixture is heated through, about 1 minute.
• Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with toasted bread crumbs, if desired.