Pasta E Fagioli Soup With Ground Beef And Spinach Recipes

PASTA E FAGIOLI SOUP WITH GROUND BEEF AND SPINACH

Pasta E Fagioli Soup With Ground Beef and Spinach image

this is a delicious hearty soup that is best if prepared a day ahead to blend the flavors, you can use fresh plum tomatoes in place of canned, make certain to blanch then peel the tomatoes firsly. Use your own favorite pasta sauce for this, homemade or purchased, if you like more beans then add in more! This makes a lot of soup but you can reduce to half or freeze for another meal. It is important to simmer this soup over a low heat uncovered for a longer time so that the soup will reduce and thicken and the flavors blend together, the longer it is simmered the better it will be, this soup can also be made in a crockpot but you will need to brown the beef with veggies in a skillet firstly --- the spinach may be replaced with zucchini or use both --- you will love this soup!

Provided by Kittencalrecipezazz

Categories Beans

Time 2h25m

Yield 9 quarts (approx)

Number Of Ingredients 19

Ingredients

2 lbs lean ground beef
2 medium onions, chopped
2 -3 tablespoons minced fresh garlic
2 large celery ribs, finely diced
1 tablespoon dried oregano (or to taste)
1 tablespoon dried chili pepper flakes (or to taste)
1/2 cup grated parmesan cheese (can use more!)
3 large carrots, peeled and sliced
2 (28 ounce) cans diced tomatoes (undrained)
1 (14 ounce) can red kidney beans, drained
10 cups beef broth
1 (14 ounce) can white kidney beans, drained
2 tablespoons chopped fresh parsley
5 cups pasta sauce (use your own favorite brand)
1 (10 ounce) box frozen spinach (can use 2 boxes)
8 ounces small shell pasta
seasoning salt (or use white salt)
pepper
Tabasco sauce (to taste) (optional)

Steps:

In a large pot (use a 10-quart pot for this) cook the ground beef with onion, garlic, celery, oregano and dried chili flakes until the beef is well browned; drain fat, then add in 1/2 cup Parmesan cheese along will all remaining ingredients except the shell pasta, spinach and the Tabasco; bring to a boil and simmer UNCOVERED overlow heat for about 1-1/2 hours (or more).
Add in the spinach and shell pasta about the last 15 minutes of cooking and continue to simmer over low heat until the pasta is cooked.
Season with salt and pepper and Tabasco (if using).
Ladle into bowls and top with more Parmesan cheese.

Nutrition Facts : Calories 589, Fat 17.4, SaturatedFat 5.8, Cholesterol 71.2, Sodium 2026.7, Carbohydrate 70.2, Fiber 11.6, Sugar 23.2, Protein 40.1

SLOW COOKER PASTA FAGIOLI SOUP

Slow Cooker Pasta Fagioli Soup image

This Italian pasta fagioli soup is fairly healthy and tasty, and easy to make in a slow cooker.

Provided by Stephen Williams

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 4h25m

Yield 12

Number Of Ingredients 16

Ingredients

2 pounds ground beef
1 (32 ounce) carton beef stock
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (28 ounce) jar spaghetti sauce
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can white kidney beans, drained
4 cups beef broth
½ cup chopped onion
2 medium carrots, diced
3 stalks celery, diced
5 tablespoons chopped fresh parsley
2 teaspoons dried oregano
2 teaspoons ground black pepper
1 teaspoon salt
¼ teaspoon hot pepper sauce (such as Tabasco®)
1 cup ditalini pasta

Steps:

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a slow cooker.
Add beef stock, diced tomatoes, spaghetti sauce, red and white kidney beans, beef broth, onion, carrots, celery, parsley, oregano, pepper, salt, and hot sauce to the slow cooker.
Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours, adding pasta in during the last 15 minutes.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 32.5 g, Cholesterol 47.7 mg, Fat 14.6 g, Fiber 7.8 g, Protein 21.8 g, SaturatedFat 5.3 g, Sodium 1072 mg, Sugar 9.6 g

PASTA E FAGIOLI SOUP

Pasta E Fagioli Soup image

You can use Romano or Asiago cheese for this recipe, but I usually use mozzarella because that's what I have on hand. Prep time includes draining and rinsing beans, slicing carrot, etc.

Provided by JESMom

Categories Clear Soup

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1/2 teaspoon olive oil
1 carrot, thinly sliced
2 garlic cloves, minced
1 1/2 cups vegetable broth
1/4 cup uncooked pasta
8 ounces seasoned diced tomatoes, undrained
8 ounces kidney beans, rinsed and drained
1/4 cup peas (frozen or canned)
1/8 cup chopped fresh basil
1/8 cup grated cheese

Steps:

Sauté carrots in the olive oil for 2 minutes.
Stir in garlic. Cook 1 minute.
Add broth and pasta; bring to a boil.
Reduce heat; simmer 10 minutes.
Stir in tomatoes and beans; cook 5 minutes more.
Stir in peas. Cook till pasta is tender and heated through.
Top with basil and cheese.

Nutrition Facts : Calories 226.5, Fat 4.1, SaturatedFat 1.5, Cholesterol 4.5, Sodium 432.6, Carbohydrate 37.2, Fiber 9.8, Sugar 8.1, Protein 11.4

PASTA E FAGIOLI A LA CHEZ IVANO

Pasta e Fagioli a la Chez Ivano image

I have been preparing this magnificent pasta and bean soup, unchanged for over 30 years, and confess that of the very many Pasta e Fagioli I have tasted none even came close to a reasonable comparison to this superb dish Italiano. Garnish with grated Parmesan cheese if desired. Makes many servings and is excellent the next day. Should the soup become too thick it may be thinned with broth. Have many Chicago hard rolls, red wine, baguettes or garlic bread on hand. BUON APPETITO!

Provided by Ivan O. Teeter

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 3h

Yield 20

Number Of Ingredients 15

Ingredients

3 pounds lean ground beef
½ cup olive oil
4 cups chopped onion
2 cups chopped celery
2 (4.5 ounce) jars bottled minced garlic
1 teaspoon coarsely ground black pepper
8 (14 ounce) cans beef broth
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
2 ½ teaspoons dried thyme
2 ½ teaspoons dried basil
2 ½ teaspoons dried oregano
2 tablespoons dried parsley
2 cups ditalini pasta
2 (15 ounce) cans kidney beans, drained and rinsed

Steps:

In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 27.1 g, Cholesterol 44.6 mg, Fat 14.9 g, Fiber 6.1 g, Protein 20.6 g, SaturatedFat 4.3 g, Sodium 782.9 mg, Sugar 3.1 g

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