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
POOR MAN'S PASTA FAGIOLI
Awesome poor man's soup!
Provided by Joy Seymour
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Bring water to a boil in a large soup pot and stir ditalini pasta into the boiling water. Cook, stirring occasionally, for 12 minutes.
- Stir tomato sauce, cannellini beans, kidney beans, black-eyed peas, frozen green peas, corn, potato, carrots, onion, garlic, parsley, Italian seasoning, salt, and black pepper into pasta. Bring soup to a boil, reduce heat to low, and simmer to blend flavors, 30 to 45 minutes.
- Serve topped with olive oil and Parmesan cheese.
Nutrition Facts : Calories 474.8 calories, Carbohydrate 94.2 g, Cholesterol 0.2 mg, Fat 3 g, Fiber 13.8 g, Protein 19.9 g, SaturatedFat 0.5 g, Sodium 890.2 mg, Sugar 9.2 g
PASTA FAGIOLI - BEST EVER
I have searched high and low for the best Pasta Fagioli Soup and decided to make my own from 2 seperate recipes from Italian Cookbooks and this is my version. You will not be disappointed, trust me. Thanks for trying.
Provided by Fancie Face
Categories < 4 Hours
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cook Sausage with casing off (chopped fine) and add Bacon and Diced Onion until cooked through.
- Add remaining ingredients and let cook on medium low for 1 hour.
- Cook Pasta until Al Dente.
- Place pasta in a bowl and then add your soup mixture.
- NOTE: Do not add pasta to broth as the pasta will swell and soak up broth.
Nutrition Facts : Calories 1124.7, Fat 32.1, SaturatedFat 9.9, Cholesterol 43.9, Sodium 2267, Carbohydrate 160.6, Fiber 24.6, Sugar 14, Protein 51.5
PASTA E FAGIOLI
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
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
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