PASTA FAGIOLI
Savory, meaty and rich -- just like you've imagined. A perfect meal for chilly weather.
Provided by Lisa Lotts
Categories Main Course
Time 40m
Number Of Ingredients 19
Steps:
- Transfer the onion, carrots and celery to the bowl of a food processor and pulse until chopped fine. Set aside.
- In a large dutch oven heat the olive oil over medium heat and add the chopped garlic. Sweat the garlic until fragrant and translucent, but don't brown it.
- Increase the heat to medium high and add the pancetta. Cook for one minute, stirring occasionally, then add the Italian sausage and cook, stirring occasionally until the sausage has browned.
- Add the onion, carrot, celery mixture and sauté until the vegetables are tender.
- Add the tomatoes, can of cannellini beans (including the liquid) and the chicken stock. Stir to combine. Add the oregano, bay leaves, crushed red pepper and parmesan cheese rind (if using). Stir, then cover with a tight fitting lid, bring the pot to a low simmer and cook for 20 minutes.
- While the soup is simmering, cook the orzo pasta to al dente, according to the package directions. Drain the pasta and set aside.
- Taste the soup and adjust seasonings as needed according to your tastes.
Nutrition Facts : Calories 521 kcal, Carbohydrate 42 g, Protein 21 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 59 mg, Sodium 797 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
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
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
MEME'S PASTA FAGIOLI
White cannellini beans, ditalini pasta with vegetables, lean hamburger, and herbs are simmered in vegetable juice and chicken broth. It is like an Italian chili like Olive Garden®'s Pasta Fagioli and even better the second day.
Provided by Karyn Osborne
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Heat olive oil in a large saucepan over medium-high heat; saute carrot, celery, and onion until softened, 5 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Stir cannellini beans and ground beef into soup; cook and stir until soup is heated through, about 10 minutes.
- Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 33.2 g, Cholesterol 35.5 mg, Fat 10.1 g, Fiber 4.7 g, Protein 17.9 g, SaturatedFat 3.4 g, Sodium 566 mg, Sugar 4.7 g
PASTA FAGIOLI
You are going to love this one! This soup is chocked full of flavor and you can have it on the table in about 40 minutes. Be good to yourself and add a touch of freshly grated Parmesan cheese to top it off. I hope you will enjoy this recipe as much as I do.
Provided by Bev I Am
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat until hot.
- Add onion and garlic to oil.
- Sauté for 5 minutes or until onion is tender.
- Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper.
- Bring to a boil over high heat, stirring occasionally.
- Reduce heat to low and simmer, covered for 10 minutes.
- Add pasta.
- Continue to simmer, covered for about 10 minutes or until pasta is tender.
- Garnish with freshly grated Parmesan cheese if you desire.
Nutrition Facts : Calories 168.1, Fat 4.2, SaturatedFat 0.6, Sodium 415.7, Carbohydrate 27.9, Fiber 4.9, Sugar 6.3, Protein 6.1
PASTA FAGIOLI
This recipe comes out of the Sopranos Family Cookbook. I love this soup so I am adding it to my Sopranos cookbook. You pronounce this dish like Pasta Fazool.
Provided by PamLuvs2Cook
Categories Spaghetti
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the celery and garlic in the olive oil in a large saucepan over medium heat. Discard the garlic after it turns a golden color. Add your tomatoes, tomato paste, crushed red pepper and salt (to taste). Simmer for 10 minutes or until the sauce is slightly thickened.
- Add the beans to the tomato sauce. Bring the mixture to a simmer while mashing some of the beans with the back of a large spoon.
- Stir in the pasta and cook, stirring often, until the pasta is al dente. The mixture should be very thick, but add a little boiling water if it seems to thick. Turn off the heat and let stand for 10 minutes prior to serving.
Nutrition Facts : Calories 248.4, Fat 7.4, SaturatedFat 1.1, Sodium 17.9, Carbohydrate 36.5, Fiber 7, Sugar 1.8, Protein 9.4
PASTA FAGIOLI
A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top.
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
- Add pasta and cook 10 minutes, until pasta is tender.
- Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 37.3 g, Cholesterol 2.3 mg, Fat 4.4 g, Fiber 7.9 g, Protein 11 g, SaturatedFat 0.6 g, Sodium 757.8 mg, Sugar 6.4 g
(SPICY) PASTA FAGIOLI
Saw this in a 2009 issue of Family Circle. I tweaked it a bit to suit our taste, and DH was very happy with the results. It's really easy to make and is ready in no time. The Capicola gives it quite a bit of a kick--that's why I've tagged it (Spicy)--so I would go easy on the pepper until you taste test. If you you try it, I hope you enjoy it.
Provided by Suzie
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in saucepan over medium-high heat. Add garlic and cook 1 minute.
- Stir in broth, water, tomato sauce, diced tomatoes and Italian seasoning. Bring to a boil.
- Add pasta and carrots; simmer for 10 minutes, stirring occasionally.
- Stir in beans, Capicola, salt and pepper. Heat through.
- Serve with grated Parmesan cheese and garlic bread.
PASTA FAGIOLI
My version is more of a thicker soup, but you can always add more juice. Found the recipe years ago and did some tweeking.
Provided by jamiej
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Saute beef in large pot until beef starts to brown.
- Drain grease and add onions, carrots, tomatoes,garlic, and celery and simmer for about 10 minutes.
- Add rest of ingredients, (not the pasta) and simmer for 1 hour; season to taste.
- About 50 min into simmer, add uncooked pasta.
- While pasta cooks in the soup may need to add more v-8 as the pasta soaks up the liquid. I add another 6 oz can of V-8 while the pasta cooks.
Nutrition Facts : Calories 412.9, Fat 9.8, SaturatedFat 3.6, Cholesterol 38.6, Sodium 679.7, Carbohydrate 58.4, Fiber 11.2, Sugar 9.9, Protein 24.5
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