Easy Pasta Soup With Vegetables And Beans Pasta Fagioli Everyday Nourishing Foods Recipes

PASTA E FAGIOLI

Pasta e fagioli image

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

Ingredients

200g dried borlotti or cannellini beans , soaked for 6-8 hours
2 onions , cut into 1cm chunks
2 medium carrots , cut into 1cm chunks
3 celery stalks, cut into 1cm chunks
2 tbsp extra virgin olive oil , plus extra to serve (optional)
4 garlic cloves , crushed
1 litre fresh vegetable stock
400g can plum tomatoes
2 tbsp brown rice miso
6 rosemary sprigs
4 bay leaves
150g ditaloni rigati or other small pasta shapes
200g cavolo nero , stalks finely chopped and leaves torn
30g vegan parmesan , grated, to serve (optional)

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

EASY PASTA FAGIOLI

Easy Pasta Fagioli image

Typical Italian hearty winter fare done easy! Serve in bowls with a grating of Romano or Parmesan cheese, crusty bread and salad.

Provided by Cindy

Categories World Cuisine Recipes European Italian

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 carrot, diced
1 stalk celery, diced
1 thin slice onion, diced
½ teaspoon chopped garlic
4 (8 ounce) cans tomato sauce
1 (14 ounce) can chicken broth
freshly ground black pepper to taste
1 tablespoon dried parsley
½ tablespoon dried basil leaves
1 (15 ounce) can cannellini beans, drained and rinsed
1 ½ cups ditalini pasta

Steps:

Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 60.7 g, Cholesterol 2.4 mg, Fat 5.1 g, Fiber 9.4 g, Protein 13.4 g, SaturatedFat 0.6 g, Sodium 1881.5 mg, Sugar 11.4 g

PASTA AND BEAN SOUP (PASTA E FAGIOLI)

Pasta and Bean Soup (Pasta E Fagioli) image

Venetians prize a soup made thick by using mashed beans. This recipe is based on the preparations at Venice's Fiaschetteria Toscana and Osteria alla Bomba. A tablespoon of salt may sound like a lot, but it is needed to bring out the beans' flavor. From Gourmet Magazine, 2000.

Provided by Bev I Am

Categories Beans

Time 16h

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 1/3 lbs dried cranberry beans
5 quarts cold water
2 medium onions, coarsely chopped
2 medium boiling potatoes, peeled and coarsely chopped
1 large carrot, coarsely chopped
1 celery rib, coarsely chopped
2 medium tomatoes, seeded and coarsely chopped
1 tablespoon minced fresh rosemary
1/4 lb sliced pancetta or 1/4 lb bacon, coarsely chopped
1 tablespoon fine sea salt
1 teaspoon fresh ground black pepper
1/3 lb ditalini (or other short tubular pasta)
3 tablespoons extra virgin olive oil

Steps:

Combine beans and water in an 8-quart heavy pot and soak, covered, 12 hours.
Add vegetables and 1 tablespoon rosemary to pot and simmer, covered, until beans are tender, about 2 hours.
Using a slotted spoon, set aside 1 heaping cup bean mixture, then reserve 2 cups cooking liquid separately.
Force remaining soup through a food mill into a very large bowl.
Cook pancetta in cleaned pot over moderate heat, stirring, until it begins to render its fat.
Add remaining rosemary and cook, stirring, 15 seconds.
Stir in puréed soup, reserved whole beans, salt, and pepper and bring to a simmer, stirring frequently and scraping bottom with a wooden spatula to keep soup from sticking to pot (thin with some of reserved bean liquid if necessary).
Add pasta and simmer, stirring frequently, until pasta is cooked, about 12 minutes.
Serve soup drizzled with olive oil.
-This soup is best the day after it's made.
Cool it uncovered, before chilling, covered, up to 4 days.
-You can use a blender or food processor instead of a food mill to purée the soup, but pulse briefly.
This soup should be textured and thick.
Makes 4 quarts, serving 8 to 10.

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