Herbed Bean And Pasta Soup 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.

HERBED FAVA BEANS WITH PASTA

Steps:

• Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Add the fava beans and cook 30 seconds. Remove with a slotted spoon and transfer to the ice water; let cool about 5 minutes (keep the pot of water boiling). Drain the beans, then peel off their skins (they should slip right off). Add the pasta to the boiling water and cook as the label directs. Reserve about 1 1/2 cups cooking water, then drain the pasta.
• Heat the olive oil, garlic, mint sprigs, parsley sprigs and all but 2 tablespoons of the scallions in a large skillet over medium heat. Cook, stirring, until the scallions are soft, 1 to 2 minutes. Add the favas and 1 cup of the reserved cooking water. Bring to a simmer and cook until the favas are tender and the liquid is slightly reduced, 8 to 10 minutes; discard the garlic and herb sprigs.
• Add the pasta to the skillet and cook, tossing until it absorbs some of the sauce, about 3 minutes. Stir in the butter, chopped mint and parsley, reserved scallions, and salt and pepper to taste. Add more cooking water to loosen, if needed. Serve warm or at room temperature.
• Tip: If you can't find fresh fava beans, use frozen shelled and skinned ones and blanch as directed.

PASTA AND BEANS | PASTA E FAGIOLI RECIPE

Steps:

• Cook the beans. Dice carrot and celery, then chop the onion and set aside
• In a large soup pot, sauté over medium heat in 6 tablespoons of the extra virgin olive oil, the garlic cloves, the sprig of rosemary and the sage leaves
• When the garlic is golden (2/3 minutes), remove it from the soup pot; remove the sage and rosemary as well. Add the chopped onion, carrot and celery you set aside. Cook for about 5 minutes on medium heat, stirring often. Add the cooked beans, mix and let them flavor
• Add the tomato passata and stir. Then Pour in the hot broth and add the bay leaves. Mix and cook over medium heat covered with a lid for about 20 minutes
• Transfer 3 or 4 ladles of the soup (avoiding the bay leaves) to a blender. Blend until completely smooth. Pour the blended mixture in a bowl and set aside
• Add pasta to the simmering soup. Continue cooking until the pasta is cooked al dente
• Add the blended mixture, season with salt if necessary and mix. Serve pasta and beans with a sprinkling of freshly ground black pepper and a drizzle of extra virgin olive oil

VEGAN ITALIAN GARBANZO BEAN SOUP

Steps:

• Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
• Bring 2 cups of water to a boil in a large pot. Add garbanzo beans; reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool.
• Spread garbanzo beans on a baking sheet and remove skins.
• Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic, and fennel seeds; cook and stir for 4 minutes. Stir in garbanzo beans, vegetable broth, and tomatoes. Simmer soup until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves; cook for 2 minutes.
• Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.

MIX AND MATCH PASTA AND BEAN SOUP

Steps:

• In 4 quart Dutch oven over medium heat, cook meat in oil until lightly browned, stirring occasionally. Add onion, celery, carrot and garlic; cook until vegetables are tender, stirring occasionally.
• Stir in soup, water, beans with their liquid, herb, bay leaf and pepper. Heat to boiling. Reduce heat to low. Cover, simmer 15 minutes.
• Stir in pasta; cook about 12 minutes more or until pasta is tender. Discard bay leaf.