How To Make Pasta Fazool Soup Recipes

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PASTA "FAZOOL"



Pasta

Provided by Jeff Mauro, host of Sandwich King

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

6 ounces pancetta, diced
1 small yellow onion, finely diced
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt
3 cloves garlic, minced
1/4 cup dry white wine
2 cups chicken stock
Two 15-ounce cans cannellini beans, drained and rinsed
One 15-ounce can crushed tomatoes
3/4 cup ditalini or other small pasta
1 cup grated Parmesan cheese (about 2 ounces)
1 cup roughly chopped fresh basil
Soppressata Sandwiches, for serving, recipe follows

Steps:

  • Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.
  • Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Add the garlic and saute until fragrant, about 15 seconds.
  • Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon.
  • Add the chicken stock, beans, tomatoes and 1 cup water to the pot. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.
  • Puree the soup with an immersion blender, about 30 seconds, keeping at least half of the beans intact (or puree in a regular blender, then return to the pot). Add the pasta and cook until al dente, 8 to 12 minutes. Stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary, and garnish with the remaining parmesan and basil.
  • Serve with Soppressata Sandwiches.
  • Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette.

PASTA FAGIOLI SOUP



Pasta Fagioli Soup image

My husband enjoys my version of this dish so much that he doesn't order it at restaurants anymore. With fresh spinach, pasta and seasoned sausage, this fast-to-fix soup is a meal on its own. -Brenda Thomas, Springfield, Missouri

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 12

1/2 pound Italian turkey sausage links, casings removed, crumbled
1 small onion, chopped
1-1/2 teaspoons canola oil
1 garlic clove, minced
2 cups water
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
3/4 cup uncooked elbow macaroni
1/4 teaspoon pepper
1 cup fresh spinach leaves, cut as desired
5 teaspoons shredded Parmesan cheese

Steps:

  • In a large saucepan, cook sausage over medium heat until no longer pink; drain, remove from pan and set aside. In the same pan, saute onion in oil until tender. Add garlic; saute 1 minute longer. , Add the water, beans, tomatoes, broth, macaroni and pepper; bring to a boil. Cook, uncovered, until macaroni is tender, 8-10 minutes. , Reduce heat to low; stir in sausage and spinach. Cook until spinach is wilted, 2-3 minutes. Garnish with cheese.

Nutrition Facts : Calories 228 calories, Fat 7g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 841mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges

PASTA FAZOOL (PASTA E FAGIOLI)



Pasta Fazool (Pasta e Fagioli) image

This classic Italian-American comfort food works with any kind of sausage, but I like the fennel and anise flavors of sweet Italian sausage with the beans--it's a hearty soup that's fast and easy to put together.

Provided by Chef John

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

Time 35m

Yield 2

Number Of Ingredients 13

1 tablespoon olive oil
12 ounces sweet bulk Italian sausage
1 stalk celery, diced
½ yellow onion, chopped
¾ cup dry elbow macaroni
¼ cup tomato paste
3 cups chicken broth, or more as needed, divided
Salt and freshly ground black pepper to taste
¼ teaspoon crushed red pepper flakes, or to taste
¼ teaspoon dried oregano
3 cups chopped Swiss chard
1 (15 ounce) can cannellini (white kidney) beans, drained
¼ cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste

Steps:

  • Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
  • Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
  • Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
  • Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.

Nutrition Facts : Calories 887.6 calories, Carbohydrate 77.3 g, Cholesterol 83.7 mg, Fat 43.8 g, Fiber 12.5 g, Protein 43.8 g, SaturatedFat 13.9 g, Sodium 4199.5 mg, Sugar 10 g

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

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 FAZOOL



Pasta Fazool image

My Grandma's recipe that has been passed down for many years. It is a tomato based soup with Ditalini pasta, tiny meatballs, and great northern beans. I make several gallons for a church election supper once a year, and very seldom is there any left! My grandma could cook an old shoe and make it taste super.

Provided by Papa Di

Categories     Meat

Time 2h30m

Yield 6-10 serving(s)

Number Of Ingredients 26

10 tablespoons extra virgin olive oil
1/2 cup onion, Finely chopped
3 garlic cloves, Minced
1 carrot, Finely chopped
1 celery rib, Finely chopped
2 (28 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
2 (14 ounce) cans beef broth
water, as needed
2 (15 ounce) cans great northern beans (Drained)
1 cup parmesan cheese
6 tablespoons parsley
3 1/2 tablespoons dried basil
2 teaspoons dried oregano
1/2 teaspoon dried rosemary
1 dried bay leaf
1 teaspoon sugar
2 teaspoons baking soda
8 ounces ditalini
1 lb ground beef round
1/2 cup unseasoned breadcrumbs
2 eggs, beaten
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon parsley flakes
salt and pepper

Steps:

  • Add the EVO, onion, garlic, carrot and celery to a 1-2 gal. cooking pot.
  • Cook on medium low heat until they are soft and the onions transparent (Appr. 15-20 mins).
  • While the vegetables are cooking, mix the beef, egg, onion powder, garlic powder, 2 TBS. parsley flakes, 1/2 tbs. basil, bread crumbs, 2 Tbs. parseman cheese, S & P. Shape into tiny meatballs (Appr. 1/2 " in diameter) are fry until done. You may need to cook several batches, depending on the size of your skillet.
  • After the vegetables have cooked, add the tomatoes, tomato paste, beef broth, and the rest of the parmesan cheese, parsley, basil, oregano, rosemary, bay leaf, sugar, & baking soda. Stir occasionally until foam disappears from the baking soda.
  • Cook until well mixed and add the meatballs.
  • Simmer for 1 to 1-1/2 hours and then add the beans. Simmer for another 30 to 45 minutes. Add water to the soup if it seems to get too thick.
  • While the soup is simmering, Cook the ditalini noodles until they are a-denti. DO NOT OVERCOOK!
  • Add the pasta to the soup just before serving. Do not add the pasta to the soup too soon! The longer the soup cooks with the noodles, the larger the noodles get.
  • Serve with a crusty bread, green salad, and extra Parmesan cheese.
  • Measurements are not brain surgery. Be close, and you cannot make a mistake. ENJOY!

Nutrition Facts : Calories 758.9, Fat 32.9, SaturatedFat 7.6, Cholesterol 76.7, Sodium 1521.9, Carbohydrate 92.8, Fiber 19.7, Sugar 14.2, Protein 31.2

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