Italian Bean And Pasta Soup Recipes

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PASTA BEAN SOUP



Pasta Bean Soup image

A quick and easy soup for a snowy day. Most of the ingredients are in your pantry. Sprinkle each serving with Parmesan cheese and serve with a hearty bread.

Provided by RAGTIMEWALTZER

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

Time 35m

Yield 12

Number Of Ingredients 12

1 ½ teaspoons extra-virgin olive oil
1 pound bulk sausage
2 teaspoons minced garlic
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (15.5 ounce) can navy beans, drained
3 ½ cups beef stock
3 ½ cups chicken stock
1 teaspoon dried basil
1 teaspoon dried oregano
1 pinch red pepper flakes, or more to taste
1 ½ cups frozen chopped spinach
1 cup ditalini pasta

Steps:

  • Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
  • Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.

Nutrition Facts : Calories 220 calories, Carbohydrate 21.1 g, Cholesterol 21.9 mg, Fat 9.6 g, Fiber 3.6 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 926.1 mg, Sugar 3.2 g

BEAN AND PASTA SOUP



Bean and Pasta Soup image

We're always on the lookout for great, low-fat recipes and this pasta soup fits the bill. Loaded with veggies, it's fast, filling and delicious. Once school starts, I make it every week. -Maria Gooding, St. Thomas, Ontario

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 5 servings.

Number Of Ingredients 16

1 cup uncooked small pasta
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 medium onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/4 cups reduced-sodium chicken broth or vegetable broth
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups shredded fresh spinach
1/4 cup shredded Parmesan cheese, optional

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.

Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 588mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

PASTA AND BEANS: PASTA E FAGIOLI



Pasta and Beans: Pasta e Fagioli image

I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 BIG servings

Number Of Ingredients 17

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
Two 4 to 6-inch sprigs rosemary, left intact
One 4 to 6-inch sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
Two 15-ounce cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping

Steps:

  • Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

Nutrition Facts : Calories 365 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 1101 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 18 grams, Sugar 8 grams

PASTA E FAGIOLE



Pasta e Fagiole image

A budget-friendly meal that "sticks to your ribs," this soup is great for warming you up or soothing a cold during wintertime.

Provided by Amelia Winslow

Categories     Soup

Time 35m

Yield 6 servings

Number Of Ingredients 12

¼ cup olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
2 Tbsp Italian seasoning
1 small can tomato paste
12 cups water or broth, or combination of both
15 oz can red beans, drained and rinsed
15 oz can white beans, drained and rinsed
15 oz can garbanzo beans, drained and rinsed
Salt & pepper to taste
½ lb ditalini or elbow noodles, cooked according to package directions
Grated Parmesan cheese, chopped parsley, and crusty bread for serving

Steps:

  • Heat oil over medium heat in a large heavy-bottomed pot; sauté onion, garlic and spices until just tender, about 4-5 minutes.
  • Add tomato paste and stir well. Reduce heat to low and cook 3-4 minutes, stirring occasionally.
  • Add the water/broth and beans to the pot and bring to a boil. Reduce heat to low and simmer for 20 minutes.
  • Stir in pasta just before serving. Sprinkle with Parmesan cheese and serve with crusty bread for dunking.

PASTA BEAN SOUP



Pasta Bean Soup image

My family loves this soup during our cold New England winters. It's very thick and hearty.-Beverly Ballaro, Lynnfield, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 13

1 large onion, chopped
1 large carrot, chopped
1 celery rib, chopped
2 tablespoons olive oil
3 garlic cloves, minced
4 cups vegetable or chicken broth
3/4 cup uncooked small pasta shells
2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
3 tablespoons grated Parmesan cheese

Steps:

  • In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese.

Nutrition Facts :

BEAN AND PASTA SOUP



Bean and Pasta Soup image

This soup is comfort food in the late fall and over a long winter.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 11

1 strip (1 ounce) bacon, diced
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, minced
1/2 teaspoon dried rosemary
Coarse salt and ground pepper
1 tablespoon tomato paste
2 cans (15 ounces each) beans, such as navy or cannellini, drained and rinsed
4 cups reduced-sodium canned chicken broth
3/4 cup tubetti, ditalini, or other short, tubular pasta
1/4 cup chopped fresh parsley

Steps:

  • In a Dutch oven or stockpot, cook bacon over medium heat until browned and crisp, stirring occasionally, about 8 minutes.
  • Add onion and carrots; cook until vegetables are soft, about 5 minutes. Add garlic and rosemary; cook until fragrant, 1 minute. Season with salt and pepper.
  • Stir in tomato paste, beans, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until soup has thickened slightly, about 10 minutes.
  • With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.
  • To serve, ladle soup into bowls; sprinkle with parsley.

Nutrition Facts : Calories 205 g, Fat 3 g, Protein 11 g

VENETIAN-STYLE BEAN AND PASTA SOUP



Venetian-Style Bean and Pasta Soup image

Categories     Soup/Stew     Blender     Bean     Cheese     Dairy     Herb     Onion     Pasta     Vegetable     Vegetarian     Dinner     Lunch     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

1 pound dried borlotti (cranberry) beans (2 2/3 cups), picked over and rinsed
10 cups water
1/2 cup plus 2 tablespoons extra-virgin olive oil plus additional for drizzling
2 medium onions, chopped
1 3/4 teaspoons salt
2 medium carrots, chopped
2 celery ribs, chopped
5 large garlic cloves, finely chopped
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon dried rosemary, crumbled
1/4 teaspoon black pepper
1 roughly 3- by 2-inch piece Parmigiano-Reggiano rind (optional)
3/4 pound dried ditalini or other small tubular pasta

Steps:

  • Bring beans and water (10 cups) to a boil in a 4- to 5-quart heavy pot and boil 2 minutes. Remove from heat and let stand, covered, 1 hour. (Do not drain beans or discard soaking liquid.)
  • Heat 1/4 cup oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté onions with 1/2 teaspoon salt, stirring occasionally, until beginning to brown, 7 to 8 minutes. Add carrots, celery, garlic, parsley, rosemary, and pepper and sauté, stirring occasionally, 5 minutes.
  • Add beans with soaking liquid and Parmigiano-Reggiano rind (if using) and simmer, covered, stirring occasionally, until beans are very tender, 1 1/2 to 2 1/2 hours (depending on age of beans), adding more water if necessary to keep beans covered and stirring more frequently toward end of cooking. Remove from heat and stir in 1/4 cup oil and remaining 1 1/4 teaspoons salt. Cool, uncovered, 20 minutes.
  • Discard rind and coarsely purée soup in batches in a blender (use caution when blending hot liquids), transferring as puréed to a large bowl.
  • Return soup to pot and reheat over moderately low heat, stirring frequently and thinning soup as desired with additional water. Season with salt and pepper.
  • While soup is reheating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander and transfer to a large bowl. Toss with remaining 2 tablespoons oil and pepper to taste.
  • To serve, ladle soup into bowls and top with spoonfuls of pasta, then drizzle with oil.

ITALIAN PASTA AND BEAN SOUP



Italian Pasta and Bean Soup image

This hearty soup is just bursting with savory flavor - which is surprising considering how easy it is to make! I make it in the morning and then cool it and put it in the frig until about 30 minutes before dinner. While I'm warming the soup up, I cook my noodles.

Provided by Windchime

Categories     Beans

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
1 cup diced onion
1/2 teaspoon minced garlic
2 (15 ounce) cans cannellini beans, with liquid
4 (10 ounce) cans chicken broth (Campbell Soup)
2 (15 ounce) cans diced tomatoes
1 tablespoon italian seasoning
1/4 teaspoon pepper
1 lb bulk sausage, thoroughly cooked
8 ounces penne pasta, cooked
parmesan cheese

Steps:

  • Saute first 3 ingredients in large pot until onions are very tender.
  • Add next 6 ingredients and simmer for about 20-30 minutes. Cool and store in frig for at least a couple of hours. Reheat and simmer for about 30 minutes before serving.
  • Place cooked Penne noodles in bottom of soup bowl and ladle soup over noodles.
  • Liberally sprinkle Parmesan Cheese on soup. (I like to add cheese, stir soup and add more!).
  • Serve with French Bread or rolls.
  • Note: Because I do not want the noodles to soak up the juice in my leftover soup, I do NOT add noodles directly to soup pot.

Nutrition Facts : Calories 1001.2, Fat 38.6, SaturatedFat 8.4, Cholesterol 82.9, Sodium 2006.9, Carbohydrate 117.2, Fiber 23.2, Sugar 11.3, Protein 50

ITALIAN BEAN AND PASTA SOUP



Italian Bean and Pasta Soup image

A beautiful thick soup which I usually serve for lunch with a crisp salad and crusty bread. Added in after couple of reviewers have stated that the beans took a bit longer to cook for them, I have now mentioned in the instructions to cook longer, if necessary, till tender. Having said that, I have always cooked mine for an hour without any problem!

Provided by AaliyahsAaronsMum

Categories     Low Cholesterol

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 10

225 g dried navy beans, soaked over-night (dried white haricot beans)
110 g small macaroni noodles
2 tablespoons olive oil
1 large onion, chopped
2 -3 garlic cloves, crushed
3 tablespoons tomato puree
1 tablespoon chopped fresh basil or 2 teaspoons dried basil
1 3/4 liters chicken stock or 1 3/4 liters vegetable stock
salt & freshly ground black pepper
75 g grated parmesan cheese

Steps:

  • In a large saucepan, heat the olive oil and gently fry the onion with the crushed garlic for about 10 minutes.
  • Add the tomato puree and basil and stir in for another minute.
  • Drain the beans and add them into the saucepan alongwith the stock and bring the soup up to simmering point and then cover and simmer gently for 1 hour or half hour more till the beans are cooked and tender.
  • After the beans have been cooked, adjust the seasoning with salt and pepper and give it a good stir.
  • Pour half the soup in a liquidiser and blend it.
  • Return the pureed half back into the pan with the remaining soup and bring it to simmering point.
  • Add in the macaroni and simmer for a further 12 minutes, stirring from time to time.
  • Remove from heat and serve immediately with lots of freshly grated parmesan cheese sprinkled over.

PASTA AND BEAN SOUP



Pasta and Bean Soup image

Categories     Soup/Stew     Bean     Pasta     Vegetable     Freeze/Chill     Legume     Winter     Gourmet

Yield Makes 4 quarts, serving 8 to 10

Number Of Ingredients 13

1 1/3 pounds 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 1/2 tablespoons minced fresh rosemary
1/4 pound sliced pancetta or bacon, coarsely chopped
1 tablespoon fine sea salt
1 1/2 teaspoons freshly ground black pepper, or to taste
1/3 pound ditalini or other short tubular pasta
About 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 1/2 tablespoon 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.

ITALIAN WHITE BEAN AND PANCETTA SOUP



Italian White Bean and Pancetta Soup image

This soup is similar to a minestrone, but contains no tomatoes. Garnish with freshly grated cheese.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 12

6 ounces pancetta bacon, finely diced
¼ cup olive oil
1 cup red onion, chopped
1 cup chopped celery
1 tablespoon chopped fresh sage
1 teaspoon salt
1 teaspoon ground black pepper
6 cups chicken stock
4 (19 ounce) cans cannellini beans, drained and rinsed
2 cups seashell pasta
1 teaspoon salt
2 tablespoons finely chopped fresh parsley

Steps:

  • In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
  • Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
  • Stir in minced parsley before serving, and sprinkle with grated cheese.

Nutrition Facts : Calories 571.5 calories, Carbohydrate 79.6 g, Cholesterol 14.3 mg, Fat 17.7 g, Fiber 14.4 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 784.7 mg, Sugar 2.8 g

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ITALIAN SOUP RECIPES WITH PASTA - THERESCIPES.INFO
10 Best Italian Pasta Fagioli Soup Recipes | Yummly tip www.yummly.com. Jun 4, 2022plum tomatoes, pepper, garlic cloves, salt, pasta shapes, olive oil and 6 more Pasta Fagioli Soup Perfecting the Pairing carrot, italian seasoning, ground beef, Parmesan, cannellini beans and 11 more Pasta Fagioli Soup Spend with Pennies small yellow onion, olive oil, low sodium chicken …
From therecipes.info


ITALIAN BEAN AND PASTA SOUP | RECIPE | RECIPES, PASTA SOUP RECIPES ...
Jun 6, 2017 - When the weather is cool and you feel like staying indoors, it's time to make pasta e fagioli , a favorite Italian meal in a bowl. It can be brothy or quite thick, depending upon personal taste. Cooking the pasta separately from the soup helps the pasta maintain its texture. If you have made the soup in advance, …
From pinterest.ca


ITALIAN BEAN AND PASTA SOUP | OREGONIAN RECIPES
2014-01-06 Instructions. Bring the beans and water to a boil in a large heavy soup pot and boil for 2 minutes. Remove the pot from the heat, cover, and let stand for 1 hour. Do not drain the beans or discard the soaking liquid. Heat 1/4 cup of the olive oil in a wide, heavy pot over moderately high heat until hot but not smoking, and then add the onions ...
From recipes.oregonlive.com


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