Italian Pasta And Bean Soup Recipes

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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 :

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.

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.

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

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

ITALIAN BEAN SOUP



Italian Bean Soup image

This budget-friendly bean soup with orzo, potato and veggies is so hearty, you won't even notice it's meatless. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 13

1 medium onion, thinly sliced
1 small potato, peeled and finely chopped
1 celery rib, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1/4 cup minced fresh parsley
1 tablespoon prepared pesto
1/4 cup uncooked orzo pasta
1 cup fresh baby spinach
1/4 cup grated Romano cheese

Steps:

  • In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes. , Add spinach and cook just until wilted. Sprinkle each serving with cheese.

Nutrition Facts :

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

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

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