Low Fat Pasta E Fagioli Italian Pasta Bean Soup Recipes

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LOW-FAT PASTA E FAGIOLI (ITALIAN PASTA & BEAN SOUP)



Low-Fat Pasta E Fagioli (Italian Pasta & Bean Soup) image

A delicious, hearty, easy and healthy soup from the terrific cookbook, "Saved By Soup: More Than 100 Delicious Low-Fat Soups To Eat And Enjoy Every Day" by Judith Barrett.

Provided by blucoat

Categories     Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 medium onion, cut into 8 pieces
2 medium carrots, cut into 2-inch pieces
1 stalk celery, trimmed and cut into 1-inch pieces
1/4 lb fresh fennel, tall stalks and leaves discarded and bulb cut into cubes (about half a small bulb)
1 large garlic clove, peeled
2 cups canned chopped tomatoes, with their juices
2 teaspoons olive oil
4 cups chicken stock or 4 cups vegetable stock
1 cup cooked white beans (drained and rinsed) or 1 cup canned white beans, such as Great Northern, navy, or cannellini (drained and rinsed)
1/2 cup short tube-shaped pasta, such as ditalini or 1/2 cup tubetti
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons freshly grated parmigiano-reggiano cheese (optional)

Steps:

  • Combine onion, carrots, celery, fennel, and garlic in a food processor and process until vegetables are finely chopped, about 15 seconds (or finely chop by hand).
  • Heat oil in a heavy 4-quart saucepan over medium-high heat.
  • Add chopped vegetables and cook, stirring, until they begin to soften, 2-3 minutes, Stir in tomatoes and stock and bring to a boil.
  • Cover, reduce heat to medium-low, and simmer for 20 to 30 minutes.
  • Add beans and pasta and cook, stirring frequently, until pasta is tender but firm (al dente), about 10 minutes.
  • Season with salt and pepper to taste. Stir in basil and parsley. Garnish each serving with some cheese, if desired.

LOW-FAT PASTA E FAGIOLI



Low-Fat Pasta e Fagioli image

This classic Italian dish is brimming with low-fat, healthy ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

8 ounces dried great northern beans (1 1/4 cups)
1 tablespoon unsalted butter
2 ribs celery, strings removed, cut into 1/4-inch dice
1 medium onion, peeled and cut into 1/4-inch dice
1 1/2 teaspoons finely chopped garlic (2 large cloves)
2 tablespoons finely chopped rosemary
4 ounces orechiette pasta
1 medium Yukon gold potato (about 6 ounces), peeled
2 whole canned tomatoes, seeded and roughly chopped
1/8 teaspoon freshly ground black pepper
1 teaspoon salt
3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/4 cup packed fresh basil leaves
1/4 cup fresh packed parsley leaves
5 large fresh sage leaves
6 tablespoons freshly grated Parmesan cheese

Steps:

  • Place beans in a small stockpot, cover with cold water, and let soak overnight. Drain beans; set aside. Dry stockpot.
  • Melt butter in stockpot over medium-low heat. Add celery, onion, and 1 1/4 teaspoons garlic; saute until translucent. Add beans, 1 tablespoon rosemary, stock, potato, tomatoes, pepper, and 3 1/2 cups water. Raise heat to high; bring soup to a boil. Reduce heat to medium low; simmer until beans are tender, about 1 1/4 hours. Fifteen minutes before soup is done, stir in salt.
  • Meanwhile, bring a stock pot of cold, salted water to a boil over a high heat. Add pasta and cook until slightly underdone, 5 to 6 minutes; set aside. Pass soup through a food mill, holding back one-third of whole beans. Return soup and beans to the stockpot along with the pasta. Keep warm over low heat.
  • Chop remaining 1/4 teaspoon garlic and tablespoon rosemary with basil, parsley, and sage until finely minced. Stir into soup, and divide among six soup bowls. Sprinkle each bowl with 1 tablespoon Parmesan; serve immediately.

Nutrition Facts : Calories 287 g, Cholesterol 10 g, Fat 5 g, Fiber 8 g, Protein 16 g, Sodium 611 g

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