Mamas Pasta Fagioli Recipes

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ANDREA'S PASTA FAGIOLI



Andrea's Pasta Fagioli image

This is a recipe I have adapted a bit from my grandmother's. It's easy and perfect for a Sunday afternoon with fresh Italian bread.

Provided by AVALERIO

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 13

3 tablespoons olive oil
1 onion, quartered then halved
2 cloves garlic, minced
1 (29 ounce) can tomato sauce
5 ½ cups water
1 tablespoon dried parsley
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon salt
1 (15 ounce) can cannellini beans
1 (15 ounce) can navy beans
⅓ cup grated Parmesan cheese
1 pound ditalini pasta

Steps:

  • In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 68 g, Cholesterol 2.9 mg, Fat 7.6 g, Fiber 8.4 g, Protein 16.3 g, SaturatedFat 1.5 g, Sodium 1222.7 mg, Sugar 6.4 g

MEME'S PASTA FAGIOLI



MeMe's Pasta Fagioli image

White cannellini beans, ditalini pasta with vegetables, lean hamburger, and herbs are simmered in vegetable juice and chicken broth. It is like an Italian chili like Olive Garden®'s Pasta Fagioli and even better the second day.

Provided by Karyn Osborne

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

Time 1h5m

Yield 8

Number Of Ingredients 14

1 pound lean ground beef
1 tablespoon olive oil
1 carrot, diced
1 stalk celery, diced
1 thin slice onion, diced
1 teaspoon minced garlic
1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8®)
1 (14 ounce) can chicken broth
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon dried oregano
freshly ground black pepper to taste
1 ½ cups ditalini pasta
1 (15 ounce) can cannellini beans, drained and rinsed

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Heat olive oil in a large saucepan over medium-high heat; saute carrot, celery, and onion until softened, 5 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Stir cannellini beans and ground beef into soup; cook and stir until soup is heated through, about 10 minutes.
  • Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 33.2 g, Cholesterol 35.5 mg, Fat 10.1 g, Fiber 4.7 g, Protein 17.9 g, SaturatedFat 3.4 g, Sodium 566 mg, Sugar 4.7 g

MAMA'S PASTA FAGIOLI



Mama's Pasta Fagioli image

Mama has made this recipe for years using no units of measure. Since she is 91 I sat her down and we came up with this recipe that is very close to her no measure version. It's the best!!!!!

Provided by granny franny 2

Categories     Beans

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion, finely diced
4 slices bacon, diced
1 (16 ounce) can cannellini beans
1 (16 ounce) can whole tomatoes with juice, crushed
1 cup parmesan cheese
16 ounces chicken stock
1 tablespoon fresh parsley, chopped
2 cloves garlic, crushed
salt
crushed red pepper flakes
1 cup ditallini cooked pasta

Steps:

  • Cook bacon until brown and crisp.
  • Remove bacon from pan.
  • Saute oil, onion and garlic until browned.
  • Add chicken stock and tomatoes and bring to a boil.
  • Lower heat to simmer.
  • While simmering, add beans and spices.
  • Simmer another 3-4 minutes.
  • Add cooked pasta, cheese and bacon.
  • Serve with more cheese prinkled on top.
  • Wonderful served with Beer Bread#73440.
  • Started both the pasta fagioli and bread at 4 o'clock and had dinner by 6.

MAMA'S PASTA FAGIOLI



Mama's Pasta Fagioli image

Mama's Pasta Fagioli

Provided by Smart Lifestyling

Time 20m

Yield 4

Number Of Ingredients 12

3-4 Sprigs of Thyme
Large Sprig of Rosemary
1 Bay Leaf
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Butter
1 Large Onion
3-4 ounces Pancetta
2 teaspoons Garlic
6 cups Chicken Broth
3 cups White Beans
3/4 cups Ditalini Pasta
Locatelli Cheese

Steps:

  • Wrap Thyme, Rosemary and broken Bay Leaf in cheesecloth - secure with twine
  • In a Large heavy saucepan - heat olive oil and butter (do not brown butter)
  • Add onion and pancetta - medium heat for 5 min
  • Add garlic - stir occasionally until onions are tender and translucent (about 3 min)
  • Add chicken broth, beans and sachet of herbs and bring to a boil
  • Decrease heat to medium and simmer for 15-20 minutes
  • Discard Sachet of Herbs
  • Remove 1 C of soup and beans (mostly beans but some soup) and puree until smooth
  • Put aside puree and add pasta to saucepan - increase heat to high medium for 8 minutes ( until pasta is tender yet firm)
  • Add puree to soup - stir and taste.

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