Mypastaefagiolisoup Recipes

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PASTA E FAGIOLI SOUP



Pasta e Fagioli Soup image

A classic Italian soup, Pasta e Fagioli is a satisfying dish that will warm your body and your soul! Pasta, beans, pancetta and veggies are embraced by a flavorful tomato broth, making this soup a meal in itself.

Provided by Olivia Mesquita

Categories     Soups and Stews

Time 1h35m

Number Of Ingredients 18

8 ounces about 1 1/4 cups dry cranberry beans (see notes)
2 bay leaves
About 4 cups chicken broth
1 tablespoon olive oil
4 ounces pancetta (diced)
1 medium onion (chopped)
1 leek (rinsed and chopped (white and light green parts only))
2 carrots (peeled and finely diced)
2 celery stalks (finely diced)
4 cloves garlic (minced)
A few sprigs of thyme (leaves only)
1 14oz can crushed tomatoes (preferably San Marzano)
1 tablespoon tomato paste
1 parmesan rind
Salt and freshly ground black pepper (to taste)
1 1/2 cups ditalini pasta
1 cup freshly grated parmesan cheese
1/4 cup basil leaves (thinly sliced)

Steps:

  • In a large heavy-bottomed pot or Dutch Oven, combine the beans, bay leaves and 2 quarts (8 cups) of water. Bring to a boil, over medium high heat, then lower the heat to a simmer and cook until the beans are tender, about 1 hour.
  • Using a colander set over a bowl, drain the beans, collecting the broth into the bowl. Add chicken stock to complete 6 cups of liquid. Reserve the broth and the beans.
  • Wipe down the pot and bring it back to the stove, over medium heat. Heat the olive oil and sauté the pancetta until golden brown. Remove and place in a paper towel-lined plate to soak up the excess grease. Reserve.
  • Add the onion, leek, carrot and celery, sautéing until softened, about 5 minutes. Then, stir in the minced garlic and cook for a minute or two, or until fragrant.
  • Stir in the thyme leaves and cook for about a minute.
  • Add the pancetta back into the pot. Then, add the crushed tomatoes, tomato paste, parmesan rind, reserved broth, salt and pepper.
  • Cover, lower the heat to medium-low and simmer for 10 to 15 minutes.
  • In the meantime, cook the pasta separately, according to package instructions.
  • Add reserved beans and cooked pasta to the soup.
  • Stir in the grated parmesan cheese. Taste for seasoning and adjust salt and pepper.
  • Stir in the sliced basil, reserving some for garnishing.
  • Garnish with basil and fresh thyme. Serve immediately.

Nutrition Facts : ServingSize 1 g, Calories 447 kcal, Carbohydrate 57 g, Protein 24 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 789 mg, Fiber 17 g, Sugar 3 g, UnsaturatedFat 7 g

PASTA FAGIOLI SOUP II



Pasta Fagioli Soup II image

A quick and easy Italian favorite. Garnish with grated Romano cheese.

Provided by ANGCHICK

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

Time 1h15m

Yield 8

Number Of Ingredients 14

1 (29 ounce) can diced tomatoes
2 (14 ounce) cans great Northern beans, undrained
1 (14 ounce) can chopped spinach, drained
2 (14.5 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
3 cups water
1 tablespoon minced garlic
8 slices crisp cooked bacon, crumbled
1 tablespoon dried parsley
1 teaspoon garlic powder
1 ½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon dried basil
½ pound seashell pasta

Steps:

  • In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper, and basil. Bring to a boil, and let simmer for 40 minutes, covered.
  • Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top, and serve.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 48.4 g, Fat 1.1 g, Fiber 7.9 g, Protein 13.5 g, SaturatedFat 0.3 g, Sodium 996.4 mg, Sugar 5.1 g

PASTA E FAGIOLI



Pasta e Fagioli image

Teeming with vegetables, legumes, and pasta, this hearty pasta e fagioli soup is perfect for chilly nights.

Provided by Jennifer Segal, adapted from Chef Joe Cicala's recipe in the

Categories     Soups

Time 45m

Yield 4

Number Of Ingredients 17

2 tablespoons extra virgin olive oil, plus more for serving
4 ounces pancetta, diced
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 medium ribs celery, finely diced
2 cloves garlic, minced
½ cup white wine
6 cups low sodium chicken broth
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 (14.5 ounce) cans cannellini beans or chickpeas (or combination), rinsed and drained
¼ cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
1 cup diced or chopped canned tomatoes, with their juices
2 bay leaves
1 tablespoon minced fresh rosemary
¾ cup dried pasta, such as elbow macaroni or ditalini (whole wheat is fine)
⅓ cup freshly grated Parmigiano-Reggiano, plus more for serving

Steps:

  • Heat the 2 tablespoons of olive oil in a large pot over medium-low heat. Add the pancetta and cook until the fat begins to render, about 5 minutes. Add the onion, carrot and celery and increase the heat to medium; cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn't stick to the bottom of the pan and burn.
  • Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, lentils, diced tomatoes, bay leaves and rosemary. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are just tender, 15-30 minutes, depending on the type of lentils you used.
  • Use a slotted spoon to transfer 1 cup of the bean mixture and a little liquid to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and set aside.
  • Add the dried pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, anywhere from 8-12 minutes depending on the type of pasta you used. The soup will thicken a bit by the time the pasta is cooked. Fish out and discard the bay leaves.
  • Stir the reserved puréed bean mixture into the soup. (If you're having a hard time getting the mixture out of the blender, remove as much as you can with a rubber spatula, then add some of the hot soup broth to it and swirl around to loosen it up; it should come right out.) Cook briefly, until the soup is heated through.
  • Remove the soup from heat and stir in the Parmigiano-Reggiano. If the soup seems too thick, gradually add 1-2 cups of water or more chicken broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Season to taste with salt and pepper. Ladle the soup into bowls. Drizzle each portion with a touch of extra-virgin olive oil and sprinkle with more cheese, if desired.
  • Note: This soup is best served immediately; as it sits, the pasta and beans soak up the broth. If the soup gets too thick, you can thin it with a bit of broth or water.
  • Freezer-Friendly Instructions: The soup can be frozen, without the pasta, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender. (The beans may have soaked up some of the broth while frozen, so add more broth to thin out the soup, if desired.)

Nutrition Facts : ServingSize About 2 cups, Calories 691, Fat 25g, Carbohydrate 81g, Protein 36g, SaturatedFat 8g, Sugar 7g, Fiber 17g, Sodium 1214mg, Cholesterol 26mg

PASTA E FAGIOLI



Pasta e Fagioli image

This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 45m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
2 stalks celery, finely chopped
2 medium carrots, finely chopped
1 medium onion, chopped
2 cloves garlic, minced
2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 teaspoon Italian seasoning, crushed
1 (14.5 ounce) can diced tomatoes, undrained
¾ cup short tube-shaped ditalini pasta, cooked and drained
1 (15 ounce) can white kidney beans (cannellini), undrained

Steps:

  • Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
  • Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
  • Add the pasta and beans and cook for 5 minutes.
  • Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 41.6 g, Cholesterol 2.5 mg, Fat 4.7 g, Fiber 7.5 g, Protein 8.9 g, SaturatedFat 0.6 g, Sodium 883 mg, Sugar 6.4 g

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