Pasta Bean Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

BEAN & PASTA SOUP



Bean & Pasta Soup image

Hearty beef, pasta, and kidney bean soup with diced tomatoes and garlic. Serve with fresh Italian bread for an easy, delicious weeknight meal.

Provided by ALICKADOO

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 1h20m

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil
½ pound ground beef
1 large onion, chopped
1 clove garlic, minced
1 envelope dry vegetable soup mix
1 cup water
1 (28 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans, drained
¼ cup uncooked star-shaped pasta

Steps:

  • Heat oil in a large stockpot over medium-high heat. Crumble ground beef into pot and cook, stirring frequently, until well browned. Remove meat, leaving excess oil in pot.
  • Cook onion and garlic in oil over medium-high heat until translucent. Stir in tomatoes, kidney beans, vegetable soup mix, and water. Reduce heat, and simmer 40 minutes.
  • Add pasta stars, cover, and simmer 20 minutes more, or until pasta is tender. You may add more water at any time to adjust consistency.

Nutrition Facts : Calories 213 calories, Carbohydrate 23.3 g, Cholesterol 24.3 mg, Fat 7.3 g, Fiber 6.1 g, Protein 12.5 g, SaturatedFat 2.2 g, Sodium 459 mg, Sugar 4.7 g

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 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

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 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 BEAN SOUP



Pasta and Bean Soup image

The chef Tom Valenti channels his late grandmother in his cooking, utilizing her ''stove top approach to life'' by braising and stewing and slow cooking the kinds of food that snowstorms were made for. Her pasta and bean soup, a treat for carb-lovers with its addition of mashed potatoes to thicken the broth, was one of many old-country comfort foods that she fed Mr. Valenti during his childhood.

Provided by Alex Witchel

Categories     soups and stews, main course, side dish

Time 40m

Yield 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/4 pound prosciutto di Parma, in medium dice (double smoked bacon can be substituted)
1 small carrot in small dice
1 small Spanish onion in small dice
1 stalk celery, in small dice
2 cloves garlic, smashed and peeled
Coarse salt
Freshly ground black pepper
1 heaping tablespoon tomato paste
1 quart store-bought reduced-sodium vegetable broth or homemade vegetable stock
2 medium baking potatoes, peeled
1 1-pound 13-ounce can cannellini beans, rinsed and drained
1 cup ditalini pasta, cooked and drained
1 tablespoon chopped fresh rosemary
Pinch crushed red pepper
1/4 cup freshly grated Parmesan cheese, more for sprinkling
Extra virgin olive oil

Steps:

  • Heat olive oil in a large heavy-bottomed pot over medium heat. Add prosciutto and cook, stirring, until prosciutto begins to render its fat, about 4 minutes.
  • Add carrot, onion, celery and garlic. Season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes. Add tomato paste, stir to coat other ingredients, and cook for 2 minutes. Add broth, one quart water and potatoes. Raise heat to high and bring to a boil, then lower heat and simmer until potatoes are very soft, about 25 minutes. Transfer potatoes to a bowl and mash them.
  • Return potatoes to pot and stir them into soup. If not serving immediately, let cool, cover and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
  • Add beans and pasta. Cook over medium heat until beans are warmed through, about 5 minutes. Stir in rosemary, crushed red pepper and cheese. Taste and adjust seasoning with salt and pepper, if necessary.
  • To serve, ladle some soup into each of 8 bowls. Top with more cheese and a drizzle of extra virgin olive oil.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 655 milligrams, Sugar 2 grams, TransFat 0 grams

QUICK 'N EASY PASTA & BEAN SOUP



Quick 'N Easy Pasta & Bean Soup image

A great pick me up for the cold days of winter and so easy and quick to put together. The bacon gives an added taste dimension.

Provided by Marie

Categories     Low Cholesterol

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

3 slices bacon, diced
1/4 cup finely diced onion
1/2 cup chopped celery
3/4 cup chopped carrot
1 clove crushed garlic
1 (14 1/2 ounce) can diced tomatoes
6 cups chicken broth
1 can great northern bean, rinsed & drained
3/4 cup small shell pasta (like ditalini or shells)

Steps:

  • Cook bacon in saucepan until almost done.
  • Stir in onion, celery, carrots and garlic and cook until almost tender.
  • Stir in tomatoes and cook for approximately 10 minutes.
  • Stir in broth and beans and heat to boiling.
  • Stir in pasta and cook for approximately 8 to 10 minutes or til done.
  • If soup becomes too thick, add a little water.

PASTA-AND-FAVA-BEAN SOUP



Pasta-and-Fava-Bean Soup image

Our lightened-up version of the Italian classic pasta e fagioli is thin yet flavorful, thanks to the base of homemade vegetable stock and the addition of fresh fava beans and lima beans.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h40m

Yield Makes 2 quarts

Number Of Ingredients 18

3 tablespoons extra-virgin olive oil
2 leeks, white and light-green parts only, sliced 1/2 inch thick
2 carrots, sliced 1/2 inch thick
2 stalks celery, sliced 1/2 inch thick
4 sprigs thyme
2 sprigs basil
6 sprigs flat-leaf parsley
1 bay leaf
1/4 teaspoon black peppercorns
Kosher salt
2 pounds fresh fava beans (about 1 1/2 cups shelled)
1 1/2 cups frozen baby lima beans
1 can (14.5 ounces) diced tomatoes, drained
4 ounces thin spaghetti, broken into thirds
Kosher salt and freshly ground pepper
1/4 cup packed basil leaves, thinly sliced
Finely grated Parmiggiano-Reggiano, for serving
Extra-virgin olive oil, for drizzling

Steps:

  • Vegetable Stock:Heat oil in a large pot over medium. Add leeks, carrots, and celery; cook, stirring occasionally, until softened, about 10 minutes. Add 10 cups water, thyme, basil, parsley, bay leaf, and peppercorns. Bring to a boil, then reduce heat to a gentle simmer and cook, uncovered, 1 hour. Season with salt.
  • Strain stock through a fine sieve into a medium pot, pressing on solids to extract as much liquid as possible (you should have 7 cups); discard solids.
  • Soup:Prepare ice-water bath. Bring a large pot of salted water to a boil. Add fava beans and blanch 2 minutes. Transfer to ice-water bath; drain. Remove outer skin from fava beans.
  • Bring stock to a simmer over medium-high heat. Add lima beans, tomatoes, and pasta; cook, stirring occasionally, until beans are tender and pasta is al dente, about 10 minutes. Stir in fava beans; season with salt and pepper. Ladle soup into bowls; top with basil, cheese, and a drizzle of oil.

PASTA, SAUSAGE AND BEAN SOUP



Pasta, Sausage and Bean Soup image

A little grated Parmesan sprinkled on top is a nice addition.

Provided by Jean Jamieson

Categories     Soup/Stew     Bean     Pasta     Tomato     Sauté     Quick & Easy     Lunch     Sausage     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 14

2 tablespoons olive oil
1 pound Italian sausages, castings removed
1 1/2 cups chopped onions
1 1/2 cups diced carrots
1 celery stalk with leaves, chopped
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon dried crushed red pepper
1/4 teaspoon dried rubbed sage
5 cups canned chicken broth
1 14 1/2-to 16-ounce can diced tomatoes
1 15- to 16-ounce can kidney beans, drained
1 cup elbow macaroni

Steps:

  • Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.
  • Add macaroni to soup and simmer until tender, about 15 minutes. Season to taste with salt and pepper.

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.

More about "pasta bean soup recipes"

PASTA, BEAN & TOMATO SOUP - PLANT-BASED ON A BUDGET
2021-09-08 Instructions. Begin by adding the minced garlic and a splash of vegetable broth to a soup pot over medium-high heat. Once the garlic browns slightly, add in the tomatoes and 3 cups of vegetable broth and bring to a boil. Once the pot boils, add in the uncooked pasta, and spices (including bay leaf).
From plantbasedonabudget.com


WHITE BEAN SOUP WITH PASTA RECIPE | EATINGWELL
Step 1. Put a large saucepan of water on to boil. Advertisement. Step 2. Heat oil in a large pot over medium-high heat. Add mirepoix and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt, crushed red pepper and ground pepper and cook, stirring, until fragrant, about 1 minute.
From eatingwell.com


PASTA AND BEAN SOUP RECIPE | RECIPELAND
Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4 to 5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Sauté until tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat ...
From recipeland.com


PASTA BEAN SOUP - NOODLE SOUP RECIPES
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.
From worldrecipes.org


PASTA FAZOOL RECIPE - CLASSIC ITALIAN PASTA AND BEAN SOUP
2016-08-21 Add the water or the vegetable broth. Peel the potato and mash it together with the remaining ⅓ of the beans with a fork or any tool you like and add to the pot. Add the bay leaf, and bring the soup to a boil. Lower the heat, cover, and cook for …
From cookingtheglobe.com


PASTA & BEAN SOUP RECIPE | EATINGWELL
Stir in pasta, cover and cook over medium heat, stirring occasionally, until the pasta is just tender, 10 to 12 minutes. Step 3. Stir in spinach, cover and cook just until the spinach has thawed, 2 to 3 minutes. Ladle the soup into bowls and garnish each serving with a drizzle of oil, if desired, and a sprinkling of Parmesan. Step 4.
From eatingwell.com


PASTA AND BEAN SOUP (PASTA E FAGIOLI) RECIPE - BBC FOOD
Method. Heat 60ml/2¼fl oz of the oil in a heavy-based pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, or until softened.
From bbc.co.uk


THREE BEAN SOUP WITH VEGETABLES AND PASTA RECIPE
2022-03-14 This super delicious bean soup with vegetables and pasta is all three, and, it's low in fat while still providing so many healthy vegetables and some protein too. Perfect! No need to soak the beans, as this recipe uses canned black beans, garbanzo beans, and kidney beans. There is a good assortment of veggies and spices, and you could easily ...
From thespruceeats.com


PASTA E FAGIOLI RECIPE (ITALIAN PASTA & BEAN SOUP) - COOKIN CANUCK
2016-08-31 Heat oil over medium-high heat in a large soup pot and saute onion, garlic and spices until just tender about 4-5 minutes. Add tomato paste and stir well. Reduce heat to low and cook for 3-4 minutes, stirring occasionally. Add the water, chicken stock and beans to …
From cookincanuck.com


PASTA AND BEAN SOUP RECIPE | MYRECIPES
Ingredient Checklist. 2 cups ditalini or small pasta shells ; 2 tablespoons extra-virgin olive oil ; 1 medium onion, finely chopped ; 1 clove garlic, lightly crushed
From myrecipes.com


PASTA AND BEAN SOUP WHEN IN A HURRY - LIDIA
Directions. In a blender, purée 2 cans of the beans with 1 cup water. Set aside. In a large soup pot, heat the olive oil over medium heat. Add the garlic. Once the garlic is sizzling, sprinkle in the flour. Let the flour toast for a minute but not color; then add 3 quarts of water, the rosemary, salt, and red pepper flakes.
From lidiasitaly.com


BEAN SOUP WITH VEGETABLES - THERESCIPES.INFO
https://www.marthastewart.com › 868518 › vegetable-bean-soup. All information about healthy recipes and cooking tips
From therecipes.info


PASTA & BEAN SOUP - SOBEYS INC.
In a large saucepan, sauté bacon over medium heat. When fat starts to render, add carrots and celery and sauté, 5 to 7 min. Add garlic and cook until fragrant, about 1 to 2 min. longer. Stir in basil and oregano. Step 2. Cut stewed tomatoes into smaller pieces in can. Add tomatoes and their juices, beans and chicken stock to saucepan.
From sobeys.com


MEDITERRANEAN CHICKEN, BEAN & PASTA SOUP RECIPE - COOKIN CANUCK
2019-09-11 Bring to a boil, then lower heat to medium-low, partially cover, and simmer for 20 minutes. Uncover the soup, remove the bay leaves, add 2 cups chopped cooked chicken, 1 can (15 oz.) cannellini beans, and 1/2 cup ditalini pasta (small, short tubes). Increase the heat to medium-high and cook until the pasta is al dente, about 10 minutes.
From cookincanuck.com


SLOW COOKER PASTA AND BEAN SOUP - CULINARY HILL
2016-12-03 Instructions. Heat oil in a large sauce pan over medium heat. Add bacon, onion, celery, and carrot. Cook until vegetables have softened, about 5 to 7 minutes. Stir in garlic until fragrant, about 30 seconds. Stir in broth, beans, peas, and bay leaf. Cover and bring to a boil; pour into slow cooker. Cover and cook on HIGH 3 to 4 hours or LOW 7 ...
From culinaryhill.com


PASTA AND BEAN SOUP - ANTONIO CARLUCCIO FOUNDATION
Heat the olive oil in a saucepan, add the onion and fry until softened. Add the basil, rosemary, stock, chilli if using, tomato puree, beans and salt and pepper to taste. Bring to the boil, then add the pasta and cook for 7-8 minutes or until the pasta is al dente. Leave to stand for 30 minutes before serving to allow the flavours to mingle.
From antoniocarlucciofoundation.org


ITALIAN PASTA AND BEAN SOUP RECIPE | MYRECIPES
Ingredient Checklist. 1 tablespoon olive oil ; Cooking spray ; 1 cup chopped onion ; 1 cup sliced carrot ; ½ cup chopped green bell pepper ; 2 garlic cloves, crushed
From myrecipes.com


PASTA & BEAN SOUP – RECIPES – NAPOLINA
Crumble in the stock cube and season to taste. Simmer for 15 minutes over a low heat. Meanwhile, cook the pasta in a pan of salted water for 5 minutes only. Drain well. Add the pasta and beans and warm through for a further 5 minutes. Ladle the soup into bowls, sprinkle with the grated cheese and serve with some fresh bread.
From napolina.com


EASY VEGETARIAN BEAN SOUP WITH PASTA RECIPE - DELICIOUS LITTLE BITES
2020-02-06 Heat the olive oil in a stock pot over medium heat. Add the carrots, celery, shallot, and season with salt and pepper. Cook, stirring often, for about 5 minutes or until soft. Add the navy beans, chickpeas, 4 cups of the vegetable stock, tomato puree, and rosemary sprigs. Bring to a boil, then lower the heat, cover, and simmer for about an hour ...
From deliciouslittlebites.com


BEST ITALIAN BEAN SOUP WITH FRESH PASTA RECIPE - HOW TO MAKE …
01. In a large saucepan over medium, heat the oil until shimmering. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until translucent, about 4 minutes. Add the tomato paste and garlic. Cook, stirring often, until the tomato paste darkens slightly and begins to stick to the pan, about 3 minutes.
From 177milkstreet.com


PASTA AND BEAN SOUP RECIPE | PC.CA - PRESIDENT'S CHOICE
How to make. Step 1 In large saucepan, heat oil over medium-high heat; cook onion and celery for 8 minutes or until vegetables are soft. Stir in vegetable cocktail and 3 cups (750 mL) water. Bring to a boil. Stir in beans and pasta. Reduce heat to medium-high. Cook uncovered for 10 minutes or until pasta is tender. Step 2 Remove from heat.
From presidentschoice.ca


AUTHENTIC PASTA FAGIOLI RECIPE - STUDIO DELICIOUS
2022-05-10 4.Stir in the tomatoes, the beans and the Parmesan rind, let this simmer for a few minutes . 5. Next, add in the chicken broth and pasta and continue to cook until the pasta is al dente (still a bit firm when you bite into it) 6. Stir in some of the chopped fresh parsley . 7. Ladle into soup bowls, garnish with more Parmesan cheese, parsley and a drizzle of olive oil and …
From studiodelicious.com


PASTA & BEAN SOUP | FOODLAND
Step 1 In a large saucepan, sauté bacon over medium heat. When fat starts to render, add carrots and celery and sauté, 5 to 7 min. Add garlic and cook until fragrant, about 1 …
From foodland.ca


HOW TO MAKE CROATIAN PAšTA FAžOL (PASTA AND BEAN SOUP)
2021-10-25 Place some olive oil into a pot and fry the onion and pancetta on medium heat. As the onions start to change colour, add the strained beans along with the smoked bones and sausage. Fill with cold water and cook over medium heat for 30 minutes. Add the potatoes, carrots, garlic, parsley, tomato paste & paprika.
From chasingthedonkey.com


17 EASY PASTA SOUP RECIPES - INSANELY GOOD
2022-02-08 12. Sopa de Fideo (Mexican Noodle Soup) Mexican noodle soup combines angel hair pasta (or spaghetti), diced tomatoes, onions, garlic, vegetable stock, Mexican zucchini, and a lime for serving. It’s light, zesty, and fantastic. It’s not one of the more well-known pasta soup recipes out there, but it should be. 13.
From insanelygoodrecipes.com


BEAN PASTA SOUP RECIPES - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


PASTA ITALIAN BEAN SOUP - RECIPES | COOKS.COM
Brown ground beef with seasonings, ... and simmer until pasta is done. Add water as ... substitute any white bean, such as pinto or ... served with buttered Italian garlic bread. Ingredients: 9 (beef .. salt ...) 4. PASTA FAGIOLI (ITALIAN BEAN SOUP) In a large pot, saute ... lightly in olive oil. Add tomatoes, water and broth. Simmer for 1/2 hour.
From cooks.com


HEARTY PASTA AND BEAN SOUP RECIPE - CHATELAINE
Add 1 tbsp oil, then onion and pancetta. Cook until onion is soft, about 3 min. Add potatoes, broth, salt and rosemary. Bring to a boil. Reduce heat to medium-low and simmer, covered, until ...
From chatelaine.com


PASTA AND BEANS | PASTA E FAGIOLI RECIPE - RECIPES FROM ITALY
2020-10-16 Step 2) – Then, in a large soup pot, sauté over medium heat in 6 tablespoons of extra virgin olive oil, the garlic cloves (peeled and left whole), the rosemary sprig and the sage leaves. When the garlic is golden brown (2/3 minutes), remove it from the soup pot; remove the sage and rosemary too.TRICK: tilt the pot a bit so that the garlic and herbs are drowned in the oil.
From recipesfromitaly.com


ITALIAN BEAN AND PASTA SOUP | WILLIAMS SONOMA
2015-10-19 Drain. In a Dutch oven or saucepan over medium heat, warm the olive oil. Add the pancetta and sauté, stirring often, until softened, about 5 minutes. Add the onion, carrots, celery and garlic and sauté, stirring often, until softened, about 8 minutes. Add the water, beans, tomatoes and 2 tsp. salt and bring to a boil.
From williams-sonoma.com


PASTA & BEAN SOUP – RECIPES COLLECTION
2011-08-20 Return the soup to the saucepan and stir in the reserved 1 cup. The soup should be the consistency of heavy cream; thin with water if necessary. Bring the soup to a simmer, add the basil and cook for 5 min. Meanwhile, salt the boiling pasta water, stir in the pasta and cook until al dente, 3-4 min. For fresh pasta, or 8-10 min. For dried. Drain ...
From recipescollection.org


PASTA E FAGIOLI RECIPE (ITALIAN PASTA AND BEANS) - COOKIE AND KATE
2021-03-05 Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes. Raise the heat to medium …
From cookieandkate.com


ITALIAN PASTA, BEEF AND BEAN SOUP RECIPE - PILLSBURY.COM
2010-10-27 1. Brown ground beef in Dutch oven over medium-high heat until thoroughly cooked, stirring frequently. Drain. 2. Reduce heat to medium. Add carrots, onion, celery, garlic and salt; mix well. Cook 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally. 3. Add all remaining ingredients except macaroni; mix well.
From pillsbury.com


BORLOTTI BEAN AND PASTA SOUP - END OF THE FORK
2017-05-19 Add ¾ of the can of beans, reserving the rest of the beans and water for later. Heat the beans through and then mash them with a fork. Add 1 cup water, and a pinch of salt, then bring to a boil. Add the pasta and boil till it is cooked (see cooking time on the pasta packet).
From endofthefork.com


INSTANT POT PASTA E FAGIOLI (PASTA & BEAN SOUP)
2022-03-28 Press Cancel to stop the Saute process. Step 3. Add the pasta, chopped kale, roasted red peppers and most of the beans. Reserve about 1/3 of the beans for later. Step 4. Add the stock and canned tomatoes, stir through. Finally, add the 3 cups of water and stir well, scraping the bottom of the pot. Step 5.
From instantpoteats.com


PASTA AND BEAN SOUP - COOK IN VENICE
2019-09-10 Simmer the beans in plenty of lightly salted water, until soft. Chop the onion, celery, carrot, garlic, rosemary, parsley. In another pan fry in some olive oil the chopped onion, celery, garlic, rosemary and parsley- fry until soft. Add the fried …
From cookinvenice.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #healthy     #side-dishes     #soups-stews     #beans     #vegetables     #easy     #beginner-cook     #kid-friendly     #low-fat     #vegetarian     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #inexpensive     #chick-peas-garbanzos     #mushrooms     #toddler-friendly     #low-in-something     #tomatoes     #3-steps-or-less

Related Search