ITALIAN PASTA AND BEAN SOUP
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
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
ITALIAN BEAN AND PASTA SOUP
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
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.
PASTA AND BEANS: PASTA E FAGIOLI
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
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 VEGETABLE SOUP
Warm up your week with this good-for-you vegetable soup that's easy to freeze ahead
Provided by Good Food team
Categories Dinner, Soup
Time 1h10m
Number Of Ingredients 15
Steps:
- Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
- Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.
Nutrition Facts : Calories 215 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.06 milligram of sodium
ITALIAN PASTA AND BEANS
This is an easy italian soup with pasta and beans. I make this when I only have a little time to get dinner together. It goes well with a green salad and fresh italian bread.
Provided by Chef53Kathy
Categories Beans
Time 45m
Yield 6 1 cup, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta per package directions and drain off half of the water. Saute onion and garlic in the oil. Add the parsley, salt, pepper, tomato sauce and bouillon cube and simmer for 5 minutes. Add the sauce and the beans to the pasta and water and simmer for another 5 minutes. Add the cheese and serve.
Nutrition Facts : Calories 494.8, Fat 18.7, SaturatedFat 4.6, Cholesterol 14.8, Sodium 1209.5, Carbohydrate 63.4, Fiber 8.6, Sugar 4.1, Protein 19.4
PASTA AND GARBANZO BEAN SOUP
Provided by Dede Spaith
Categories Soup/Stew Pasta Tomato Sauté Quick & Easy High Fiber Chickpea Bon Appétit California
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 4 minutes. Add garlic, rosemary and sage and continue cooking 1 minute. Mix in tomatoes and cook until slightly thickened, stirring occasionally, about 10 minutes. Add broth and garbanzo beans and simmer 5 minutes. Puree soup in blender or processor. Return soup to saucepan and bring to boil. Stir in orzo and cook until orzo is just tender but still firm to bite. Season soup to taste with salt and pepper. Ladle soup into bowls. Garnish with parsley and serve, passing Parmesan cheese separately.
VENETIAN-STYLE BEAN AND PASTA SOUP
Categories Soup/Stew Blender Bean Cheese Dairy Herb Onion Pasta Vegetable Vegetarian Dinner Lunch Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Bring beans and water (10 cups) to a boil in a 4- to 5-quart heavy pot and boil 2 minutes. Remove from heat and let stand, covered, 1 hour. (Do not drain beans or discard soaking liquid.)
- Heat 1/4 cup oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté onions with 1/2 teaspoon salt, stirring occasionally, until beginning to brown, 7 to 8 minutes. Add carrots, celery, garlic, parsley, rosemary, and pepper and sauté, stirring occasionally, 5 minutes.
- Add beans with soaking liquid and Parmigiano-Reggiano rind (if using) and simmer, covered, stirring occasionally, until beans are very tender, 1 1/2 to 2 1/2 hours (depending on age of beans), adding more water if necessary to keep beans covered and stirring more frequently toward end of cooking. Remove from heat and stir in 1/4 cup oil and remaining 1 1/4 teaspoons salt. Cool, uncovered, 20 minutes.
- Discard rind and coarsely purée soup in batches in a blender (use caution when blending hot liquids), transferring as puréed to a large bowl.
- Return soup to pot and reheat over moderately low heat, stirring frequently and thinning soup as desired with additional water. Season with salt and pepper.
- While soup is reheating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander and transfer to a large bowl. Toss with remaining 2 tablespoons oil and pepper to taste.
- To serve, ladle soup into bowls and top with spoonfuls of pasta, then drizzle with oil.
PASTA BEAN SOUP
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
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 :
BEAN AND PASTA SOUP
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
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
PASTA BEAN SOUP
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
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
ITALIAN WHITE BEAN AND PANCETTA SOUP
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
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
ITALIAN BEAN SOUP
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
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 BEAN SOUP WITH PASTA
This hearty soup is made in the style of the Italian "pasta e fagioli"-a lusty main dish with beans, ham, sausage, veggetables, and pasta. For an Italian finishing touch, grind white pepper to taste and stir a spoonful of olive oil into each bowlful. Serve with cheese, if you wish. I found this on My Great recipes cards. I have not tried this recipe, but I'm posting it for a request.
Provided by internetnut
Categories < 4 Hours
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place beans in a bowl; add 2 cups of the water, let stand overnight (or, bring to boiling in a medium saucepan, boil briskly 2 minutes., remove from heat, let stand, covered, 1 hour).
- In a 5-6-quart kettle heat oil. Cook carrot, celery, and onion until onion is soft. Mix in garlic, parsley, and pepperoni. Add ham hock, tomatoes, (coarsely chopped, with liquid), basil, bay leaf, beans and liquid and remaining cups water.
- Bring to boiling. Cover, reduce heat. Simmer until beans are tender and ham separates from bone, about 2 hours. Remove ham hock; discard bones, fat, skin and bay leaf. Return ham in chunks. Skim, discard fat.
- Remove 1 cup of the beans. Press through food mill (or puree in blender with a little soup liquid). To soup add pasta shells. Bring to boiling. Cook, uncovered, stirring, until pasta is tender, 12-15 minutes.
- Season to taste with salt.
Nutrition Facts : Calories 226.4, Fat 13.2, SaturatedFat 3.5, Cholesterol 19.6, Sodium 335.5, Carbohydrate 18.9, Fiber 4.2, Sugar 3.9, Protein 8.9
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