Light Pasta E Fagioli Recipes
LIGHTENED-UP PASTA FAGIOLI SOUP
After trying pasta fagioli at a popular restaurant, I was determined to make it at home, only healthier. It turns out mine was a big hit! Loaded with veggies, it is such a simple way to boost nutrition and fiber at mealtime. -Cindie Kitchin, Grants Pass, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven coated with cooking spray, cook the turkey, onion, celery and carrots over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Add the water, beans, tomato sauce, tomatoes, parsley, bouillon, oregano, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the cabbage, green beans and macaroni; cover and simmer 8-10 minutes longer or until the vegetables and macaroni are tender.
Nutrition Facts : Calories 276 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 379mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
EASY PASTA FAGIOLI
Typical Italian hearty winter fare done easy! Serve in bowls with a grating of Romano or Parmesan cheese, crusty bread and salad.
Provided by Cindy
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
- Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
- Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 60.7 g, Cholesterol 2.4 mg, Fat 5.1 g, Fiber 9.4 g, Protein 13.4 g, SaturatedFat 0.6 g, Sodium 1881.5 mg, Sugar 11.4 g
LIGHT PASTA E FAGIOLI
This soup is light but still hardy and vegan to boot. Would be great served with a peppery salad and crusty bread to sop up the juices.
Provided by Elle_mnop
Categories Clear Soup
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium-high heat. Add fennel, onion and celery and saute until softened (7-9 minutes). Add garlic, oregano and pepper flakes and cook one minute more. Stir in tomatoes and beans and simmer for 10 minutes on medium-low heat.
- Add broth and cook for 20 minutes, stirring occasionally. Stir in pasta and cook for 10 minutes more, or until pasta is al dente.
- Season with salt and pepper to taste and turn off heat. Stir in parsley and serve.
Nutrition Facts : Calories 376.5, Fat 5.3, SaturatedFat 0.9, Cholesterol 2.4, Sodium 1139.2, Carbohydrate 71.3, Fiber 10.8, Sugar 9.2, Protein 15.6
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