PASTA E FAGIOLI SOUP WITH GROUND BEEF AND SPINACH
this is a delicious hearty soup that is best if prepared a day ahead to blend the flavors, you can use fresh plum tomatoes in place of canned, make certain to blanch then peel the tomatoes firsly. Use your own favorite pasta sauce for this, homemade or purchased, if you like more beans then add in more! This makes a lot of soup but you can reduce to half or freeze for another meal. It is important to simmer this soup over a low heat uncovered for a longer time so that the soup will reduce and thicken and the flavors blend together, the longer it is simmered the better it will be, this soup can also be made in a crockpot but you will need to brown the beef with veggies in a skillet firstly --- the spinach may be replaced with zucchini or use both --- you will love this soup!
Provided by Kittencalrecipezazz
Categories Beans
Time 2h25m
Yield 9 quarts (approx)
Number Of Ingredients 19
Steps:
- In a large pot (use a 10-quart pot for this) cook the ground beef with onion, garlic, celery, oregano and dried chili flakes until the beef is well browned; drain fat, then add in 1/2 cup Parmesan cheese along will all remaining ingredients except the shell pasta, spinach and the Tabasco; bring to a boil and simmer UNCOVERED overlow heat for about 1-1/2 hours (or more).
- Add in the spinach and shell pasta about the last 15 minutes of cooking and continue to simmer over low heat until the pasta is cooked.
- Season with salt and pepper and Tabasco (if using).
- Ladle into bowls and top with more Parmesan cheese.
Nutrition Facts : Calories 589, Fat 17.4, SaturatedFat 5.8, Cholesterol 71.2, Sodium 2026.7, Carbohydrate 70.2, Fiber 11.6, Sugar 23.2, Protein 40.1
PASTA E FAGIOLI
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
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
PASTA FAGIOLI SOUP
Make and share this Pasta Fagioli Soup recipe from Food.com.
Provided by bernrome
Categories Pasta Shells
Time 3h20m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In slow cooker, combine all ingredients except for pasta and cheese; mix well. Cover and cook on low for 3-4 hours.
- Stir in pasta. Cover and cook for 30 minutes longer or until pasta is tender. Don't overcook as pasta will disintegrate.
- Serve soup with cheese.
Nutrition Facts : Calories 200.2, Fat 5.1, SaturatedFat 0.6, Cholesterol 1.7, Sodium 1389.5, Carbohydrate 28.1, Fiber 7, Sugar 3.6, Protein 13.1
PASTA FAGIOLI
A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top.
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
- Add pasta and cook 10 minutes, until pasta is tender.
- Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 37.3 g, Cholesterol 2.3 mg, Fat 4.4 g, Fiber 7.9 g, Protein 11 g, SaturatedFat 0.6 g, Sodium 757.8 mg, Sugar 6.4 g
LOW-FAT PASTA E FAGIOLI
This classic Italian dish is brimming with low-fat, healthy ingredients.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- Place beans in a small stockpot, cover with cold water, and let soak overnight. Drain beans; set aside. Dry stockpot.
- Melt butter in stockpot over medium-low heat. Add celery, onion, and 1 1/4 teaspoons garlic; saute until translucent. Add beans, 1 tablespoon rosemary, stock, potato, tomatoes, pepper, and 3 1/2 cups water. Raise heat to high; bring soup to a boil. Reduce heat to medium low; simmer until beans are tender, about 1 1/4 hours. Fifteen minutes before soup is done, stir in salt.
- Meanwhile, bring a stock pot of cold, salted water to a boil over a high heat. Add pasta and cook until slightly underdone, 5 to 6 minutes; set aside. Pass soup through a food mill, holding back one-third of whole beans. Return soup and beans to the stockpot along with the pasta. Keep warm over low heat.
- Chop remaining 1/4 teaspoon garlic and tablespoon rosemary with basil, parsley, and sage until finely minced. Stir into soup, and divide among six soup bowls. Sprinkle each bowl with 1 tablespoon Parmesan; serve immediately.
Nutrition Facts : Calories 287 g, Cholesterol 10 g, Fat 5 g, Fiber 8 g, Protein 16 g, Sodium 611 g
PASTA E FAGIOLI
Steps:
- In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, pour off all but 1 tablespoon of the fat, and in the remaining fat cook the onion and the garlic, stirring, until the onion is softened. Add the celery, the carrot, and the broth and simmer the mixture, covered, for 5 minutes. In a bowl mash 1/3 cup of the beans, stir them into the bacon mixture with the remaining whole beans and the tomatoes, and simmer the mixture, covered, stirring occasionally, for 5 minutes. Stir in the tubetti, simmer the soup, covered, for 10 minutes, or until the pasta is al dente, and if desired thin the soup with water. Let the soup stand off the heat, covered, for 5 minutes, stir in the parsley, and serve the soup in bowls sprinkled with the Parmesan.
More about "mypastaefagiolisoup recipes"
PASTA E FAGIOLI (OLIVE GARDEN COPYCAT) - …
From natashaskitchen.com
5/5 (97)Total Time 50 minsCategory SoupCalories 205 per serving
- On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 minutes). As its cooking, be sure to break it apart into small pieces.
- In the same pot, add diced carrots, onion, celery and pressed garlic. Saute until the vegetables are softened (about 4 minutes).
- Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.
PASTA E FAGIOLI RECIPE - BON APPéTIT
From bonappetit.com
4.7/5 (127)Estimated Reading Time 7 minsServings 4-6
- If you haven’t soaked the beans, do a power soak: Place beans in a large pot, cover with water by 1", and bring to a boil over high heat. As soon as the water comes to a boil, remove pot from heat, stir in a palmful of salt, cover pot, and let beans sit 1 hour.
- Pulse carrots, leek, and garlic in a food processor until finely chopped. Heat ⅓ cup oil in a large pot or Dutch oven over medium. Add chopped vegetables, season generously with salt and pepper, and cook, stirring often, until vegetables start to sweat out some of their liquid, about 4 minutes. The goal at this stage is to slow cook the soffritto until the vegetables are very soft but have not taken on any color. Reduce heat to medium-low, cover pot, and cook, stirring every 5 minutes or so and reducing heat if mixture starts to brown, until vegetables are softened and juicy, about 15 minutes. Add ham hock and cook, uncovered, stirring and scraping bottom of pot every 5 minutes, until soffritto is starting to brown in places and has lost at least half of its volume, about 10 minutes more.
- Add beans and their soaking liquid, tomatoes, and kale; season with salt and pepper. Bring to a boil, then add Parmesan rinds (if using) and bay leaves. Reduce heat to medium-low and bring to a gentle simmer. Cook soup with lid askew, adding water (or stock, if you have it) as needed to keep beans submerged by 1", until beans are very tender, 1–3 hours, depending on size and age of beans. Fish out and discard Parmesan rinds. Remove ham hock and use a fork to pull meat off the bone. Return meat to soup; discard bone and any large pieces of fat.
- Cook pasta in a large pot of boiling well-salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain pasta and add to soup, then taste and season with more salt and pepper if needed. (Do not try to skip a step by cooking the pasta in the soup. The noodles will absorb all the available liquid and the liquid will be thick and gummy.)
PASTA E FAGIOLI SOUP RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 290 per servingTotal Time 40 mins
- Warm oil in a large saucepan over medium-high heat. Add onion, celery and carrots and cook, stirring often, until softened but not browned, 3 to 5 minutes. Add garlic and sauté 1 minute longer. Stir in beans, tomatoes, broth and thyme. Season with salt and pepper.
- Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add pasta and cook, stirring often, until the pasta is al dente, 10 to 12 minutes longer. Season again with salt and pepper. Thin with more broth if desired.
- Let cool, cover and refrigerate until ready to use. To pack, rewarm over medium-low heat, stirring often, and ladle into a thermos.
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