Red Bean And Pasta Soup Recipes

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.

Steps:

• Heat the oil in a large heavy pot over medium heat. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. Reduce the heat to medium-low and simmer, uncovered, until the mixture is smooth and creamy, 1 1/2 to 2 hours.
• Just before serving, add the sherry, green onions, parsley, and hot sauce. Remove the bay leaves.
• Serve hot in soup bowls.

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.

Steps:

• In a large pot over medium heat, combine the oil and the onion. Saute for 5 minutes, or until onion is tender. Add the paprika, ketchup, water, soup mix, salt and pepper and stir well. Cut the linguica and chourico into 3 inch pieces and add to the soup.
• In a food processor or blender, puree the beans in small batches and add to the pot. Reduce heat to low and simmer for 2 to 3 hours. Add the potatoes and simmer for another hour. Break the spaghetti into 3 to 4 inch pieces, add to the pot and simmer for another 15 minutes, or until spaghetti is tender.

Steps:

• Bring undrained tomatoes, undrained kidney beans, water, parsley and seasonings to a boil in large saucepan over medium heat.
• Add pasta, stir, turn off heat, and cover.
• Stir frequently until pasta is tender.
• Sprinkle with shredded cheddar cheese if desired.

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.

Steps:

• In a large stock pot, over medium heat, heat olive oil and butter. Add Ham and begin the rendering. Add onion, garlic, red pepper flakes and rosemary. Cook 2 minutes Add tomatoes and cook an additional 2 minutes Add beans, bay leaves and 2 quarts water. Cover and bring to a boil, reduce heat and simmer 2 to 3 hours or until the beans are tender. Liquid should be reduced considerably. Remove ham and parmesan rind about half way through cooking. Remove bay leaves and then add Chicken broth and spinach, salt and pepper to taste then return to a boil. Uncovered add pasta and cook until aldente.
• Serve topped with shaved parmesan on each bowl. Great served with a nice crusty bread!

Steps:

• In a large soup pot heat olive oil over medium heat and then stir in onion and garlic for 5 minutes.
• Stir in next 5 ingredients (oregano - soy sauce) and bring to a simmer and then add the beans, parsley and broth. Bring to a boil and then reduce heat to low and cook for 90 minutes.
• Remove bay leaves. Puree some of the beans using an immersion blender and then add the pasta. Bring soup back to a boil and cook for another minute.

Steps:

• In a large saucepan set over medium heat, heat a drizzle of oil and saute the sausage, breaking it up with a spoon, until it's no longer pink.
• Add the onion and garlic and cook for 2 to 3 minutes, until soft.
• Add the water, pasta, tomato sauce, stock, oregano, and salt and pepper.
• Bring to a boil, reduce the heat, and simmer for about 15 minutes, until the pasta is tender.
• Add the spinach and beans and cook the soup for another 3 to 5 minutes.
• If it seems too thick, thin it with a little extra stock, tomato juice, or water.
• Ladle into bowls and top each serving with Parmesan while it's still hot.

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.

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.

Steps:

• In 4 quart stock pot, cook sausage until lightly browned. Add onion powder, garlic, and onion, and cook until tender.
• Stir in minestrone soup, water, great northern beans (undrained), kidney beans (undrained), thyme, basil and pepper.
• Bring to a boil and then reduce to low, cover, and simmer for 15 minutes.
• Stir in pasta and cook another 15 minutes and then serve.

Steps:

• Peel the onions and garlic and place in cheesecloth, tie the cheesecloth into a bundle for easy removal later.
• In a large pot, add all of the ingredients except for the pasta. Cook on medium heat just until the potatoes are slightly cooked.
• Add the pasta and cook until pasta is al dente and potatoes are tender. Adjust salt and pepper to taste.
• Remove the onion and garlic and serve.