Zuppa Di Fagioli Con La Pasta Italian Bean Soup With Pasta Recipes

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ZUPPA DI FAGIOLI

I like to welcome family home with steaming bowls of this hearty white bean soup. It features plenty of vegetables as well as tender Italian meatballs.-Mary Caron, Edenton, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (2-1/4 quarts).

Number Of Ingredients 17



Zuppa di Fagioli image

Steps:

  • In a large bowl, combine bread crumbs and cheese. Crumble sausage over mixture and mix well. Shape into 1/2-in. balls. , Place in a greased 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until juices run clear; drain and set aside., In a Dutch oven, saute the leeks, carrot and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, broths, tomatoes, spinach, basil, parsley, salt, pepper and reserved meatballs. Cover and cook until spinach is tender and meatballs are heated through.

Nutrition Facts : Calories 141 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 873mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 5g fiber), Protein 8g protein.

2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/4 pound bulk Italian sausage
1 cup sliced leeks (white portion only)
1 medium carrot, chopped
1 celery rib, chopped
1 tablespoon canola oil
1 garlic clove, minced
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes in sauce
1 package (6 ounces) fresh baby spinach
3 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

ZUPPA DI ORZO E FAGIOLI (BEAN AND BARLEY SOUP)

A hearty and filling Italian soup packed with vegetables, pancetta, cannellini beans, and pearl barley.

Provided by Erinn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 2h5m

Yield 4

Number Of Ingredients 12



Zuppa di Orzo e Fagioli (Bean and Barley Soup) image

Steps:

  • Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
  • Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
  • Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
  • Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 77.2 g, Cholesterol 5 mg, Fat 17.6 g, Fiber 19.4 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1739.1 mg, Sugar 3.3 g

½ pound pearl barley
2 tablespoons extra-virgin olive oil
2 ounces pancetta bacon, diced
¾ onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 (15 ounce) cans cannellini beans, drained and rinsed, divided
water to cover
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 sprig fresh rosemary
2 tablespoons extra-virgin olive oil, or as desired

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



Pasta Fagioli image

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

1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
salt to taste
1 (14.5 ounce) can chicken broth
2 medium tomatoes, peeled and chopped
1 (8 ounce) can tomato sauce
½ cup uncooked spinach pasta
1 (15 ounce) can cannellini beans, with liquid

ZUPPA DI FAGIOLI CON LA PASTA (ITALIAN BEAN SOUP WITH PASTA)

Make and share this Zuppa Di Fagioli Con La Pasta (Italian Bean Soup With Pasta) recipe from Food.com.

Provided by Linda R. 2

Categories     < 4 Hours

Time 3h45m

Yield 1 pot, 10-12 serving(s)

Number Of Ingredients 15



Zuppa Di Fagioli Con La Pasta (Italian Bean Soup With Pasta) image

Steps:

  • Sort and wash beans. Place in heavy stock pot and cover with water. Bring to a boil. Remove from heat and let stand, covered, for about an hour. Drain. Add ham hocks and water to cover. Cook until the beans are tender and meat is easy to remove from bones. (2 - 3 hours).
  • Drain, reserving 2 cups of liquid. Remove meat from ham bones and set meat aside.
  • Sauté onion, carrots, garlic, procuitto and mushrooms in olive oil until tender.
  • Add ham, beans, the 2 cups of reserved bean liquid and 6 cups of chicken stock. Cook several hours.
  • Prepare pasta according to package directions. Drain and rinse well. Add to soup. Heat through.
  • Serve with a sprinkle of Parmesan cheese.

Nutrition Facts : Calories 407.3, Fat 3.7, SaturatedFat 1, Cholesterol 10.2, Sodium 400.1, Carbohydrate 71, Fiber 11.5, Sugar 5.6, Protein 22.6

1 (16 ounce) bag dried great northern beans or 1 (16 ounce) bag navy beans
2 -3 smoked ham hocks or 2 -3 smoked pork shanks
1/4 lb procuitto ham (finely chopped)
6 cups chicken stock
olive oil
1 onion, chopped
3 carrots, diced
2 -3 garlic cloves, minced
1 -2 portabella mushroom, chopped
2 teaspoons thyme
1 teaspoon sage
2 teaspoons oregano
2 teaspoons basil
2 bay leaves
1 lb pasta (fusilli, gemelli, mini lasagna, rotelli)

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