Frugal Gourmets Pasta E Fagioli Recipes

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PASTA E FAGIOLI



Pasta e Fagioli image

An easy Pasta e Fagioli recipe that can be prepared in 45 minutes or less.

Categories     Soup/Stew     Bean     Pasta     Tomato     Quick & Easy     Fall     Gourmet

Yield Makes about 3 cups, serving 2 as a main course

Number Of Ingredients 11

2 slices of bacon, chopped
1 small onion, chopped fine
1 garlic clove, minced
1 small rib of celery, chopped fine
1 carrot, sliced thin
1 1/2 cups chicken broth
a 16-ounce can white beans, rinsed well and drained
a 16-ounce can tomatoes, drained and chopped
1/3 cup tubetti or other small tubular pasta
2 tablespoons minced fresh parsley leaves
freshly grated Parmesan as an accompaniment

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.

PASTA E FAGIOLI



Pasta E Fagioli image

If you love the Olive Garden restaraunt, this is a copycat recipe of their pasta fagiole soup. It is very close but not exact. I got this from topsecretrecipes.com. I'm sure you'll love it.

Provided by aimbrulee

Categories     < 4 Hours

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb ground beef
1 cup onion (diced)
1 cup carrot (julienned)
1 cup celery (minced)
2 garlic cloves (minced)
2 (14 1/2 ounce) cans canned diced tomatoes
15 ounces kidney beans (canned with liquid)
15 ounces great northern beans (canned with liquid)
1 (15 ounce) can tomato sauce
24 ounces v- 8 vegetable juice
1 tablespoon vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 lb ditali pasta

Steps:

  • In a large pot, brown the beef, and then drain the fat.
  • Add the onion, carrots, celery, and garlic, saute over med-low heat for about 10 minutes.
  • Add the remaining ingredients except pasta, Simmer for an hour.
  • About 50 minutes into the simmering, cook the pasta in a seperate pot until al dente, drain, and add to the soup.
  • Simmer another 5 to 10 minutes. Serve with your favorite bread and salad and enjoy.

Nutrition Facts : Calories 397.5, Fat 9.9, SaturatedFat 3.6, Cholesterol 38.6, Sodium 1386.9, Carbohydrate 56, Fiber 10, Sugar 12.1, Protein 23

BAKED PASTA E FAGIOLI



Baked Pasta E Fagioli image

Got this from my friend Gina at work, from a 2/2007 Good Housekeeping magazine. She has a reputation for being a terrible housekeeper but she made this and brought it in for us for lunch and we were all pleased:D Great one dish meal for vegetarians or people not obsessed with meat. Use tomatoes in puree, pre-chopped if possible. I recommend using 1 can navy and 1 can garbanzos or small white beans. Serve with hot sauce on the side.

Provided by Kumquat the Cats fr

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces penne (small) or 8 ounces elbow macaroni (about 2 cups)
1 (28 ounce) can tomatoes in puree (whole or pre-chopped)
1 tablespoon olive oil
1 medium onion, chopped
1 celery, chopped
2 garlic cloves, crushed
2 (15 ounce) cans navy beans or 2 (15 ounce) cans white beans
1 cup vegetable broth
black pepper, ground
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1/2 cup romano cheese, freshly grated

Steps:

  • Preheat oven to 400. Heat large covered saucepot of water to boiling. Add pasta and cook 2 minutes less than label directions. Drain and reserve 1/4 cup cooking water. Return pasta to saucepot.
  • Meanwhile, drain tomatoes, reserving puree. Coarsely chop tomatoes. (Or use chopped tomatoes in puree).
  • In 4-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook 9-10 minutes or until tender, stirring occasionally. Add garlic and cook 1 minute.
  • Stir in tomatoes with puree, beans, broth and 1/4 teaspoon pepper. Heat to boiling over high heat. Reduce heat to medium and stir in spinach.
  • Add bean mixture, pasta cooking water and 1/4 cup Romano to pasta in saucepot and toss until well mixed. Transfer pasta mixture to 3-quart glass or ceramic baking dish. Sprinkle with remaining Romano and bake 15 minutes or until center is hot and top is golden.

Nutrition Facts : Calories 405.8, Fat 6.2, SaturatedFat 1.8, Cholesterol 7.4, Sodium 467.1, Carbohydrate 71.6, Fiber 21, Sugar 1.8, Protein 18.9

WEIGHT WATCHER'S PASTA E FAGIOLI



Weight Watcher's Pasta E Fagioli image

This is another favorite Weight Watcher's recipe I like to make. It is rich in fiber. It's a tasty meatless meal that cooks in no time, especially if you use leftover pasta. Sprinkle with Parmesan cheese and serve with a slice of bread and a salad. It has 3 points per serving.

Provided by CookingONTheSide

Categories     Clear Soup

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 (16 ounce) can crushed tomatoes (Italian-style or whole Italian-style tomatoes, finely chopped)
1 (19 ounce) can kidney beans (or cannellini beans)
1 cup frozen mixed vegetables
3 cups cooked pasta or 3/4 cup dry pasta
3 cups water

Steps:

  • Place all ingredients in a medium-sized saucepan.
  • Simmer for 10 minutes, if using cooked pasta, or until dry pasta is fully cooked.
  • Add enough water during cooking to just cover the pasta.

Nutrition Facts : Calories 308.2, Fat 2, SaturatedFat 0.3, Sodium 671.9, Carbohydrate 63.5, Fiber 14.7, Sugar 6.7, Protein 12.6

PASTA E FAGIOLI



Pasta e fagioli image

Make this vegan soup in the slow cooker for a super-easy, healthy supper. Packed with veg, pasta and beans, it's a satisfying soup for winter

Provided by Myles Williamson

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 9h20m

Number Of Ingredients 14

200g dried borlotti or cannellini beans , soaked for 6-8 hours
2 onions , cut into 1cm chunks
2 medium carrots , cut into 1cm chunks
3 celery stalks, cut into 1cm chunks
2 tbsp extra virgin olive oil , plus extra to serve (optional)
4 garlic cloves , crushed
1 litre fresh vegetable stock
400g can plum tomatoes
2 tbsp brown rice miso
6 rosemary sprigs
4 bay leaves
150g ditaloni rigati or other small pasta shapes
200g cavolo nero , stalks finely chopped and leaves torn
30g vegan parmesan , grated, to serve (optional)

Steps:

  • Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.
  • Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.
  • Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.

Nutrition Facts : Calories 225 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

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