Low Fat Pasta E Fagioli Recipes
LOW-FAT PASTA E FAGIOLI (ITALIAN PASTA & BEAN SOUP)
A delicious, hearty, easy and healthy soup from the terrific cookbook, "Saved By Soup: More Than 100 Delicious Low-Fat Soups To Eat And Enjoy Every Day" by Judith Barrett.
Provided by blucoat
Categories Beans
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine onion, carrots, celery, fennel, and garlic in a food processor and process until vegetables are finely chopped, about 15 seconds (or finely chop by hand).
- Heat oil in a heavy 4-quart saucepan over medium-high heat.
- Add chopped vegetables and cook, stirring, until they begin to soften, 2-3 minutes, Stir in tomatoes and stock and bring to a boil.
- Cover, reduce heat to medium-low, and simmer for 20 to 30 minutes.
- Add beans and pasta and cook, stirring frequently, until pasta is tender but firm (al dente), about 10 minutes.
- Season with salt and pepper to taste. Stir in basil and parsley. Garnish each serving with some cheese, if desired.
LOW-FAT LOW CAL CROCK POT PASTA FAGIOLI
I developed this to have a nice tasting, but fairly low fat/calorie pasta dinner. Not necessarily traditional, but very tasty. Use enough broth to make it as thick or thin as you like it.
Provided by CookbookCarrie
Categories Stew
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans overnight.
- In the morning (or do this step the night before) brown the turkey sausage and the diced onion.
- Drain and rinse and put in the crock pot.
- Add the broth, beans, carrot, herbs, salt& pepper and crushed tomatoes.
- Cook on low for 9 hours.
- Half hour before you think it is done, bring a pot of water to boil and cook the pasta to al dente.
- Drain and rinse to cut down on the starch in your soup.
- Stir the tomato paste into the crock pot and then fold in the pasta.
- Cook for another 1/2 hour.
- Serve in nice bowls with a topping of freshly grated Parmesan and maybe a sprig of basil.
- ENJOY!
PASTA E FAGIOLI RECIPE BY TASTY
Here's what you need: garlic, rosemary, olive oil, shallot, carrot, tomato sauce, beans, vegetable stock, short pasta
Provided by Francesca Tieghi
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Sauté whole garlic, fresh rosemary shallot and carrot in some olive oil until soft.
- Then add tomato sauce, mix and add half of the cooked beans. Now add vegetable stock and bring to a boil.
- Add your pasta and make sure it's submerged. Add more if it absorbs too much. Cook for 10-12 minutes (check the package). When the pasta is al dente. turn the heat on high so some of the water evaporates (it should not be too much like a soup, but it should be creamy).
- At this point add the blended beans and mix to combine. Remove whole garlic and rosemary. Season to taste with salt and pepper.
- Serve.
Nutrition Facts : Calories 1223 calories, Carbohydrate 124 grams, Fat 69 grams, Fiber 6 grams, Protein 13 grams, Sugar 20 grams
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