Macaroni Bean Soup Recipes

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PASTA E FAGIOLI (ITALIAN PASTA AND BEANS)



Pasta e Fagioli (Italian Pasta and Beans) image

Pasta e fagioli means "pasta and beans" in Italian-this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It's vegan, too, as long as you don't top it with cheese. Recipe yields 6 bowls or 8 cups of soup.

Provided by Cookie and Kate

Categories     Stew

Time 1h

Number Of Ingredients 19

4 tablespoons extra-virgin olive oil, divided
1 medium-to-large yellow onion, finely chopped
2 carrots, scrubbed clean, finely chopped
2 ribs celery, finely chopped
3/4 teaspoon fine sea salt, divided
Freshly ground black pepper, to taste
4 cloves garlic, pressed or minced
1 can (15 ounces) crushed tomatoes*
4 cups vegetable broth
3 cups water
2 bay leaves
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes, omit if sensitive to spice
2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
1/4 cup finely chopped Italian parsley
1 tablespoon fresh lemon juice (about 1/2 medium lemon)
Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil

Steps:

  • In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, 1/2 teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
  • Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
  • Use a heat-safe measuring cup to transfer about 1 1/2 cups of the soup (avoiding the bay leaves) to a blender. Add about 3/4 cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
  • Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
  • Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining 1/4 teaspoon salt. Taste and season with more salt (I usually add another 1/4 teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
  • Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.

Nutrition Facts : ServingSize 1 bowl, Calories 319 calories, Sugar 7.4 g, Sodium 1376.1 mg, Fat 10.3 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 9.7 g, Protein 12.8 g, Cholesterol 0 mg

PASTA AND BEAN SOUP



Pasta and Bean Soup image

The chef Tom Valenti channels his late grandmother in his cooking, utilizing her ''stove top approach to life'' by braising and stewing and slow cooking the kinds of food that snowstorms were made for. Her pasta and bean soup, a treat for carb-lovers with its addition of mashed potatoes to thicken the broth, was one of many old-country comfort foods that she fed Mr. Valenti during his childhood.

Provided by Alex Witchel

Categories     soups and stews, main course, side dish

Time 40m

Yield 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/4 pound prosciutto di Parma, in medium dice (double smoked bacon can be substituted)
1 small carrot in small dice
1 small Spanish onion in small dice
1 stalk celery, in small dice
2 cloves garlic, smashed and peeled
Coarse salt
Freshly ground black pepper
1 heaping tablespoon tomato paste
1 quart store-bought reduced-sodium vegetable broth or homemade vegetable stock
2 medium baking potatoes, peeled
1 1-pound 13-ounce can cannellini beans, rinsed and drained
1 cup ditalini pasta, cooked and drained
1 tablespoon chopped fresh rosemary
Pinch crushed red pepper
1/4 cup freshly grated Parmesan cheese, more for sprinkling
Extra virgin olive oil

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.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 655 milligrams, Sugar 2 grams, TransFat 0 grams

MACARONI BEAN SOUP



Macaroni Bean Soup image

"This chunky soup makes a great meatless main dish," comments Sundra Haucks of Bogalusa, Louisiana. "Best of all, it's ready...set...serve in just 25 minutes." TIP: "We like a lot of macaroni, so I often use more."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 11

4 cups chicken broth
2 cups tomato juice
1 cup uncooked elbow macaroni
1 cup sliced fresh carrots
1 teaspoon minced garlic
2 medium yellow summer squash, sliced
1 can (16 ounces) kidney beans, rinsed and drained
1 teaspoon seasoned salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice

Steps:

  • In a large saucepan, bring the broth, tomato juice, macaroni, carrots and garlic to a boil. Reduce heat; cover and simmer for 5 minutes or until carrots are tender. , Stir in the squash, beans, seasoned salt and pepper; simmer for 10 minutes or until macaroni and vegetables are tender. Remove from the heat; stir in cheese and lemon juice.

Nutrition Facts : Calories 115 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 906mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.

PASTA AND BEANS | PASTA E FAGIOLI RECIPE



Pasta and Beans | Pasta e Fagioli Recipe image

Pasta and beans soup is a recipe that includes different variations and seasonings, based on regional origin. There are those who use ham, some lard and some still use rind (for the very famous variant of pasta and beans with pork rinds, Roman style). Among the aromatic herbs we have bay leaf, thyme, parsley, marjoram, rosemary. Speaking of tomatoes: you will find versions with tomato passata, tomato paste or with fresh tomatoes, such as the Neapolitan one. Finally, the beans: must be previously cooked. You can use canned beans, dried or fresh beans. Here is the most famous, easy-to-make pasta and beans recipe.

Provided by Recipes from Italy

Categories     soup recipes

Time 1h

Yield 6

Number Of Ingredients 14

200 g (7 oz) of ditalini pasta
700 g (25 oz) cooked beans
1 medium onion
2 cloves of garlic
1 medium carrot
1 medium celery stalk
150 g (3/4 cup) of tomato passata
6 sage leaves
1 sprig of rosemary
2 bay leaves
1 liter of vegetable stock
fine salt
ground black pepper
extra virgin olive oil

Steps:

  • Cook the beans. Dice carrot and celery, then chop the onion and set aside
  • In a large soup pot, sauté over medium heat in 6 tablespoons of the extra virgin olive oil, the garlic cloves, the sprig of rosemary and the sage leaves
  • When the garlic is golden (2/3 minutes), remove it from the soup pot; remove the sage and rosemary as well. Add the chopped onion, carrot and celery you set aside. Cook for about 5 minutes on medium heat, stirring often. Add the cooked beans, mix and let them flavor
  • Add the tomato passata and stir. Then Pour in the hot broth and add the bay leaves. Mix and cook over medium heat covered with a lid for about 20 minutes
  • Transfer 3 or 4 ladles of the soup (avoiding the bay leaves) to a blender. Blend until completely smooth. Pour the blended mixture in a bowl and set aside
  • Add pasta to the simmering soup. Continue cooking until the pasta is cooked al dente
  • Add the blended mixture, season with salt if necessary and mix. Serve pasta and beans with a sprinkling of freshly ground black pepper and a drizzle of extra virgin olive oil

Nutrition Facts : ServingSize 100g, Calories 115 cal

BEAN AND MACARONI SOUP



Bean and Macaroni Soup image

This cholesterol-free tasty dish is virtually fat free and is prepared with only 1 tbsp. of oil. You can eat the whole pot. I have a trick after reading the reviews about the pasta soaking up the liquid. Cook the pasta seperate and drain put in a bowl next to the soup for serving. Put 2 or three good size spoonfuls in bottom of bowl then ladle the soup over it. Thats how i do it with pasta and rice soups.

Provided by Dancer

Categories     Beans

Time 55m

Yield 16 serving(s)

Number Of Ingredients 14

2 (16 ounce) cans great northern beans
1 tablespoon olive oil
1/2 lb fresh mushrooms, sliced
1 cup onion, coarsely chopped
2 cups carrots, sliced
1 cup celery, coarsely chopped
1 clove garlic, minced
3 cups cut-up peeled fresh tomatoes or 1 1/2 lbs canned whole tomatoes, cut up
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried oregano
fresh ground black pepper
1 bay leaf, crumbled
4 cups cooked elbow macaroni

Steps:

  • Drain beans and reserve liquid, rinse beans.
  • Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.
  • Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
  • Cover and cook over medium heat 20 minutes.
  • Cook macaroni according to directions on package using unsalted water.
  • Drain when cooked.
  • Do not overcook.
  • Combine reserved bean liquid with water to make 4 cups.
  • Add liquid, beans, and cooked macaroni to vegetable mixture.
  • Bring to a boil; cover and simmer until soup is throughly heated.
  • Stir occasionally.

PASTA BEAN SOUP



Pasta Bean Soup image

My family loves this soup during our cold New England winters. It's very thick and hearty.-Beverly Ballaro, Lynnfield, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 13

1 large onion, chopped
1 large carrot, chopped
1 celery rib, chopped
2 tablespoons olive oil
3 garlic cloves, minced
4 cups vegetable or chicken broth
3/4 cup uncooked small pasta shells
2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
3 tablespoons grated Parmesan cheese

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.

Nutrition Facts :

PORTUGUESE MACARONI & BEAN SOUP



Portuguese Macaroni & Bean Soup image

Make and share this Portuguese Macaroni & Bean Soup recipe from Food.com.

Provided by Chef Gorete

Categories     Vegetable

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 potatoes, peeled and diced
14 cups cold water
1 (19 ounce) can kidney beans or 1 (19 ounce) can romano beans, rinsed
1 whole onion
3 whole garlic cloves
2 tablespoons olive oil
2 tablespoons ketchup
2 teaspoons paprika
1/2 teaspoon ground cumin
1 teaspoon salt (or to taste)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 dash ground cinnamon
1 1/2 cups dry macaroni noodles

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.

PASTA BEAN SOUP



Pasta Bean Soup image

A quick and easy soup for a snowy day. Most of the ingredients are in your pantry. Sprinkle each serving with Parmesan cheese and serve with a hearty bread.

Provided by RAGTIMEWALTZER

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 35m

Yield 12

Number Of Ingredients 12

1 ½ teaspoons extra-virgin olive oil
1 pound bulk sausage
2 teaspoons minced garlic
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (15.5 ounce) can navy beans, drained
3 ½ cups beef stock
3 ½ cups chicken stock
1 teaspoon dried basil
1 teaspoon dried oregano
1 pinch red pepper flakes, or more to taste
1 ½ cups frozen chopped spinach
1 cup ditalini pasta

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.

Nutrition Facts : Calories 220 calories, Carbohydrate 21.1 g, Cholesterol 21.9 mg, Fat 9.6 g, Fiber 3.6 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 926.1 mg, Sugar 3.2 g

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