Pasta E Fagioli Melissassouthernstylekitchencom Recipes

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PASTA E FAGIOLI



Pasta e Fagioli image

This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 45m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
2 stalks celery, finely chopped
2 medium carrots, finely chopped
1 medium onion, chopped
2 cloves garlic, minced
2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 teaspoon Italian seasoning, crushed
1 (14.5 ounce) can diced tomatoes, undrained
¾ cup short tube-shaped ditalini pasta, cooked and drained
1 (15 ounce) can white kidney beans (cannellini), undrained

Steps:

  • Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
  • Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
  • Add the pasta and beans and cook for 5 minutes.
  • Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 41.6 g, Cholesterol 2.5 mg, Fat 4.7 g, Fiber 7.5 g, Protein 8.9 g, SaturatedFat 0.6 g, Sodium 883 mg, Sugar 6.4 g

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 E FAGIOLI (OLIVE GARDEN COPYCAT)



Pasta e Fagioli (Olive Garden Copycat) image

Try Pasta e Fagioli and you will be coming back for seconds. This Olive Garden copycat soup recipe is loaded with delicious veggies and protein, being a true comfort food.

Provided by Natalya Drozhzhin

Categories     Soup

Time 50m

Number Of Ingredients 16

1 lb lean ground beef
1 tbsp olive oil
2 medium carrots (diced into small cubes)
1 large onion (diced into small cubes)
1 stalk celery (diced into small cubes)
3 cloves garlic
15 oz canned diced tomatoes
15 oz tomato sauce
32 oz chicken broth
15 oz canned Great Northern beans (drained and rinsed)
15 oz canned Kidney beans (drained and rinsed)
1 cup ditalini pasta
1 tbsp Italian seasoning
1 tsp salt (adjust to taste)
1 tsp black pepper (adjust to taste)
2 tbsp fresh basil ((optional))

Steps:

  • On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 minutes). As its cooking, be sure to break it apart into small pieces.
  • Remove cooked beef from the pot. Drain of excess fat and set aside.
  • In the same pot, add diced carrots, onion, celery and pressed garlic. Saute until the vegetables are softened (about 4 minutes).
  • Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.
  • Add Great Northern and kidney beans to the mix. Pour chicken broth to the pot and let simmer for about 10 minutes.
  • Add pasta, Italian seasoning, salt and pepper and let it cook for another 10 minutes.
  • Serve right away with a sprinkle of basil or parmesan cheese.

Nutrition Facts : Calories 204.7 kcal, Carbohydrate 26.01 g, Protein 17.33 g, Fat 4.1 g, SaturatedFat 1.27 g, Cholesterol 23.44 mg, Sodium 487.45 mg, Fiber 6.81 g, Sugar 3.6 g, ServingSize 1 serving

PASTA E FAGIOLI



Pasta e Fagioli image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

1/2 yellow onion, finely chopped
1 rib celery with leaves, finely chopped
1 carrot, finely chopped
2 tablespoons extra-virgin olive oil, plus additional for drizzling
2 plum tomatoes, diced, juices reserved
1 bay leaf
1 sprig rosemary
4 cups reduced-sodium chicken broth
1 cup ditalini, elbows or tripolini pasta
One 15.5-ounce can cannellini beans or kidney beans, rinsed and drained
Kosher salt and freshly ground black pepper
Grated Parmigiano-Reggiano cheese, for sprinkling

Steps:

  • Combine the onion, celery, carrot and oil in a medium saucepan. Cook over medium-low heat for 5 minutes. Add the tomatoes with their juices, bay leaf, rosemary sprig and 3 cups of the broth. Bring to simmer and cook for 30 minutes. Discard the bay leaf and rosemary sprig. Add the remaining cup of broth and the pasta. Add the beans and simmer gently until the pasta is cooked through, about 12 minutes.
  • Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese.

PASTA E FAGIOLI



Pasta e Fagioli image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Number Of Ingredients 14

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 tablespoon dried basil
2 teaspoons dried oregano
Dash of red pepper flakes
1 1/2 cups chopped whole tomatoes, with juices
3 cups low-sodium chicken stock, or vegetable stock
1 can northern white beans, drained and rinsed
1 cup tiny pasta shells (ditalini)
2 tablespoons fresh chopped parsley
Freshly grated Parmesan and black pepper for garnish

Steps:

  • In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated Parmesan and ground black pepper.

PASTA FAZOOL (PASTA E FAGIOLI)



Pasta Fazool (Pasta e Fagioli) image

This classic Italian-American comfort food works with any kind of sausage, but I like the fennel and anise flavors of sweet Italian sausage with the beans--it's a hearty soup that's fast and easy to put together.

Provided by Chef John

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

Time 35m

Yield 2

Number Of Ingredients 13

1 tablespoon olive oil
12 ounces sweet bulk Italian sausage
1 stalk celery, diced
½ yellow onion, chopped
¾ cup dry elbow macaroni
¼ cup tomato paste
3 cups chicken broth, or more as needed, divided
Salt and freshly ground black pepper to taste
¼ teaspoon crushed red pepper flakes, or to taste
¼ teaspoon dried oregano
3 cups chopped Swiss chard
1 (15 ounce) can cannellini (white kidney) beans, drained
¼ cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste

Steps:

  • Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
  • Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
  • Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
  • Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.

Nutrition Facts : Calories 887.6 calories, Carbohydrate 77.3 g, Cholesterol 83.7 mg, Fat 43.8 g, Fiber 12.5 g, Protein 43.8 g, SaturatedFat 13.9 g, Sodium 4199.5 mg, Sugar 10 g

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

PASTA E FAGIOLI



Pasta e Fagioli image

Provided by Melissa

Categories     Main Course     Soup

Time 1h

Number Of Ingredients 21

3 Tbsp olive oil
1 lb mild Italian sausage
1 lb lean ground beef
4 large carrots (peeled and diced)
3 stalks celery (diced)
1 medium onion (diced)
3 cloves garlic (minced)
3 15 oz cans tomato sauce
3 cups vegetable broth
1 cup beef broth
1 15 oz can diced tomatoes
1 15 oz can dark kidney beans (drained and rinsed)
1 15 oz cannellini beans (drained and rinsed)
2 tsp balsamic or apple cider vinegar
2 medium bay leaves
1 Tbsp sugar (optional)
2 tsp dry Italian seasoning
1 tsp salt
1 tsp black pepper
2 cups cooked ditalini pasta
fresh parsley and grated Parmesan cheese for garnishing

Steps:

  • Heat olive oil over medium high in a 6 quart Dutch oven or large soup pot. Add Italian sausage and ground beef. Cook for 8-10 minutes or until no pink remains. Remove to a platter using a slotted spoon. Reserve 3 Tbsp drippings in pot.
  • To the drippings, add carrots, celery, onion and garlic. Let vegetables simmer over medium heat until tender and beginning to brown, about 5-7 minutes.
  • Add in tomato sauce, vegetable broth, beef broth, canned diced tomatoes, kidney beans, cannellini beans, Italian sausage, ground beef, vinegar, bay leaves, sugar, Italian seasoning, salt, and black pepper. Let the soup simmer uncovered for 15 minutes, stirring occasionally.
  • Remove bay leaves and add cooked ditalini pasta. Mix well and simmer on low for 10 minutes.
  • Serve garnished with parsley and fresh parmesan cheese.

Nutrition Facts : ServingSize 1 serving, Calories 344 kcal, Carbohydrate 21 g, Protein 15 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 55 mg, Sodium 985 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 11 g

PASTA E FAGIOLI



Pasta e Fagioli image

Provided by Moira Hodgson

Categories     dinner, pastas, soups and stews, main course

Time 1h

Yield 10 servings

Number Of Ingredients 14

1 pound borlotti beans
2 tablespoons olive oil
6 ounces prosciutto ends, diced
1 large onion, chopped
2 cloves garlic, minced (green part removed)
3 stalks celery, chopped
1 large carrot, chopped
1 10-ounce can plum tomatoes, with their juice, chopped
6 to 8 cups chicken or beef stock, preferably homemade
Coarse salt and freshly ground pepper to taste
1/2 pound penne rigate
Extra-virgin olive oil for garnishing the soup
1/2 pound chopped dandelion leaves or escarole
Freshly grated Parmesan cheese

Steps:

  • Soak the Borlotti beans in water to cover overnight.
  • Heat the olive oil and cook the prosciutto ends for five minutes. Add the onion, garlic, celery and carrot and cook for 10 minutes.
  • Add the tomatoes with their juice, the beans and the stock. Bring to boil. Turn down the heat and simmer for 25 minutes. Season to taste with salt and pepper and continue cooking until the beans are soft (about 20 more minutes).
  • In a food processor, puree half the beans with some of their cooking liquid and return puree to the saucepan. Check density of the soup and add stock if it is too thick.
  • Meanwhile, in a separate pan, cook the penne in boiling salted water until it is barely al dente. Drain it and add it to the soup. Correct the seasoning.
  • Serve the soup in individual heated bowls with a helping of extra-virgin olive oil swirled into each portion, along with a handful of chopped greens. Pass the Parmesan cheese separately.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 808 milligrams, Sugar 7 grams

PASTA E FAGIOLI RECIPE BY TASTY



Pasta E Fagioli Recipe by Tasty image

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

2 cloves garlic
1 sprig rosemary
1 tablespoon olive oil
1 shallot, minced
1 carrot, finely diced
5 tablespoons tomato sauce
1 can beans, cooked
2 cups vegetable stock, enough for the pasta to be slightly submerged
1 cup short pasta

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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From laurainthekitchen.com


PASTA FAGIOLI SOUP (PASTA AND BEANS) - SKINNYTASTE
2008-12-03 Blend the cup of beans with one can water in electric blender until almost smooth. Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
From skinnytaste.com


PASTA FAGIOLI - AMANDA'S COOKIN' - SOUP
2021-12-29 Over medium heat, brown the ground beef in a 5.5 quart dutch oven. About 7 minutes. As the beef finishes browning drain off the majority of the grease. Add the onion, carrots, and celery, stirring occasionally for about 10 minutes. Add the garlic and saute for 1-2 minutes.
From amandascookin.com


HOW TO MAKE THE PERFECT PASTA E FAGIOLI - RECIPE
2019-10-16 Put in a large pan with one each of the carrots and celery sticks, both snapped in half, and half the onion. Put the soaked borlotti beans in …
From theguardian.com


PASTA E FAGIOLI | TASTES BETTER THAN THE OLIVE GARDEN VERSION!
2020-09-25 Instructions. Place a Dutch oven or large soup pot over medium heat. Add sausage and cook, stirring occasionally, for 5-6 minutes. Leave sausage in pot, but drain excess fat. Add olive oil along with onion, carrots and celery; stir until well combined. Continue cooking, stirring occasionally, for 5-6 more minutes.
From spicedblog.com


BEST PASTA E FAGIOLI RECIPE - HOW TO MAKE PASTA E FAGIOLI
2022-05-06 Directions. Heat oil in large Dutch oven on medium. Add onion and cook, stirring occasionally, 5 minutes. Add carrots, celery, fennel, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, covered ...
From goodhousekeeping.com


ERROR - MASTERCOOK
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From mastercook.com


CHEF NICK STELLINO’S PASTA E FAGIOLI - ITALIAN SONS AND DAUGHTERS OF ...
2021-04-15 Increase heat to high, stir, and bring to a boil. After reaching a boil, reduce heat to medium-high, stir in the beans, and cook for 2 more minutes. Add the pasta. Cook for 10 more minutes, stirring gently every few minutes. Serve in a pasta bowl, topped with chopped parsley and, optionally, 1 teaspoon of extra virgin olive oil.
From orderisda.org


PASTA E FAGIOLI WITH PANCETTA - COOKING WITH NONNA
2020-04-22 Put a stock pot over a medium-high flame and heat the oil. Add the Pancetta and cook until crisp, about 5-7 minutes. Lower the flame to medium and add in the carrots, onions, celery, garlic, tomato paste and rosemary. Cook until the tomato paste is fully incorporated and the vegetables are softened, about 5 minutes.
From cookingwithnonna.com


PASTA E FAGIOLI - CHRISTINA COOKS
1½ cups cooked pasta, such as small shells, orzo, acine or elbows; 1 cup diced dark leafy greens, such as kale, collards, or broccoli rabe; 3-4 sprigs fresh basil, leaves removed, minced, for garnish; Step By Step Instructions: Place oil, garlic and onion in a soup pot over medium heat. When the onions begin to sizzle, add a pinch of salt and ...
From christinacooks.com


PASTA E FAGIOLI MAKES A QUICK HEALTHY DINNER - MIA'S CUCINA
2018-04-10 Instructions. In a large dutch oven or 6 quart pot, heat the olive oil over medium-low heat and add the onion with 1/4 teaspoons of salt. Saute the onion until it begins to soften and turn golden, about 8-9 minutes. Add the celery, carrots, tomato, garlic and remaining 1/2 teaspoon of …
From miascucina.com


PASTA E FAGIOLI - JILL'S TABLE
2. Add the tomatoes, stock and Parmesan rind to the pot. 3. Bring to a gentle simmer and cook for about 15-20 minutes or until the vegetables are tender. 4. Add the pasta and cook, stirring occasionally until al dente. Stir in the kale, beans, half of the basil and half of the parsley. Remove the Parmesan rind.
From jillstable.ca


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