HEALTHY PASTA E FAGIOLI
The protein in ham and beans makes pasta e fagioli the basis for a balanced meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Bring a large stockpot of water to a boil, and cook pasta until al dente, about 8 minutes. Heat a low-sided 6-quart saucepan over medium-high heat, and coat with olive-oil cooking spray. Add ham, and saute until beginning to brown, 1 to 2 minutes. Add garlic and leeks; reduce heat to medium low. Saute until leeks have softened, about 5 minutes. Add beans; stir until well combined and beans are warm.
- Remove 1 cup bean mixture; place in the bowl of a food processor with 1 can chicken stock. Puree until smooth; return to saucepan. Add remaining chicken stock, scallions, and pepper. When very hot, after 2 to 3 minutes, stir in reserved pasta; cook until heated through. Garnish with chives and Parmesan, if desired; serve.
Nutrition Facts : Calories 377 g, Cholesterol 24 g, Fat 7 g, Fiber 7 g, Protein 23 g, Sodium 697 g
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
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
PASTA E FAGIOLI
Rustle up a hearty, healthy soup for a satisfying lunch or supper. Packed with cannellini beans, carrots, cavolo nero and pasta, this Italian classic is filling and comforting
Provided by Katie Hiscock
Time 50m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over a medium heat and fry the onion, celery and carrots for 10 mins until lightly golden. Add the garlic, rosemary and bay and fry for a minute more.
- Add the stock and chopped tomatoes and bring to a simmer. Tip in the Napolina cannellini beans, bring back to a simmer and cook for 5 mins. Roughly mash with a potato masher to break up some of the beans (or pulse once with a hand blender) - this will thicken the soup slightly. Season well.
- Add the pasta and cavolo nero, then simmer for 4-6 mins more until the pasta and greens are tender. Taste for seasoning, then remove and discard the rosemary sprigs and bay. Serve the soup in warmed bowls with a drizzle more olive oil and a grating of parmesan.
Nutrition Facts : Calories 310 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love