Best Healthy Pasta E Fagioli Recipes

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HEALTHY PASTA E FAGIOLI



Healthy Pasta E Fagioli image

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

8 ounces campanelle (ruffle-edged pasta) or orecchiette
1 thick slice baked ham (about 4 ounces), cut into 1-inch-long matchsticks
1 tablespoon minced garlic
2 large leeks, white and pale-green parts only, cleaned, split lengthwise, and thinly sliced crosswise
2 cans cannellini beans, rinsed and drained
2 cans (14.5 ounces each) low-sodium chicken stock, skimmed of fat
3 scallions, thinly sliced
1/4 teaspoon freshly ground pepper
2 tablespoons finely chopped chives
1 ounce freshly grated Parmesan cheese (optional)
Olive-oil, cooking spray

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



Pasta Fagioli image

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

1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
salt to taste
1 (14.5 ounce) can chicken broth
2 medium tomatoes, peeled and chopped
1 (8 ounce) can tomato sauce
½ cup uncooked spinach pasta
1 (15 ounce) can cannellini beans, with liquid

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



Pasta e fagioli image

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

2 tbsp extra virgin olive oil, plus extra for drizzling
1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, peeled and finely chopped
2 garlic cloves, crushed
2 rosemary sprigs
2 bay leaves
1¼ litres vegetable stock
400g can chopped tomatoes
2 x 400g cans Napolina cannellini beans, drained and rinsed
200g small pasta shapes (ditalini or cavatelli work well)
200g cavolo nero, stalks removed, roughly torn
grated parmesan or vegetarian alternative, to serve

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

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