ITALIAN PASTA AND BEANS (PASTA FAGGIOLI)
A totally vegetarian, healthy dish that is delicious and comforting. Loaded with fiber, low in fat and calories...healthy doesn't get much better than this! Serve with crusty Italian or French bread :)
Provided by Karen..
Categories Stew
Time 55m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta as box instructs, in boiling salted water.
- While pasta is cooking, heat oil in a large saucepan over medium heat until hot.
- Add onion, carrot and celery and cook for 15 minutes or until tender, stirring occasionally.
- Add garlic and cook one minute more.
- Add beans, tomatoes, salt, pepper, and water and heat to boiling over high heat.
- Reduce heat to low-med heat and simmer, uncovered for 20 minutes.
- Stir in drained pasta, cheese and parsley and cook until heated through.
PASTA E FAGIOLI (ITALIAN PASTA AND BEANS)
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
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
EASY CHEESY PASTA AND BEAN CASSEROLE
Steps:
- Gather the ingredients.
- Preheat oven to 375 degrees. Prepare pasta according to package directions. Drain and return to saucepan.
- Stir in diced tomatoes, kidney beans, and spaghetti sauce. Transfer to 2-quart baking dish and top with shredded mozzarella.
- Bake until cheese is melted and golden, about 40 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 316 kcal, Carbohydrate 37 g, Cholesterol 29 mg, Fiber 8 g, Protein 20 g, SaturatedFat 5 g, Sodium 493 mg, Sugar 4 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
ONE-POT ITALIAN BEAN AND SAUSAGE PASTA
Pasta lovers in search of a different twist on your favorite dish, look no further. This one-pot pairs campanelle pasta with spicy Italian sausage and creamy cannellini beans in a tomato sauce that's guaranteed to warm you up on a cold night.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat oil over medium heat. Add sausages; cook 4 to 6 minutes, turning occasionally, until sausages are browned on all sides. Add pasta, chicken broth, tomato paste and salt. Heat to boiling; cover, reduce heat and cook 9 to 11 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
- Remove skillet from heat. Remove sausages, cut into 1/2-inch slices, and return to skillet with crushed tomatoes and beans. Cook over medium heat 3 to 4 minutes, stirring occasionally, until hot. Stir in Parmesan cheese, and serve.
Nutrition Facts : Calories 740, Carbohydrate 78 g, Cholesterol 55 mg, Fat 1/2, Fiber 8 g, Protein 37 g, SaturatedFat 11 g, ServingSize 2 1/4 Cups, Sodium 1910 mg, Sugar 10 g, TransFat 0 g
ITALIAN PASTA AND BEAN CASSEROLE
I love to cook for my family and making this recipe is very simple and tasty. It make a large amount for a large family.-George Morants, Cromwell, Connecticut
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute first six ingredients, crumbling with a fork, until the meat is browned and done. Drain. Add tomatoes, tomato paste, salt, pepper and kidney beans; heat through. , Add pasta, Parmesan cheese and parsley; toss well. Spoon into a greased shallow 4-qt. baking dish; sprinkle with Fontina or mozzarella cheese. Bake, uncovered, at 375° for 30 minutes.
Nutrition Facts : Calories 579 calories, Fat 26g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 1417mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 5g fiber), Protein 36g protein.
ITALIAN THREE BEAN AND SAUSAGE CASSEROLE
Spicy pork sausage gives this hearty casserole a kick, making it the perfect, flavorful dish to bring to any potluck or large gathering.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In 10-inch skillet, cook sausage, bell pepper, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
- In ungreased 3-quart casserole, mix sausage mixture and remaining ingredients. Bake uncovered about 45 minutes, stirring once, until hot and bubbly. Garnish with additional basil.
Nutrition Facts : Calories 530, Carbohydrate 70 g, Cholesterol 30 mg, Fiber 17 g, Protein 30 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 11 g, TransFat 0 g
PASTA AND WHITE BEAN CASSEROLE
This recipe is from a favorite brand name recipes book, its pretty good. Of course I added mushrooms, but you dont have to.
Provided by punkyluv
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Spray 2 quart casserole with cooking spray.
- Cook onion and garlic in oil in large skillet over medium-high heat 3 to 4 minutes or until onion is tender.(if using mushrooms, add those to the oil).
- add beans, pasta, tomato sauce, italian seasoning, salt and pepper, mix well.
- Transfer to prepared casserole;sprinkle with cheese and parsley.
- bake 20 minutes or until cheese is melted.
Nutrition Facts : Calories 328, Fat 3.4, SaturatedFat 0.6, Sodium 403.9, Carbohydrate 58, Fiber 10.8, Sugar 3, Protein 17.9
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