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
LEMON PASTA E FAGIOLI
This is a hearty, thick soup! You can even say Stoup! Meatless! Good for those trying to avoid meat! The lemon bring an other flavor to it! Using can beans makes this quicker then fresh but if you have the time go for the dried beans.
Provided by Rita1652
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large pot and saute onions, garlic, peppers, celery, and potato for 5 minutes.
- Add beans and tomatoes and cook for 15 minutes.
- Crush about a 1/4 cup of the beans to get it to a nice and thick consistencey.
- Add lemon juice, parsley, oregano, rosemary and pasta and cook unti pasta is done.
- Season with salt and pepper.
PASTA E FAGIOLI
If you love the Olive Garden restaraunt, this is a copycat recipe of their pasta fagiole soup. It is very close but not exact. I got this from topsecretrecipes.com. I'm sure you'll love it.
Provided by aimbrulee
Categories < 4 Hours
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, brown the beef, and then drain the fat.
- Add the onion, carrots, celery, and garlic, saute over med-low heat for about 10 minutes.
- Add the remaining ingredients except pasta, Simmer for an hour.
- About 50 minutes into the simmering, cook the pasta in a seperate pot until al dente, drain, and add to the soup.
- Simmer another 5 to 10 minutes. Serve with your favorite bread and salad and enjoy.
Nutrition Facts : Calories 397.5, Fat 9.9, SaturatedFat 3.6, Cholesterol 38.6, Sodium 1386.9, Carbohydrate 56, Fiber 10, Sugar 12.1, Protein 23
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