Best Low Fat Pasta E Fagioli Italian Pasta Bean Soup Recipes

Low-Fat Pasta e Fagioli image

Provided by Martha Stewart

Number Of Ingredients 16

8 ounces dried great northern beans (1 1/4 cups)
1 tablespoon unsalted butter
2 ribs celery, strings removed, cut into 1/4-inch dice
1 medium onion, peeled and cut into 1/4-inch dice
1 1/2 teaspoons finely chopped garlic (2 large cloves)
2 tablespoons finely chopped rosemary
4 ounces orechiette pasta
1 medium Yukon gold potato (about 6 ounces), peeled
2 whole canned tomatoes, seeded and roughly chopped
1/8 teaspoon freshly ground black pepper
1 teaspoon salt
3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/4 cup packed fresh basil leaves
1/4 cup fresh packed parsley leaves
5 large fresh sage leaves
6 tablespoons freshly grated Parmesan cheese

Steps:

Place beans in a small stockpot, cover with cold water, and let soak overnight. Drain beans; set aside. Dry stockpot.
Melt butter in stockpot over medium-low heat. Add celery, onion, and 1 1/4 teaspoons garlic; saute until translucent. Add beans, 1 tablespoon rosemary, stock, potato, tomatoes, pepper, and 3 1/2 cups water. Raise heat to high; bring soup to a boil. Reduce heat to medium low; simmer until beans are tender, about 1 1/4 hours. Fifteen minutes before soup is done, stir in salt.
Meanwhile, bring a stock pot of cold, salted water to a boil over a high heat. Add pasta and cook until slightly underdone, 5 to 6 minutes; set aside. Pass soup through a food mill, holding back one-third of whole beans. Return soup and beans to the stockpot along with the pasta. Keep warm over low heat.
Chop remaining 1/4 teaspoon garlic and tablespoon rosemary with basil, parsley, and sage until finely minced. Stir into soup, and divide among six soup bowls. Sprinkle each bowl with 1 tablespoon Parmesan; serve immediately.

Nutrition Facts : Calories 287 g, Cholesterol 10 g, Fat 5 g, Fiber 8 g, Protein 16 g, Sodium 611 g

Low-Fat Pasta E Fagioli (Italian Pasta & Bean Soup) image

Provided by blucoat

Categories Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 medium onion, cut into 8 pieces
2 medium carrots, cut into 2-inch pieces
1 stalk celery, trimmed and cut into 1-inch pieces
1/4 lb fresh fennel, tall stalks and leaves discarded and bulb cut into cubes (about half a small bulb)
1 large garlic clove, peeled
2 cups canned chopped tomatoes, with their juices
2 teaspoons olive oil
4 cups chicken stock or 4 cups vegetable stock
1 cup cooked white beans (drained and rinsed) or 1 cup canned white beans, such as Great Northern, navy, or cannellini (drained and rinsed)
1/2 cup short tube-shaped pasta, such as ditalini or 1/2 cup tubetti
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons freshly grated parmigiano-reggiano cheese (optional)

Steps:

Combine onion, carrots, celery, fennel, and garlic in a food processor and process until vegetables are finely chopped, about 15 seconds (or finely chop by hand).
Heat oil in a heavy 4-quart saucepan over medium-high heat.
Add chopped vegetables and cook, stirring, until they begin to soften, 2-3 minutes, Stir in tomatoes and stock and bring to a boil.
Cover, reduce heat to medium-low, and simmer for 20 to 30 minutes.
Add beans and pasta and cook, stirring frequently, until pasta is tender but firm (al dente), about 10 minutes.
Season with salt and pepper to taste. Stir in basil and parsley. Garnish each serving with some cheese, if desired.