Best Tuscan Pasta And Bean Soup Recipes

Tuscan Bean and Pasta Soup (Pasta e Fagioli) image

Provided by Marilena Leavitt

Categories Bean Soup

Time 50m

Yield 8

Number Of Ingredients 16

4 oz. pancetta, cut in small cubes
3 TBSP. olive oil
1 sm. onion, finely chopped
2 sm. carrots, peeled and chopped finely
1 sm. celery stalk, chopped finely
3 med. garlic cloves, minced
1 sprig fresh rosemary, minced
1 sm. pepperoncino, minced (or pinch of red pepper flakes), optional
16 oz. canned Italian plum tomatoes (San Marzano), (processed in food processor with their juices)
1 lb. cranberry (or pinto or cannellini or light red kidney) cooked beans (or 2 cans of beans, rinsed and drained)
3-4 cups homemade beef or chicken stock, hot
1 tsp. salt
--- freshly ground pepper, to taste
½ lb. ditalini pasta (or other small sized pasta)
1 TBSP. butter
5 TBSP. Parmigiano Reggiano cheese, grated

Steps:

Cut the pancetta into small cubes and cook it in the olive oil in a large pot until just beginning to brown. Add the onion, the carrot, and the celery. Cook for a few minutes and add the garlic and rosemary. Stir in the minced pepperoncino at this point, if you like some spice.
When the vegetables are soft and lightly browned, crush the tomatoes in a food processor and add them to the pot with their juices. Simmer for a few minutes and add the drained cooked beans. Allow to cook for 10 minutes, before adding the hot stock and the seasoning. When it comes to a boil, stir in the pasta.
Continue cooking, squashing some of the beans against the side of the pot (so that they help thicken it the stock), until the pasta is fully cooked. Just before turning the heat off, swirl in 1 TBSP. of butter and the grated cheese.
Let the soup sit for five minutes. Taste and adjust the seasoning. The more it sits, the past absorbs more liquid and the soup thickness. If necessary, stir in some hot water or stock to thin it out. Serve with a drizzle of your best olive oil.

Tuscan Bean and Pasta Soup image

Provided by janem123

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, chopped
1 garlic clove, minced
1 (28 ounce) can crushed tomatoes
2 (14 1/2 ounce) cans fat-free chicken broth
1 (15 ounce) can kidney beans, undrained
2 teaspoons dried basil
2 teaspoons dried parsley
2 tablespoons sugar
1/4 teaspoon pepper
1/3 cup water
1/2 cup dried small whole wheat pasta (shells or broken noodles)

Steps:

Heat oil in large saucepan over medium-high heat. Add onion and garlic and cook 2-3 minutes.
Stir in tomatoes, broth, beans, sugar, 1/3 cup water, and seasonings. Bring to boil.
Add pasta and reduce heat to low. Cook, stirring occasionally, for 12-15 minutes or until pasta is tender.

Nutrition Facts : Calories 300.8, Fat 8.5, SaturatedFat 1.2, Sodium 1421.4, Carbohydrate 48.6, Fiber 9.9, Sugar 9.3, Protein 12.2

TUSCAN PASTA AND BEAN SOUP image

Number Of Ingredients 9

2 Tbsp. olive oil
1 small onion, chopped (1 cup)
1 can (28 oz.) CONTADINA® Recipe Ready Crushed Tomatoes with Roasted Garlic
2 cans (14.5 oz. each) chicken broth
1 can (15 oz.) kidney or pinto beans, undrained
2 tsp. dried basil, crushed
2 Tbsp. chopped fresh parsley or 2 tsp. dried parsley, crushed
1/4 tsp. pepper
1/2 cup dried small pasta shells or macaroni

Steps:

Heat oil in large saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until tender. Stir in tomatoes, broth, beans, 1/3 cup water, basil, parsley and pepper. Bring to boil. Add pasta; reduce heat to low. Cook, stirring occasionally, 12 to 15 minutes or until pasta is tender.