Pasta e Fagioli

[barbszy]

I'd like to find a good recipe for pasta e fagioli. Does anyone have a "tried & true" recipe for this soup?

[DeBora4BobbyL]

Barb, I have seen it made on television, but I have never made it myself. I hope someone has made it as what can be better than 2 carbs together? lol

[cat lover]

Barbszy; here is the one I use; its low fat of course, but you could use different meat if you don't want it that way.


Pasta Fagioli Soup

1 lb 95% lean ground beef OR ground turkey BREAST
1 large onion, chopped
1 large carrot peled and sliced
2 large stalks of celery with leaves sliced thin
2 cans (1 lb each) unsalted tomatoes, crushed
1 tsp dried basil
1 tspo dried oregano
1 tsp fresh garlic, crushed
1/2 tsp black pepper
3 cups beef broth
1 can (1 lb) navy OR garbanzo beans, rinsed & drained (I always use the navy neans)
6 oz ziti pasta

Brown the meat and crumble asnd drain any fat (I rinse mine under hot running water). Add onion, carrot,celery, tomatoes, seasonings, and beef broth to the pot. Bring to a boil, reduce heat to low and cover. Simmer 15 minutes or till vegetables are tender. Add beans and pasta, cover and simmer about 9 minutes or till pasta is cooked. 12 servings

Hope you enjoy it!

[barbszy]

Do you think it would work completely "meatless?" That's what I'm really going for here.

[cat lover]

It wouldn't be the "true" thing, but should taste just fine! Sorta a veggie soup then, let me know how you like it! You know we do meatless a lot! LOL

[DeBora4BobbyL]

I guess I have never had true pasta e fagioli because the ones that I have had only had prosciutto as the meat. It was mostly beans and pasta. But, it was very, very, good. It would be interesting to have it with ground meat.

[RobertaD]

Olive Garden's Pasta E Fagioli3 tsp. Oil
2 lb. Ground beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 C. Red Kidney beans
2 C White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. Parsley
1 1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry pasta Shell macaroni; or other pasta
Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts.

Roberta

[barbszy]

Here's what I finally wound up doing with the pasta e fagioli:

28-oz can diced tomatoes with sauce
14-oz can diced tomatoes in sauce
14-oz can chicken broth
2 14-oz cans beans (I used Navy beans and small white beans)
2 carrots, peeled and cut up
1 stalk celery, cut up
1 onion, diced
garlic
salt
pepper
rosemary

Simmer a few hours.
Cook some pasta. Add it to the soup, let simmer a couple more minutes, and serve.

It's probably not anything near an authentic recipe, but it tasted good.

[cat lover]

Sounds pretty good!

[DeBora4BobbyL]

Barb, that does sound good. I wonder what it would taste like with kidney beans? I am not a white bean fan. lol

[barbszy]

DeBora, I imagine you could use whatever beans you want :)

I only put pasta in the portion of the soup we planned to use that day. I didn't want to freeze the soup with pasta in it. This way, I will cook the pasta fresh when I heat the soup, and add it in at the end. I was afraid that freezing the pasta in the soup would make it get all soft and gigantic and disgusting :eek:

[DeBora4BobbyL]

I hate mushy pasta. I would never have thought to make it your way so that you can freeze it later. Good point.

[pattiog]

This is the recipe my family has used for years
chicken soup, add spaghetti sauce or tomato sauce is ok too, I use wide fettucini noodles which I make, when they are cooked add to the soup, then add red kidney beans and romano cheese. We do not use ground beef in the soup. You may use andy kind of pasta you like!

[DeBora4BobbyL]

This sounds like a simple recipe. Welcome to Moms Menu too. If you get a chance, hop over to the Welcome Thread (http://www.momsmenu.com/forums/showthread.php?p=11875#post11875) so that others may get a chance to greet you.

[cat lover]

Here's another good one that doesn't use any meat to start with; made it for lunch today; went together quick and tasted pretty good too!


Easy Pasta Fagioli

1 tbsp olive oil
1 cup carrots, sliced
1 cup celery, sliced
2 cans (19 ounces each) cannelini beans, drained
1 jar Marinara Sauce (I used any spaghetti sauce I had)
32 oz chicken broth
3 cups water
1 bay leaf
salt
ground black pepper
1/2 cup ditalini (uncooked)
Parmigiano cheese, grated



Heat olive oil in a stock pot. Add celery and carrots, cook for 1 minute.
Add beans, sauce, chicken broth, water, and bay leaf. Season with salt and pepper. Simmer 20 minutes. Stir in pasta. Simmer 8 minutes, stirring occasionally. Remove from heat and allow soup to rest 10 minutes. Garnish with grated Parmigiano cheese.

[cat lover]

Just found this in my February issue of Good Housekeeping magazine; going to fix it tonight; a little different than most as this one is a casserole!


8 oz mini penne
1 can (28 oz ) whole tomaotes, in puree
1 tbsp olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, crushed with a press
2 cans (15 to 19 oz each) navy OR other small white beans, rinsed and drained
1 cup chicken broth
black pepper
1 pkg. 10 oz frozen chopped spinach, thanwed and squeezed dry
1/2 cup freshly grated Romano cheese

Preheat oven to 400 degrees. Heat large covered saucepan of water to boiling. Add pasta and cook as directed on pkg. Drain pasta reserving 1/4 cup cooking water. Return pasta to pan. Drain tomaotes, reserving puree. Coarsely chop tomaotes. In 4 qt. pan, heat oil till hot. Add onion and celery and cook 10 minutes or till tender, stirring occasionally. Add garlic, and cook 1 minute. Stir in tomatoes wth puree, beans and broth and 1/4 tsp pepper and heat to boiling over high heat. Reduce heat to medium and stir in spinach. Add bean mixture and reserved pasta cooking water and 1/4 cup Romano to pasta in pan and toss till well combined. Transfer mixture to a 3 qt. dish. Sprinkle with remaining Romano and bake 15 minutes or till center is hot. 6 servings

[barbszy]

Oh my, cat lover, that does look good!!!

I handed my neighbor a container of my pasta e fagioli (frozen with no pasta in it) and she had it for lunch this week & liked it a lot. I think I'll pass her THIS recipe too...just as easy to print 2 copies!

[cat lover]

I've got a GOOF in the recipe~ it should be 15 to 19 oz for the beans!!! NOT 109 oz! LOL

[barbszy]

Hey!!! I LIKE a lot of beans in mine! LOL!

Fixed your typo so the recipe is now correct ;)

[cat lover]

:D Thanks!

[barbszy]

You're welcome :D But remember, I expect a full report after your taste-test!

[cat lover]

Well.... it turned out great! Actually I think I like it better than the soup!

[barbszy]

I copied it down and will give it to my neighbor as well. I LOVE spinach!

[cat lover]

Just came across this one as I was looking for something different to make for lunch this week as my sister is supposed to come out for the day. I had this one marked good so I've made it sometime,but really can't remember when.

Kielbasa Pasta E Fagioli

2 oz 97% fat free spicy smoked kielbasa sausage, chopped
1/2 cup onion, chopped
1/2 cup chicken broth
2 tbsp flour
1 (14.5 oz can diced tomatoes, undrained
1/4 tsp garlic powder
1/4 tsp dried thyme leaves
1/4 tsp pepper
1 (15.5 oz can great northern beans, drained and rinsed
8 oz uncooked rotini pasta

Spray a skillet with nonstick spray and after hot add sausage and onion; cook till sausage is brown stirring frequently. In small bowl combine broth and flour and blend well. Stir broth mix, tomatoes, garlic powder, thyme and pepper into sausage mixture. Stir in beans and bring to a boil. Reduce heat and simmer 5 minutes to blend flavors. Cook rotini to desired doneness, drain and serve sausage mixture over the pasta. 4 servings