WEBBlend the beans with one cup water in electric blender until almost smooth. Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
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WEBBreak up the meat with a spatula as it browns. Once the meat browns, add the tomato sauce, diced tomatoes with juices, chicken broth and chickpea elbow pasta. Cover and bring the pot to a boil. Once boiling, reduce to a medium simmer. Simmer for 20 minutes. Remove the cover and stir to check that the pasta is cooked.
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WEBAdd garlic; cook 1 minute longer. Add the water, beans, tomato sauce, tomatoes, parsley, bouillon, oregano, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the cabbage, green beans and macaroni; cover and simmer 8-10 minutes longer or until the vegetables and macaroni are tender.
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WEBBrown beef in a large nonstick soup pot. Drain in a colander in sink. In the same pot, heat olive oil. Add onions, carrots, celery, and garlic. Cook for 2 minutes. Stir often. Add drained beef back to pot. Stir in canned tomatoes, beans, beef broth, pasta sauce, zucchini, water, Italian seasonings, and pepper.
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WEBSauté onions, garlic and carrots in olive oil over medium heat for about 5 minutes until onions are translucent and softened. Add tomato sauce, spices, stock and water to the pot, bring to a boil. Once boiling, reduce heat and simmer for 15 minutes. While the soup cooks, drain + rinse beans.
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WEBBring the liquid to a boil, and add the rinsed beans. Reduce the heat to medium/medium low, and simmer the soup uncovered for 20 minutes. Next, remove the bay leaves and discard them. Then, remove 2 cups of the liquid and put it into a blender or food processor and blend it. Reserve to the side.
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WEBStep 4: Blend the other half of the beans in a blender. Step 5: Cook the pasta: in a separate medium sized pot in boiling and salted water until al dente. Drain, drizzle on olive oil and reserve in a bowl with a little olive oil drizzled on it until the soup is ready. Step 6: Combine the creamed beans.
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WEBPrep the carrots, onion, and celery while it’s frying, and then add them to the pot. Sauté for 5 minutes, stirring occasionally. Add the garlic, diced tomatoes, and Italian seasoning, and cook until the liquid has reduced. Pour in the chicken broth and the beans, then bring the soup to a boil. Once it’s boiling, add in the pasta, then
WEBHeat a large pot, or dutch oven, on the stove over medium-high heat. Add the olive oil and cook the diced onions, celery and carrots in the oil for 4-5 minutes. Add the ground beef to the pot and cook until the beef is browned, about 5-6 minutes, then drain any grease from the pot. Season the meat.
WEBStir in the pasta and simmer over med-low heat for 8-10 minutes until the pasta is cooked. With about 3 minutes left in the cook time, stir in the spinach to allow it to wilt. Remove the pot from heat. Locate and discard the bay leaf. Stir …
WEBHeat the oil in a large skillet over medium-high heat. Add the onion and cook for 1-2 minutes until fragrant, add the turkey, garlic and red pepper flakes. Cook and crumble until meat is brown and no longer pink. Drain any fat and transfer contents to a …
WEBCook the vegetables, spices, tomato paste, and beef as directed in the original recipe. Add the vegetable and beef mixture into the slow cooker with the tomato sauce, diced tomatoes, beans, and broth. Cook on low for 7-8 hours or high for 3-4 hours—taste for salt and seasonings. Serve with cooked pasta.
WEBHeat 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
WEBAllow 1 1/2 to 2 hours for beans to cook. Uncover the pot and bring back to a boil. Add the pasta and reserved seasonings and check the liquid level–there should be enough to cover the pasta completely; if not, add more. Cook until pasta is al dente. Add the kale, cover the pot, and cook on low for 3-5 minutes.
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WEBCook pasta according to package instructions; drain and set aside. Meanwhile, heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, bay leaf, rosemary, salt, crushed red pepper, and Parmesan rind, if using; cook until fragrant, about 30 seconds.
WEBWarm olive oil in a large pot or Dutch oven over medium-high heat. Add sausage, breaking it up with a wooden spoon into crumbles, and cook until browned; drain off excess fat. Stir in onions, carrots, and celery and sauté over medium-high heat for 4-5 minutes. Add garlic and sauté 1 minute longer.
WEBTransfer the vegetable mixture to a large slow cooker. Add broth, Italian seasoning and salt. Cover and cook on Low for 7 1/4 hours. Add beans, spinach, 2 tablespoons basil, if using, and the defrosted chicken and pasta. Cook for 45 minutes more. Ladle the soup into bowls. Drizzle a little oil into each bowl and top with cheese and the