Pasta E Fagioli Recipe Pasta Bean Soup

Pasta e Fagioli Recipe (Italian Pasta & Bean Soup)

WEBAug 31, 2016 · Heat oil over medium-high heat in a large soup pot and saute onion, garlic and spices until just tender about 4-5 minutes. Add …

1. Heat oil over medium-high heat in a large soup pot and saute onion, garlic and spices until just tender about 4-5 minutes.
2. Add tomato paste and stir well. Reduce heat to low and cook for 3-4 minutes, stirring occasionally.
3. Add the water, chicken stock and beans to the pot; bring to a boil. Reduce heat to low and simmer for 20 minutes.
4. Stir in cooked pasta and parsley just before serving. Garnish with Parmesan cheese and serve with crusty bread for dunking, if desired.

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Classic Pasta e Fagioli The Stay At Home Chef

WEBMar 9, 2021 · Heat a large soup pot over medium-high heat. Add in Italian sausage and brown, about 5 minutes. Drain any excess grease. Add in …

1. Heat a large soup pot over medium-high heat. Add in Italian sausage and brown, about 5 minutes. Drain any excess grease.
2. Add in onion, carrots, and celery and cook until softened and sausage is cooked through, about 7 to 10 minutes more. Add in garlic during the last 1 to 2 minutes of cooking.
3. Pour in beef broth, diced tomatoes, kidney beans, and cannellini beans. Season with salt, pepper, and dried thyme. Bring to a boil over high heat.
4. Add in ditalini pasta. Reduce heat to medium and simmer until pasta is cooked through, about 7 minutes. Serve hot and garnish generously with basil, parmesan cheese, and freshly cracked black pepper.

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Pasta e Fagioli Recipe (Italian Pasta and Beans)

WEBMar 5, 2021 · Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes …

1. 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.
2. 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.
3. 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.
4. 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.

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