How To make Bean and Pasta Soup
2 pk Low-Sodium Instant Vegetable
-Broth And Seasoning Mix Dissolved IN 1 1/2 c Hot Water
1 c Low-Sodium Canned Stewed
-Tomatoes 4 1/2 oz Uncooked Small Shell
-Macaroni 14 oz Rinsed, Drained, Canned Red
-Kidney Beans 1 c Thawed Frozen Spinach,
-Chopped 1/2 ts Oregano Leaves
1/2 ts Basil Leaves
3/4 oz Grated Parmesan Cheese
Yield: 4 Servings Of 3/4 Cup Each In a 2 1/2-quart saucepan, combine the dissolved broth mix and tomatoes; cook over medium heat until the mixture comes to a boil. Add the macaroni and cook for 7 minutes. Add the beans, spinach, oregano and basil and stir to combine; cook until the macaroni is tender, 5 to 7 minutes. (If the soup is too thick, add a small amount of water.) Divide the soup into 4 soup bowls and sprinkle each portion with 1/4 of the Parmesan Cheese. Each serving provides: 2 Proteins; 1 Vegetable, 1 1/2 Breads, 5 Optional Calories Per Serving: 350 Milligrams Sodium; 5 Milligrams Cholesterol
How To make Bean and Pasta Soup's Videos
How to Make Pasta and Bean Soup from Lucca | Pasta Grannies
People from Tuscany love their beans! And here Giovanna shares her recipe using special red beans called 'rossi di Lucca' with home made pasta. It's called 'tagliolini sui fagioli' - and it's delicious.
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The Cheap And Easy Soup I Make Every Week In The Fall
Today we're making Italian lentil soup. This is such a simple and comforting soup to make. As always, we recommend saving those Parmigiano rinds so you can add them to soups just like this one. We hope you enjoy this lentil soup recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ITALIAN LENTIL SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1/4 cup (54 grams) extra virgin olive oil - plus more for finishing
1 medium onion - diced
2 ribs celery - diced
2-3 medium carrots - diced
1 teaspoon (~2 grams) dried oregano
3 ounces (84 grams) tomato paste
8 ounces (226 grams) canned plum tomatoes hand crushed
8 ounces (226 grams) baby spinach
8 cups (1890 grams) water
16 ounces (454 grams) brown or green lentils see notes below
1 rind Parmigiano Reggiano (optional)
salt and pepper to taste
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How to Make an Italian Farro & Bean Soup | Pasta Grannies
This Italian nutritious, delicious farro and bean soup is an example of cucina povera, frugal food, from the mountainous region of Tuscany called Garfagnana. The ancient grain 'farro' is not the same as 'spelt', but you can use spelt instead. In America, it's called emmer wheat.
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Pasta e Fagioli Soup Recipe
No this is not the olive garden’s version of pasta e fagioli, this my friends is the real deal and much simpler in flavor and ingredients to whatever it is they’re serving over there.
Pasta fagioli is easy to make, is a perfect first course or even main entrée to any meal and most importantly is nothing short of delicious.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
Ingredients for this recipe:
• 2 tablespoons olive oil
• 8 ounces medium diced pancetta bacon
• 1 medium diced white onion
• 4 medium diced stalks of celery
• 4 peeled medium diced carrots
• 4 finely minced cloves of garlic
• 28 ounce can crushed San Marzano tomatoes
• 1 cup of Bob’s Red Mill Cannelini beans soaked overnight in cold water
• 1 cup of borlotti beans soaked overnight in cold water
• 3 quarts chicken stock
• 2 parmesan cheese rinds
• 1 tablespoon each finely minced fresh rosemary and parsley
• 1 pound of ditalini pasta, cooked and cooled
• sea salt and fresh cracked pepper to taste
• grated parmesan for garnish
Serves 12
Prep Time: 15 minutes
Cook Time: 1 hour
Procedures:
1. Add the olive oil to a large pot over medium heat and cook the pancetta until browned and crisp, about 4 to 5 minutes.
2. Remove the cooked pancetta and set aside. Add in the onions, celery and carrots and cook over low to medium heat for 8 to 10 minutes or until tender.
3. Mix in the garlic and cook for 1 to 2 minutes before adding in the tomatoes, beans, stock and rinds and cook for 45 minutes until the beans are tender.
4. Take 3 cups of the soup ingredients plus a ½ cup of the chicken stock and add to a blender and blend on high until it forms a thick paste.
5. Add the bean paste back to the soup pot and mix in.
6. Finish the soup with herbs, salt and pepper.
7. Serve the soup with some cooked pasta, fresh grated parmesan cheese, herbs and more crisp cooked pancetta.
CHEF NOTES:
• I used a combination of borlotti and cannellini beans just to add more delicious bean flavor to the mix!
• I used whole peeled San Marzano tomatoes that I crushed with my hands and juice but you can just use the tomatoes if you are wanting the pasta fagioli soup to be more of a broth base and less tomatoey.
• If you want your pasta fagioli to be really thick, simply mix in a slurry which is 3 tablespoons of corn starch mixed with 2 tablespoons of water.
• I often times reserve a few of the crisp cooked pancetta lardons to garnish with as well.
Carrot Soup! #shorts #fyp #viral #food #chef #recipe #cooking #trending #soup
RECIPE@thatdudecancook
2 TBSP EVOO
1/2 TBSP salt
2-3 cloves garlic
1 yellow onion
1/2 TBSP Curry powder
7-8 medium carrots
8-10 cups chicken stock
chives to finish
creme fraiche to finish.
In a pot over medium heat, add onions, and cook for 4 minutes, then add your garlic and curry powder cook for 1 minute.
Then add carrots, chicken broth, salt, and pepper. Bring to a boil Drop to a simmer and cook until everything is soft. then blend your soup until smooth. Season to taste with salt and pepper, and serve with chives and sour cream.
Enjoy!
Pasta Fagioli (Pasta and Bean Soup) ????
Italian Pasta Fagioli (Pasta and Beans) ????is a great tasting, hearty, vegetarian pasta and bean soup – the perfect vegetarian dinner for a cold night