Minestrone Soup Recipe - Italian Vegetable and Pasta Soup
Learn how to make a Minestrone Soup Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Minestrone Soup Recipe!
Dairy-Free & Loving It | Tips for Going and Staying Vegan
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Pasta e Fagioli | Italian Pasta and Bean Soup Recipe #soup
Pasta e fagioli is an easy and flavorful soup made from pasta and beans. What elevates this modest and frugal soup is the addition of potatoes and a soup base called a trito.
A trito is a mixture of aromatics and herbs that are finely diced, sautéd in olive oil, and used as a soup base for the pasta e fagioli. For this recipe, I used a mini food processor to chop the carrots, garlic, and parsley. Then I added extra-virgin olive oil to create a paste that is added to the soup.
#soup #pastaefagioli #cooking #vegetarian #lidiabastianich
INGREDIENTS
3 quarts water
2-3 lbs baking potatoes, peeled and cut in half
2-3 sprigs fresh rosemary
2 dried bay leaves
2 tsp crushed red pepper (more or less depending on your preference)
1 trito recipe (recipe to follow)
extra-virgin olive oil
1 medium onion, chopped (about 1 cup chopped onions)
1 28-ounce can crushed tomato sauce
1 15-ounce can cannellini beans (rinsed and drained)
1 15-ounce can red kidney beans (rinsed and drained)
1 cup ditalini pasta (cook the pasta following manufacturer's instructions)
salt and pepper (to taste)
grated Romano or Parmesan cheese (for garnish)
Trito
4 garlic cloves (peeled)
½ cup shredded carrots
½ cup lightly packed chopped fresh parsley
3-4 TBSP extra-virgin olive oil
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Better than Olive Garden Pasta e Fagioli Soup | Household Favorite
This is a household Fave! Perfect for cold weather. Super easy to throw together. And did I mention YUMMY! Better than Olive Garden.
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Ingredients
2 Tbsp olive oil, divided
1 lb lean ground beef
1 1/2 cups chopped yellow onion
1 cup diced carrots
1 cup diced celery (did not use)
3 cloves garlic, minced (1 Tbsp)
3 (8 oz) cans tomato sauce
2 14.5 oz cans low-sodium chicken broth
1/2 cup water, then more as desired
1 (15 oz) can diced tomatoes
2 tsp granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper
1 cup dry ditalini pasta
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
Finely shredded Romano or Parmesan cheese , for serving
3 Tbsp minced fresh parsley
***My additions...
1 tablespoon Onion Powder
1 tablespoon Garlic Powder
Instructions
Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. (+onion powder and garlic powder)
Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
AUTHENTIC PASTA E FAGIOLI - Grandma's Recipe
Pasta e Fagioli or Pasta Fazool is probably my number 1 comfort food recipe. There are a ton of ways to make an authentic bowl of Pasta Fagioli but I'm going to show you one of the simplest and IMO best ways to make it! At its core, this recipe is small pasta and beans (cannellini or borlotti are most often used), a touch of tomato, garlic, and some fat from lard or olive oil. If you have Parmigiano Reggiano rinds throw them in the pot to enhance the flavor even more. I hope you enjoy this pasta fazool recipe!
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Texas-Style Italian: Smoked Ham Hock Pasta Fagioli (The Perfect Cold Weather Dinner)
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a few glugs of olive oil
1 white onion, diced
5 garlic cloves, chopped
1 head of celery, diced
1 bay leaf
2 sprigs of thyme
1 Parmesan rind
1 smoked ham hock
4 cups of chicken stock (or water)
additional water, as needed
8 ounces of dried white beans
about 6 to 8 ounces of ditalini, tubetti, or a similar small pasta shape
salt and pepper
fresh soft herbs, chopped up, to finish (parsley, chives, basil, chervil, etc.)
Place a dutch oven over medium heat. Add enough oil to coat the bottom of the pot. Add the onion, garlic and celery, then season it with salt and pepper and sauté it for about 5 minutes, or until it is sweated out. Add the bay leaf, thyme, parmesan, ham hock, chicken stock, and additional water to just barely submerge the hock. Bring it to a simmer, then cover it and simmer on low until the ham hock is tender to the touch and starting to easily pull from the bone -- about 1 to 1 1/2 hours.
Add the beans, and simmer, covered, adding more water as needed, until the beans are tender -- about 2 hours or so, but it will REALLY depend on your beans. Once the beans are cooked, taste the broth for salt and season to taste -- it should taste like a well-seasoned broth that you are ready to drink.
Remove the ham hock, discarding any fat, skin and bones. Remove the thyme stems and bay leaf as well. Pull the meat (once it is cooled) and add it back to the pot. Bring back to a simmer, then add the pasta and cook it until it is just al dente, adding more water as needed to make sure it has some broth to it, and is not a stew.
Serve immediately, topped with fresh herbs.
Cook until cooked, then taste again for seasoning.