Minestrone Soup Recipe - Italian Vegetable and Pasta Soup
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Pasta e Fagioli - Chef Pasquale
Here is my homemade Pasta Fazool recipe (Pasta e Fagioli).
Written recipe:
What you will need:
Cannellini beans
Onions
Garlic
Extra Virgin Olive Oil
Tomato sauce (preferably homemade or plum tomato sauce in can)
Mix pasta
Salt and Pepper
How to Make Pasta e Fagioli (Pasta and Beans) | Get Cookin’ | Allrecipes.com
When the weather is cold, there’s nothing better than a warm bowl of homemade soup. In this video, Nicole shows you how to make pasta e fagioli (pasta and beans) that’s even better (and cheaper!) than the kind at Olive Garden. As its name suggests, this traditional Italian soup is made with cannellini beans and ditalini pasta along with vegetables, chicken broth, and tomatoes. It’s hearty enough to serve as a main dish at lunch or dinner, but it can be served as a tasty appetizer or side dish too. Make sure to top each bowl with freshly grated Parmesan cheese, cracked black pepper, and fresh parsley!
Get the recipe here:
#Recipe #Cooking #Pasta #Beans #Food #Allrecipes
0:00 Introduction
0:06 How to Make Pasta Fagioli
1:27 How to Serve Pasta Fagioli
1:41 Taste Test
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How to Make Pasta e Fagioli (Pasta and Beans) | Get Cookin’ | Allrecipes.com
Navy Bean and Pasta Soup! An Easy, Healthy Recipe!
Try this delicious Navy Bean and Pasta Soup! It is a hearty, healthy soup recipe that is easy to make. It is perfect as a main dish or side dish. Serve it with a salad, cheese toast, garlic bread, crackers or a sandwich. It is so satisfying and the pasta has a fun texture. I think this is a soup everyone will love. In this cooking video Karen Breyer will show you step-by-step how to make this Navy Bean and Pasta Soup. Watch this cooking video and make this delicious Navy Bean and Pasta Soup recipe today!
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PRINT RECIPE for Navy Bean and Pasta Soup:
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RECIPE: Navy Bean and Pasta Soup
INGREDIENTS:
1 teaspoon olive oil
1 ¼ cups onion, chopped
¾ cup celery, chopped
¾ cup carrots, chopped
6 cups water
2 tablespoons instant chicken broth/seasoning
2 15.5 ounce cans navy beans, rinsed and drained
1 bay leaf
1 ½ teaspoons oregano
1 cup small pasta (like ditalini or small elbow macaroni)
Kosher salt (to taste)
Pepper (to taste)
Fresh parsley, chopped (optional)
INSTRUCTIONS:
1: Heat the olive oil in a large pot. Sauté the onion, celery and carrots until the onion is soft.
2: Stir in the water, instant chicken broth/seasoning, navy beans, bay leaf and oregano.
3: Bring to a boil.
4: Stir in the pasta. Simmer until the pasta is cooked to desired tenderness (see pasta package for recommended cooking time).
5: Remove the bay leaf. Ass salt and pepper to taste.
6: Serve. Garnish the bowls of soup with chopped parsley if desired.
NOTES:
You can use vegan or regular instant chicken broth/seasoning. Adjust the broth/seasoning to taste.
You can use 6 cups of liquid chicken broth in place of the instant chicken broth seasoning and water.
Double this recipe if desired.
Small white beans are navy beans.
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If you liked this delicious recipe, you may also like these easy, healthy recipes:
Italian Navy Bean Soup with Rosemary
Brazilian Black Beans and Corn
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Recipe: Three Bean & Pasta Soup (Oil-Free, Plant-Based, Vegan)
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Today’s recipe is a pretty simple (& yet somehow complex… because that’s our jam ????) soup that is a few years in the making for us. Back in December 2019, we were visiting Nottingham, and you know we LOVE to hit up all the grocery stores when we travel. Brian found a spice blend at Asda and loved it so much that we had to get an extra bottle to take home. He made this soup when we got back and quickly realized that he would need to create a similar spice blend of his own.
Brian and I developed our own version using his spice knowledge and my math skills. Combined with a simple mix of veggie broth, pasta and three kinds of beans, this soup is both delicious and easy to put together. Of course, as always, it is completely plant-based, oil-free and vegan.
We hope you enjoy!
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Easy Minestrone Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
This Easy Minestrone Soup is a healthy one-pot meal that's loaded with veggies, beans, and pasta. It's vegetarian, dairy-free, and can easily be made vegan or gluten-free. Make-ahead and freezer friendly!
Ingredients
1 tablespoon canola oil
1 small onion (finely diced)
2 ribs celery (sliced)
3 large carrots (peeled and finely chopped)
1 tablespoon tomato paste
1 tablespoon minced garlic (2 large cloves)
1½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes
2 cups fresh spinach (roughly chopped)
4 cups low sodium chicken broth (or vegetable broth)
28 oz canned diced tomatoes (798 ml) no salt added
1 cup canned red kidney beans* (rinsed) 8 oz
1 cup canned white kidney beans* (rinsed) 8 oz
1 cups small uncooked pasta (I used medium shells)
Parmesan for serving
Instructions
In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.
Add the salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
Add the broth, tomatoes, and beans. Cover and simmer over medium heat for about 10 minutes or until carrots are crisp-tender.
Stir in pasta, cover and simmer for 10 minutes or until pasta reaches desired tenderness, stirring often.
Stir in spinach and serve with shredded Parmesan cheese as desired.