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
Bean and Pasta Soup by Tarla Dalal
Bean and Pasta Soup,this soup is a winter warmer to be served with warm crusty bread!
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Bean and Pasta Soup
A dish with proud mediterranean origins, this soup is a winter warmer to be served with warm crusty bread and if you like, a slice of cheese. The addition of cream to the soup balances the acidic taste of the tomatoes.
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Makes 4 servings
Ingredients
1/2 cup baked beans
1/2 cup cooked pasta
2 tbsp butter
3/4 cup thinly sliced onions
1 tbsp thinly sliced garlic (lehsun)
1 cup finely chopped tomatoes
1 tsp dried oregano
3 tbsp tomato puree
salt to taste
1 tbsp cornflour dissolved in 1/4 cup of water
For The Garnish
1 tbsp fresh cream
4 tbsp grated processed cheese
Method
1. Heat the butter in a kadhai, add the onions and sauté on a high flame for 1 to 2 minutes.
2. Add the garlic and sauté on a medium flame for a few seconds.
3. Add the baked beans and tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
4. Add the oregano and cook on a high flame for a few seconds.
5. Add 2½ cups of hot water, tomato purée and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring continuously.
6. Add the pasta and cornflour-water mixture, mix well and cook on a high flame for another 1 to 2 minutes.
7. Serve hot with fresh cream and grated cheese.
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.
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
This week will feature a cooking demo for Danni's DAM Good Vegan Mac & Cheese.
The AVS Team will be discussing our tips for going and staying vegan.
Plus there will be a chance to win another amazing prize. See you Friday!
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!
Slow Cooker Pasta e Fagioli Soup | The Recipe Critic
RECIPE HERE:
Slow Cooker Pasta e Fagioli Soup is loaded with pasta bites, vegetables, beans and lean ground beef making this a rich and hearty Italian soup. A perfect, comforting soup for Fall!