How To make Pasta E Fagiole Soup For Crockpot No. 2
Ingredients
1
olive oil
1
each
onion, chopped
1
each
white kidney beans, can, drained
5
each
garlic cloves, chopped
2
each
chicken broth, cans
1
cup
elbow macaroni, cooked
1
each
tomatoes, large can
1
cheese, grated, to taste
1
parsley, fresh, chopped, to taste
1
salt, to taste
1
pepper, to taste
Directions:
Saute the onion and garlic in olive oil for a few minutes. Chop up or lightly process the tomatoes and place into a crockpot along with the broth and sauteed onion and garlic. Add the parsley and a little salt and pepper, cook for about 3 hours on LOW. Then and only then add the cooked macaroni and beans. Serve with a bit of grated cheese if desired.
NOTE: If fresh garden tamatoes are available, remove skins of 6 - 9 and use them instead of canned tomatoes.
How To make Pasta E Fagiole Soup For Crockpot No. 2's Videos
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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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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Pasta e Fagioli - Cooking with Barbara
Learn how to make both Red & White Italian soups, Pasta Fagioli in this episode of Cooking with Barbara.
You will need:
Red:
- 15oz can of Northern Beans
- 3 Cloves of Garlic
- Extra Virgin Olive Oil
- 1cp Ditalini Pasta
- 8oz of Tomato Sauce
- Red Pepper Flakes
White:
- 15.5oz Cannellini Beans
- 3 Cloves of Garlic
- Extra Virgin Olive Oil
- 1cp Ditalini Pasta
Add some Locatelli cheese and a loaf of Italian Bread and you have yourself a meal!!!
Check out some of our other cooking videos:
Macaroni Cake:
Stuffed Peppers:
More recipes to come. Ciao!
How to make OLIVE GARDEN'S | Pasta e Fagioli
One of my viewers' most requested recipes, The Olive Garden's Pasta e Fagioli! Or do you call it Pasta Fazool? This classic Italian tomato-based soup made with beef, beans and pasta is a meal by itself. Rich, delicious and guaranteed to satisfy. Enough for the whole family, with leftovers for freezing. Thank you for watching, enjoy! Ciao, love y'all ????
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PASTA | PASTA SOUP | BEAN | BEAN SOUP | BEEF SOUP | HOW TO MAKE SOUP | BEEF SOUP WITH PASTA AND BEANS | PASTA FAGIOLI | PASTA FAZOOL | PASTA AND BEAN SOUP | OLIVE GARDEN | OLIVE GARDEN SOUP | OLIVE GARDEN PASTA FAGIOLI | OLIVE GARDEN PASTA AND BEAN SOUP | RECIPE | SOUP RECIPE
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Pasta e Fagioli - Best recipe for Pasta Fagioli- Cook in less than 45 minutes.
#pastafagioli #pastafasul #paštafažola
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Ingredients:
2x 15.5 ounces can of Pinto Beans (31 oz)(880 gr) not rinsed
1 small onion chopped
2 cloves garlic minced
2 small celery stalks chopped
2 small carrots chopped
6 tablespoons or more chopped tomatoes or 4 plum tomatoes chopped about 1/2 cup
1/2 tsp hot pepper flakes or 1 dried hot red pepper
3 tablespoons extra virgin olive
Few sprigs fresh parsley
Salt to taste
1/3 cup ditalini pasta per person (45 gr)
3 cups boiling water
1 small red onion (optional)
Directions:
Step#1- In a pot bring 3 cups of water to a boil lower the heat and keep it on the side.
Step#2- In a pot on medium heat add the extra virgin olive oil and onion. Once it starts sautéing add garlic, carrots, celery and hot pepper, cooking until nicely sautéed.
Step#3- Add the tomatoes and cook for a few minutes. Add the beans and hot water. Water should be an inch above the beans.
Step#4- Cover and let it cook for 15 minutes. Using the wooden spoon (cocchiarella) push the beans against the side of the pot to break up some of the beans. This will create total creaminess. Adjust your salt.
Step#5- Add the pasta and parsley. If it’s drying up add a little water but don’t over do it. This is a very important step because you want to achieve that perfect creaminess. Cook until tender. Let it sit a few minutes before serving.
Step#6- Serve with olio Santo (recipe on my channel) and sliced red onion just like my nonno Mazzetto did.
Buon appetito!
It Was A Happy & Delicious Accident ???? ~ Slow Cooker Pasta Fagioli & Cinnamon Caramel Swirl Bars
This whole meal was off the hook, even though I did make a little tiny booboo ???? The cinnamon caramel swirl bars are definitely a must try! The pasta fagioli was absolutely delicious and is going in my rotation for sure.
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Hi, I'm Missy! I'm a wife, mom and Nanny to my favorite people in the world, and this is our story of how we're raising our 6-year-old grandson on our 2-acre homestead in a tiny blip on the map in East Tennessee. We're homeschooling, gardening, cooking up a storm and canning/freezing everything I can get my hands on to fill my prepper pantries and freezers and bringing y'all with us for the adventure!
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Vegetable Minestrone Recipe
1 yellow onion, finely diced
2 ribs celery, finely diced
2 large carrots, diced
1 small zucchini, diced
3 cloves garlic, minced
1 can cannellini beans, drained and rinsed
1 large can diced tomatoes
4-6 cups vegetable broth
1 tbsp Italian seasoning
salt and pepper
1 cup cooked quinoa
parmesan, freshly grated for serving (optional)
In a slow cooker combine onion, celery, carrot, zucchini, garlic, beans, diced tomatoes, broth, Italian seasoning, salt and pepper.
Stir well.
Cook on low for 6-8 hours.
Add cooked quinoa 20 minutes before serving.
Serve immediately with freshly grated parmesan.
Refrigerate for 4 days or freeze for up to 6 months.
Enjoy!
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