LOW-FAT PASTA E FAGIOLI
This classic Italian dish is brimming with low-fat, healthy ingredients.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- Place beans in a small stockpot, cover with cold water, and let soak overnight. Drain beans; set aside. Dry stockpot.
- Melt butter in stockpot over medium-low heat. Add celery, onion, and 1 1/4 teaspoons garlic; saute until translucent. Add beans, 1 tablespoon rosemary, stock, potato, tomatoes, pepper, and 3 1/2 cups water. Raise heat to high; bring soup to a boil. Reduce heat to medium low; simmer until beans are tender, about 1 1/4 hours. Fifteen minutes before soup is done, stir in salt.
- Meanwhile, bring a stock pot of cold, salted water to a boil over a high heat. Add pasta and cook until slightly underdone, 5 to 6 minutes; set aside. Pass soup through a food mill, holding back one-third of whole beans. Return soup and beans to the stockpot along with the pasta. Keep warm over low heat.
- Chop remaining 1/4 teaspoon garlic and tablespoon rosemary with basil, parsley, and sage until finely minced. Stir into soup, and divide among six soup bowls. Sprinkle each bowl with 1 tablespoon Parmesan; serve immediately.
Nutrition Facts : Calories 287 g, Cholesterol 10 g, Fat 5 g, Fiber 8 g, Protein 16 g, Sodium 611 g
PASTA E FAGIOLI
Provided by Giada De Laurentiis
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.
- Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
PASTA E FAGIOLI
This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
- Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
- Add the pasta and beans and cook for 5 minutes.
- Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 41.6 g, Cholesterol 2.5 mg, Fat 4.7 g, Fiber 7.5 g, Protein 8.9 g, SaturatedFat 0.6 g, Sodium 883 mg, Sugar 6.4 g
LOW-FAT PASTA E FAGIOLI (ITALIAN PASTA & BEAN SOUP)
A delicious, hearty, easy and healthy soup from the terrific cookbook, "Saved By Soup: More Than 100 Delicious Low-Fat Soups To Eat And Enjoy Every Day" by Judith Barrett.
Provided by blucoat
Categories Beans
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine onion, carrots, celery, fennel, and garlic in a food processor and process until vegetables are finely chopped, about 15 seconds (or finely chop by hand).
- Heat oil in a heavy 4-quart saucepan over medium-high heat.
- Add chopped vegetables and cook, stirring, until they begin to soften, 2-3 minutes, Stir in tomatoes and stock and bring to a boil.
- Cover, reduce heat to medium-low, and simmer for 20 to 30 minutes.
- Add beans and pasta and cook, stirring frequently, until pasta is tender but firm (al dente), about 10 minutes.
- Season with salt and pepper to taste. Stir in basil and parsley. Garnish each serving with some cheese, if desired.
PASTA E FAGIOLI
Steps:
- In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated Parmesan and ground black pepper.
LOW-FAT LOW CAL CROCK POT PASTA FAGIOLI
I developed this to have a nice tasting, but fairly low fat/calorie pasta dinner. Not necessarily traditional, but very tasty. Use enough broth to make it as thick or thin as you like it.
Provided by CookbookCarrie
Categories Stew
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans overnight.
- In the morning (or do this step the night before) brown the turkey sausage and the diced onion.
- Drain and rinse and put in the crock pot.
- Add the broth, beans, carrot, herbs, salt& pepper and crushed tomatoes.
- Cook on low for 9 hours.
- Half hour before you think it is done, bring a pot of water to boil and cook the pasta to al dente.
- Drain and rinse to cut down on the starch in your soup.
- Stir the tomato paste into the crock pot and then fold in the pasta.
- Cook for another 1/2 hour.
- Serve in nice bowls with a topping of freshly grated Parmesan and maybe a sprig of basil.
- ENJOY!
PASTA E FAGIOLI
Rustle up a hearty, healthy soup for a satisfying lunch or supper. Packed with cannellini beans, carrots, cavolo nero and pasta, this Italian classic is filling and comforting
Provided by Katie Hiscock
Time 50m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over a medium heat and fry the onion, celery and carrots for 10 mins until lightly golden. Add the garlic, rosemary and bay and fry for a minute more.
- Add the stock and chopped tomatoes and bring to a simmer. Tip in the Napolina cannellini beans, bring back to a simmer and cook for 5 mins. Roughly mash with a potato masher to break up some of the beans (or pulse once with a hand blender) - this will thicken the soup slightly. Season well.
- Add the pasta and cavolo nero, then simmer for 4-6 mins more until the pasta and greens are tender. Taste for seasoning, then remove and discard the rosemary sprigs and bay. Serve the soup in warmed bowls with a drizzle more olive oil and a grating of parmesan.
Nutrition Facts : Calories 310 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
More about "low fat pasta e fagioli recipes"
PASTA E FAGIOLI (OLIVE GARDEN COPYCAT)
From natashaskitchen.com
5/5 (175)Total Time 50 minsCategory Main Course, SoupCalories 205 per serving
- On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 minutes). As its cooking, be sure to break it apart into small pieces.
- In the same pot, add diced carrots, onion, celery and pressed garlic. Saute until the vegetables are softened (about 4 minutes).
- Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.
MAKE OLIVE GARDEN’S DELICIOUS PASTA FAGIOLI AT HOME
From skinnykitchen.com
5/5 (1)Total Time 1 hr 15 minsCategory Main Course, SoupCalories 156 per serving
PASTA E FAGIOLI RECIPE | BON APPéTIT
From bonappetit.com
PASTA E FAGIOLI - ONCE UPON A CHEF
From onceuponachef.com
QUICK PASTA E FAGIOLI SOUP - EATINGWELL
From eatingwell.com
PASTA E FAGIOLI - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
EASY PASTA E FAGIOLI • SALT & LAVENDER
From saltandlavender.com
SLOW COOKER PASTA E FAGIOLI SOUP {OLIVE GARDEN}
From lifemadesweeter.com
10 BEST LOW FAT BAKED PASTA RECIPES | YUMMLY
From yummly.com
PASTA E FAGIOLI WITH PARMESAN AND FRESH THYME - PRESSREADER
From pressreader.com
SLOW COOKER PASTA E FAGIOLI RECIPE - NYT COOKING
From cooking.nytimes.com
PASTA E FAGIOLI - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
PASTA E FAGIOLI SOUP RECIPE | BARILLA
From barilla.com
PASTA FAGIOLI – WELLPLATED.COM
From wellplated.com
COTTAGE CHEESE PASTA RECIPE | KITCHN
From thekitchn.com
30 EASY HEALTHY PASTA RECIPES - LOW CALORIE PASTA DISHES
From goodhousekeeping.com
PASTA E FAGIOLI SOUP {BETTER THAN OLIVE GARDEN’S}
From cookingclassy.com
You'll also love