Time 1h Yield 4-6 serving(s) Number Of Ingredients 17 Steps:
In a large heavy pot, heat olive oil over medium high heat. Stir in onion with a pinch of salt and pepper, and cook for 2 minutes. Add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs’ flavors. Stir in garlic, and then celery, and carrots and cook for about 3 minutes. 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 freshly ground black pepper.
Time 35m Number Of Ingredients 16 Steps:
In a large boiling pot of water, cook the pasta according to package instructions. Drain well, and set aside. In a large dutch oven or cast iron pot, heat 2 tbsp olive oil. Saute the onions, celery and carrots on medium-high heat for 4 minutes or so until the vegetables begin to break down. Add the chopped garlic, bay leaf, and dried oregano. Cook for another 2 minutes, stirring occasionally. Now, add the roasted diced tomatoes, vegetable broth, cannellini beans, and kidney beans. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to simmer. Cover the pot with a lid but leave a small opening. Simmer for 10-15 minutes. Bring to a medium-high heat, stir in the pasta until warmed through. Stir in the fresh basil, and remove from heat. Transfer to serving bowls and top with crushed red pepper (optional) and grated Parmesan cheese. Add your favorite crusty Italian bread. Enjoy!
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables start softening, 12 to 15 minutes. Stir in the tomato paste and rosemary and cook until the tomato paste darkens in color, about 3 minutes. Stir in 6 cups water, the chickpeas with their liquid, the parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until the vegetables are soft, about 10 minutes. Remove 1 cup of the soup (chickpeas, vegetables and broth) and puree in a blender, then return to the pot. (Alternatively, partially puree the soup in the pot with an immersion blender.) Stir the pasta and escarole into the soup. Cook until the pasta is tender and the escarole is wilted, about 6 minutes. Remove from the heat and stir in the grated parmesan. Top each serving with the remaining 1 tablespoon olive oil and more parmesan.
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.
Time 40m Number Of Ingredients 14 Steps:
Set a large soup pot over medium-low heat. Add olive oil. When hot, add the onion. Saute until soft, about 8 minutes. Add garlic, rosemary, and smoked paprika. Saute, stirring constantly, for one more minute. Add TWO cans of beans to the pot, liquid included. Using an immersion blender, puree the mixture right in the pot (you can also puree in a blender and return the mixture to the pot). Drain the remaining can of beans and add to the pot, along with the broth, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to medium-high and bring to a gentle boil. Once boiling, add the pasta. Cook until al dente (the exact time depends on package directions - usually about 8 minutes). Taste, adding more salt and pepper if necessary. Ladle into bowls and top with a drizzle of olive oil, parmesan (for the non-vegans) or vegan parmesan if using, and a sprinkle of crushed red pepper flakes if desired. Don’t forget the crusty bread served alongside!
Time 9h20m Number Of Ingredients 14 Steps:
Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery. Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender. Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.
Time 8h15m Number Of Ingredients 18 Steps:
Drizzle the olive oil into a large saute pan set over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper and cook, stirring once or twice, for 1 minute. Splash in about 1/2 cup of the vegetable broth and scrape up any bits that are stuck to the bottom of the pan. Pour into slow cooker. To the slow cooker, add remaining vegetable broth, cabbage, carrots, zucchini if using, beans, and tomatoes. (If you’re adding 1 pound ground beef to the entire batch, you can cook and drain ground beef well and add it now.) Cook for 8 hours on low (5-6 hours on high should also do the trick). 30 minutes before the cooking process ends, add pasta and put lid back on the Crock Pot.* Continue cooking on low until tender. *At this point, if you’re adding ground beef to half, set a large saucepan over medium heat, add the 1/2 pound ground beef, and cook, stirring occasionally, until cooked through, 10-15 minutes. Drain any excess fat. Transfer a little less than half the soup to the pan with the ground beef and let simmer, covered, until pasta is completely tender and soup is heated through. Stir in red wine vinegar (divide between separate pots if doing the half-meaty version) and taste. Add additional salt and pepper if desired. Serve topped with chopped parsley and/or basil, a drizzle of olive oil, and pass with Parmesan cheese if desired.
Time 30m Yield 2 servings Number Of Ingredients 9 Steps:
Sauté whole garlic, fresh rosemary shallot and carrot in some olive oil until soft. Then add tomato sauce, mix and add half of the cooked beans. Now add vegetable stock and bring to a boil. Add your pasta and make sure it’s submerged. Add more if it absorbs too much. Cook for 10-12 minutes (check the package). When the pasta is al dente. turn the heat on high so some of the water evaporates (it should not be too much like a soup, but it should be creamy). At this point add the blended beans and mix to combine. Remove whole garlic and rosemary. Season to taste with salt and pepper. Serve.
More about “vegetarian pasta e fagioli recipes”
Time 1h15m Yield 16 serving(s) Number Of Ingredients 19 Steps:
Sauté onion, carrot, celery and garlic and cook until onion is clear (approx 10 minutes). Add veggie crumbles and soy sausage and cook another 3-5 minutes. Add everything else except pasta, and simmer on low for one hour. Add pasta to bowls, ladle soup on top. Sprinkle with parmesan before serving. Note: If you do the first step, you can then throw this soup into the crockpot on low for 6-8 hours or so. In the last half hour, cook the pasta, and you’ve got a wonderful soup waiting for you at the end of a long day! Note the second: This recipe freezes beautifully. If you’d rather not make such quantity, you can halve it and just use one can of either chickpeas OR great northern beans. Note the third: If you prefer a soupier soup, add a can or two of vegetable broth, or thin with water.
