nto the pot. Simmer the soup until it takes on a
live oil in a large soup pot over medium heat. Cook
br>Add everything else except pasta, and simmer on low for
Warm the oil in a large saucepan over medium heat.
Add the onion and garlic.
Cook,stirring occasionally, for 3 to 5 minutes, or until the onion is soft.
Add the broth, tomatoes (with juice),beans, and pasta.
Cook,stirring occasionally, for 15 minutes, or until the pasta is cooked.
Add the Swiss chard and salt.
Cook, stirring occasionally, for 2 to 3 minutes longer, or until the swiss chard is wilted.
For added flavor, sprinkle grated Parmesan cheese and black pepper on the pasta e fagiole just before serving.
Brown hamburger meat and onions; drain.
Add all other ingredients except beans and pasta.
Simmer 1 hour.
Cook pasta for 5 minutes; drain.
Add beans and cooked pasta to soup.
Simmer 30 minutes.
Extra water may be added for thinner consistency.
br>Add remaining ingredients, except pasta, and simmer for 1 hour
il in large skillet or soup pot over medium-high heat
Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally.
Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender.
Serve immediately.
Enjoy!
n a large saucepan or soup pot over med heat. Add
emaining ingredients except the shell pasta, spinach and the Tabasco; bring
Saute carrots in the olive oil for 2 minutes.
Stir in garlic. Cook 1 minute.
Add broth and pasta; bring to a boil.
Reduce heat; simmer 10 minutes.
Stir in tomatoes and beans; cook 5 minutes more.
Stir in peas. Cook till pasta is tender and heated through.
Top with basil and cheese.
iquid separately.
Force remaining soup through a food mill into
f the skillet into the soup pot.
Season lightly with
he beans to the soup.
Puree the soup in a blender
he boil.
Throw the pasta into the puree and cook
In medium saucepan, saute garlic in oil just until it begins to brown.
Add tomatoes, beef broth, parsley, salt, pepper, basil, oregano, and beans.
Simmer uncovered, 20 minutes.
Stir in pasta to heat.
Serve with grated cheese and crusty Italian bread.
stirring occasionally. Add pasta. Boil gently until pasta is almost tender but
live oil in a large soup pot, and cook the onion
Heat water and beans to boiling in Dutch oven; boil for 2 minutes.
Remove from heat.
Cover; let stand 1 hour.
Add onion, tomato sauce, celery, garlic, meat, bouillon and salt to beans. Cover and simmer until beans are tender, about 2 hours (do not boil).
Stir pasta into soup.
Simmer until pasta is tender, about 10 to 15 minutes.
Sprinkle with cheese when serving.
Good with fresh Italian bread.
Serves 5.
he puree back into the soup, add the macaroni and boil