hen done, pour over cooked pasta.
Sprinkle with parmasean cheese
djust seasoning to taste. Add pasta (I use shells) and cook
Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.
Cook bacon until brown and crisp.
Remove bacon from pan.
Saute oil, onion and garlic until browned.
Add chicken stock and tomatoes and bring to a boil.
Lower heat to simmer.
While simmering, add beans and spices.
Simmer another 3-4 minutes.
Add cooked pasta, cheese and bacon.
Serve with more cheese prinkled on top.
Wonderful served with Beer Bread#73440.
Started both the pasta fagioli and bread at 4 o'clock and had dinner by 6.
adjust as desired.
Cook pasta in boiling water according to
Sautee onion and carrots in olive oil, just until they begin to soften. Add tomatos and beans (do NOT drain). Add chicken broth, zucchini, basil, and pepper flakes; heat to boiling. Add pasta, cook 12 minutes or until pasta is cooked al dente.
Top with parsley, and parmesan cheese if desired. Salt to taste.
Saute garlic in olive oil.
Add tomato sauce, water, cannellini beans and crushed red pepper and simmer while pasta is cooking.
Rinse pasta. Mix ditallini and sauce mixture.
Combine all ingredients except for pasta in crock pot.
Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
Cook pasta in a pot of boiling water according to package directions, drain, then combine with soup and serve.
Saute beef in large pot until beef starts to brown.
Drain grease and add onions, carrots, tomatoes,garlic, and celery and simmer for about 10 minutes.
Add rest of ingredients, (not the pasta) and simmer for 1 hour; season to taste.
About 50 min into simmer, add uncooked pasta.
While pasta cooks in the soup may need to add more v-8 as the pasta soaks up the liquid. I add another 6 oz can of V-8 while the pasta cooks.
ncovered, 2 minutes.
Add pasta, stirring to distribute ingredients evenly
Cook Sausage with casing off (chopped fine) and add Bacon and Diced Onion until cooked through.
Add remaining ingredients and let cook on medium low for 1 hour.
Cook Pasta until Al Dente.
Place pasta in a bowl and then add your soup mixture.
NOTE: Do not add pasta to broth as the pasta will swell and soak up broth.
Brown garlic in olive oil.
Chop celery (with leaves) into 2 or 3-inch pieces and add to garlic.
Add tomato paste, beans and water.
Season with salt & pepper.
Let sauce simmer.
Cook pasta and drain water, leaving enough water to cover pasta 1-2 inches over.
When sauce is done, add to pasta and water.
Combine first 9 ingredients in a large pot.
Bring to a boil, then turn heat down and simmer for 30 minutes.
While soup is simmering, boil pasta according to package directions.
While pasta is cooking, brown ground beef in skillet until done.
Drain any grease.
Add pasta and ground beef to soup.
Enjoy!
In a large pot over medium heat pour in olive oil. Saute whole garlic cloves, onion, bacon and red pepper flakes; cook until onion is translucent. Add tomato sauce, basil, oregano, salt and pepper; cook on low for 10 minutes.
Stir in bouillon cubes, cannellini beans and water; cook for 30 minutes. Remove the 7 whole garlic cloves, discard 3 and crush the remaining 4; return to pot. Add uncooked pasta and continue cooking until pasta is done. Mixture should be slightly soupy. Serve immediately.
Bring water to a boil in a large soup pot and stir ditalini pasta into the boiling water. Cook, stirring occasionally, for 12 minutes.
Stir tomato sauce, cannellini beans, kidney beans, black-eyed peas, frozen green peas, corn, potato, carrots, onion, garlic, parsley, Italian seasoning, salt, and black pepper into pasta. Bring soup to a boil, reduce heat to low, and simmer to blend flavors, 30 to 45 minutes.
Serve topped with olive oil and Parmesan cheese.
Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
Add pasta and cook 10 minutes, until pasta is tender.
Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.
In a large pan, add water, vegetables and spices.
Cover and simmer for about 1 hour.
While this simmers, cook pasta and drain.
After about 1 hour, add 3 cans Northern beans (with juice) and tomato sauce with water.
Add pasta and stir gently.
Cook for an additional 30 minutes for everything to blend.
May be served with fresh Italian salad and garlic bread.
To add meat (optional), fry a pound of bacon and add to the vegetables and water in the beginning.
Ham is also a good meat to add.
Makes 8 to 10 cups.
Saute ground beef.
Drain.
Add everything else and simmer until tender.
Add pasta; cook approximately 15 minutes or until pasta is done.
Recipe makes 5 (2-cup) servings.
Saute garlic and onions in olive oil in a large sauce or soup pan until soft.
Add beans, spaghetti sauce, mushrooms, parsley, salt, pepper, oregano and rosemary.
Simmer for 1 hour, covered. Cook pasta for 8 to 10 minutes in boiling water and add small amounts at a time.
Add Parmesan cheese.
If soup is too thick, add water.
Makes 10 to 12 servings.
Saute onion, celery, garlic and oil in a large pot.
Cook until tender, about 10 minutes. Add tomatoes, water, salt and pepper. Cover and simmer 20 minutes. Add beans, pasta and parsley. Cover and cook until pasta is tender. Serve in soup bowls and sprinkle with Parmesan cheese. Serve with Italian crust bread and a big green salad.
Enjoy.