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.
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.
Brown Italian sausage, rinse and drain.
Place sausage in a soup pot.
Add garlic, Chili mix and Italian seasoning and stir.
Add tomato paste, pizza sauce, water and beans (do not drain).
Boil 10 minutes while you cook the pasta in separate pot.
Drain pasta, add to soup.
Simmer 5 minutes.
Garnish with cheese.
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.
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.
bout 25 minutes.
Cook pasta al dente.
Drain and
o boil and cook the pasta to al dente.
Drain
Heat oil in a large pot over medium heat until hot.
Add onion and garlic to oil.
Saute for 5 minutes or until onion is tender.
Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper.
Bring to a boil over high heat, stirring occasionally.
Reduce heat to low and simmer, covered for 10 minutes.
Add pasta.
Continue to simmer, covered for about 10 minutes or until pasta is tender.
Garnish with freshly grated Parmesan cheese if you desire.
Heat oil in saucepan over medium-high heat. Add garlic and cook 1 minute.
Stir in broth, water, tomato sauce, diced tomatoes and Italian seasoning. Bring to a boil.
Add pasta and carrots; simmer for 10 minutes, stirring occasionally.
Stir in beans, Capicola, salt and pepper. Heat through.
Serve with grated Parmesan cheese and garlic bread.
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!
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.
n the meantime, cook your pasta \"Ditalini\" (or substitute) for 5
inutes.
Add beans and pasta and cook, stirring frequently, until
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.
In a large soup pot, heat the olive oil over medium high heat.
Add the sausage, onion and garlic and cook for 5 to 6 minutes or until no pink remains in the sausage, stirring frequently to break up the meat.
Add the remaining ingredients and bring to a boil; simmer for twenty minutes.
Add the ditalini and simmer an additional ten minutes, stirring frequently to keep the pasta from sticking to the bottom of the pot.
Best if made a day ahead so the flavors meld.
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.
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.
tomato paste, parsley, and farfalle pasta. Simmer gently, uncovered, for 25
In a large stock pot, saute' onions,carrots and pepper in olive oil until tender. Add garlic,basil,oregano and ham Cook for 2 minutes. Add diced tomatoes, crushing them until they have a thick consistency.
Add chicken stock and kidney beans, bring to a boil and stir in Rotini, boil until pasta is done. Scoop off excess fat.
Remove from heat. Add salt and pepper to taste. Add mushrooms, Cover and set aside for about 5 minutes. Top with Parmesan cheese and scallions before serving.