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.
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 slow cooker, combine all ingredients except for pasta and cheese; mix well. Cover and cook on low for 3-4 hours.
Stir in pasta. Cover and cook for 30 minutes longer or until pasta is tender. Don't overcook as pasta will disintegrate.
Serve soup with cheese.
eat the water to boiling for pasta while you prepare the sauce
oil in a large pot (for pasta).
While water comes to
and before adding.
Cook for 10 minutes.
Then add
o boil and continue cooking for about 30 minutes stirring occasionally
ours. Taste for seasonings & adjust as desired.
Cook pasta in boiling
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.
ncovered, 2 minutes.
Add pasta, stirring to distribute ingredients evenly
b>pasta (I use shells) and cook for about 15 minutes more until pasta
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.
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.
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.
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.
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!
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.
Saute onion, carrot and celery for 3 or 4 minutes until
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.
Heat oil in large saucepan.
Add bacon and brown, stirring with wooden spoon.
Add onion, celery and garlic and brown well. Add sauce, salt and pepper.
Stir and cook for 10 minutes.
Add carrots, warm water and beans.
Bring to boil.
Cook for 10 minutes.
(Can be simmered longer for a fuller taste, up to 1 hour.)
Stir in pasta and boil, uncovered, until pasta is tender. Stir frequently.
Serve topped with grated cheese.
Makes 4 to 6 servings.