Best 3 Poor Mans Pasta Fagioli Recipes

**Unveil the Comforting Goodness of Poor Man's Pasta Fagioli: A Culinary Journey Through History and Hearty Flavors**

Indulge in a culinary journey through time and flavors with Poor Man's Pasta Fagioli, a classic Italian dish that embodies simplicity, affordability, and heartwarming goodness. Originating from humble beginnings in the countryside, this rustic soup has stood the test of time, gracing tables with its comforting aromas and satisfying flavors. The combination of tender pasta, hearty beans, aromatic vegetables, and a rich broth creates a symphony of textures and tastes that will leave you feeling cozy and content. Join us as we explore the delectable variations of this timeless dish, including a classic version, a slow-cooker variation for effortless convenience, and a vegetarian rendition that caters to diverse dietary preferences. Let's embark on a culinary adventure that celebrates the essence of comfort food and the enduring legacy of Poor Man's Pasta Fagioli.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA FAGIOLI - BEST EVER

Pasta Fagioli - Best Ever image

I have searched high and low for the best Pasta Fagioli Soup and decided to make my own from 2 seperate recipes from Italian Cookbooks and this is my version. You will not be disappointed, trust me. Thanks for trying.

Provided by Fancie Face

Categories < 4 Hours

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

6 ounces sausage
1 yellow onion (chopped)
2 carrots (I shred with potato peeler to long spaghetti like strands)
2 tablespoons tomato paste
14 1/2 ounces diced tomatoes with juice (you can use 2 cans)
10 ounces frozen spinach (put in broth as is)
15 ounces cannellini beans (drained and rinsed)
15 ounces light kidney beans (drained and rinsed)
15 ounces garbanzo beans (drained and rinsed)
6 -8 cups low sodium chicken broth
1 bay leaf
2 teaspoons garlic cloves (minced)
2 teaspoons of herbes de provence seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
4 ounces bacon (cooked)
16 ounces dilitali pasta

Steps:

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.

Nutrition Facts : Calories 1124.7, Fat 32.1, SaturatedFat 9.9, Cholesterol 43.9, Sodium 2267, Carbohydrate 160.6, Fiber 24.6, Sugar 14, Protein 51.5

EASY VEGETARIAN PASTA FAGIOLI RECIPE

Easy Vegetarian Pasta Fagioli Recipe image

This vegetarian Pasta Fagioli recipe is a super simple, hearty, and rustic Italian bowl of comfort. It takes about 30 minutes and a few pantry staples you may already have on hand! Pasta, 2 types of beans, smoky fire-roasted tomatoes, and a few tender veggies make this a perfect belly-warming dinner to fill you up. Be sure to read the post for tips and more information.

Provided by Suzy Karadsheh

Categories Soup

Time 35m

Number Of Ingredients 16

Ingredients

8 oz small pasta (use whole wheat pasta for Mediterranean diet)
Extra Virgin Olive Oil (I used Private Reserve Greek EVOO)
1 yellow onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, chopped
1 dried bay leaf
1 tsp dried oregano
1 28-oz can fire roasted diced tomatoes
5-6 cups vegetable broth
1 15-oz can cannellini beans (or Great Northern Beans), rinsed and drained
1 15-oz can kidney beans, rinsed and drained
Salt and pepper
1/2 cup fresh basil leaves, cut into ribbons
Crushed red pepper, optional
Grated Parmesan cheese, for garnish

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!

Nutrition Facts : Calories 619 calories, Sugar 11.4 g, Sodium 1134 mg, Fat 11.4 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 105.1 g, Fiber 14.8 g, Protein 27.1 g, Cholesterol 3.4 mg

PASTA E FAGIOLI

Pasta e fagioli image

Make this vegan soup in the slow cooker for a super-easy, healthy supper. Packed with veg, pasta and beans, it's a satisfying soup for winter

Provided by Myles Williamson

Categories Dinner, Lunch, Soup, Starter, Supper

Time 9h20m

Number Of Ingredients 14

Ingredients

200g dried borlotti or cannellini beans , soaked for 6-8 hours
2 onions , cut into 1cm chunks
2 medium carrots , cut into 1cm chunks
3 celery stalks, cut into 1cm chunks
2 tbsp extra virgin olive oil , plus extra to serve (optional)
4 garlic cloves , crushed
1 litre fresh vegetable stock
400g can plum tomatoes
2 tbsp brown rice miso
6 rosemary sprigs
4 bay leaves
150g ditaloni rigati or other small pasta shapes
200g cavolo nero , stalks finely chopped and leaves torn
30g vegan parmesan , grated, to serve (optional)

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.

Nutrition Facts : Calories 225 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

Tips:

Use dried beans instead of canned beans to save money and improve the flavor of your pasta fagioli.
Soak the beans overnight before cooking to reduce the cooking time.
Add a ham bone or leftover ham to the pot for extra flavor.
Use a variety of vegetables in your pasta fagioli, such as carrots, celery, onions, and garlic.
Season the soup well with salt, pepper, and Italian seasoning.
Serve the pasta fagioli with a side of crusty bread or a salad.

Conclusion:

Pasta fagioli is a hearty and flavorful soup that is perfect for a cold winter day. It is also a very affordable meal to make, especially if you use dried beans. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying soup that the whole family will enjoy.