Pasta Fagioli

[Mike S]

Pasta and bean soup, classic comfort food for me. Anyone have a favorite recipe I should try?

 

[jocor]

Pasta and bean soup, classic comfort food for me. Anyone have a favorite recipe I should try?

My mother used to call that Pasta Fazool. Have you tried Pasta and chickpea soup? Basically the same except with chickpeas instead of kidney beans.

• 1 tablespoon olive oil
• 7 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• 2 cups crushed tomatoes

• 2 cups low fat, low sodium chicken broth
• 1 cup cooked chickpeas
• 1 cup cooked elbow macaroni
• salt and pepper to taste
• Add all ingredients to list

1. In a large pot over medium heat, combine the oil and garlic and saute for 3 minutes. Stir in the rosemary and saute for 2 more minutes. Add the tomatoes and simmer for 15 minutes.
2. Add the broth and chickpeas and simmer for an additional 10 minutes. Finally, add the macaroni and allow to heat through completely, about 5 more minutes. Season with salt and pepper to taste and serve.

 

[Mike S]

Thanks, Jocor, I'll give it a try.

Yeah, it's usually pronounced pasta fazool here, maybe because that's how Dean Martin pronounced it in "That's Amore." I also heard it pronounced that way in southern Italy, around Naples.

 

[Corn Pop]

Soup is genius. Im not a fan of pumpkin but can down a pumpkin soup easy. Soups are another world of food.

 

[Angel]

I make a pretty good spaghetti sauce.

1. 2 cans Contadina crushed tomatoes
2. 1 large white onion (chopped)
3. 5 garlic cloves (chopped into small pieces)
4. 2 carrots (chopped)
5. One pound mild sausage
7. One pound beef

Cook beef and sausage in a pan. Drain.


In a pot Pour olive oil (to your taste, I usually do several tbsp)
Let it warm on medium heat
Add onion. Cook for ten minutes.
Add garlic. Cook 2 to 3 minutes.
Add carrots and crushed tomatoes.
Add meat (both beef and sausage)
Simmer on medium heat for 30 minutes

Cook spaghetti while sauce is simmering.

That's it! You'll love it.

 

[Mike S]

Angel, I'm going to try you recipe. I'm forever in your debt if you can get me to make a good tomato sauce, because, so far, I suck at it.
Lots of things I've been able to do well, and that ain't one of them.

 

[Angel]

It will turn out great, I'm sure! And you can be proud that you made the recipe from scratch!

 

[jocor]

I'll pass on the sausage or substitute turkey sausage, but I'm really curious to know what the missing ingredient #6 is

 

[Angel]

Oh!! Hahaha !!!! There's no missing ingredient . Apparently I can't count

 

[Mike S]

I think #6 is supposed to be fresh oregano and basil.

 

[Angel]

Fresh basil leaves taste much better than dried.

You can pretty much add or take away whatever you want. Sometimes I like to put in fresh mushrooms too. Some people I know add bell pepper.but I don't because I hate cooked bell pepper. I just kept it simple for you.

 

[JohnDB]

I love tortellini soup...

That bowl of quivering blond tortellini getting hit by clear broth and making a kaleidoscope before your very eyes. Very impressive and tasty.

 

[jocor]

My mother used to make something that was pronounced Iya Oya. I think it was spaghetti/broccoli soup with a heavy dose of sauteed garlic. Do any of you recall that?

 

[Mike S]

Fresh basil leaves taste much better than dried.

You can pretty much add or take away whatever you want. Sometimes I like to put in fresh mushrooms too. Some people I know add bell pepper.but I don't because I hate cooked bell pepper. I just kept it simple for you.

My herb garden gives me tons of fresh basil all summer. We dry a lot of it for the winter, also oregano, thyme, sage, rosemary, and marjoram. I even have the thyme planted between our path stones, so that when we walk on it and crush it we get that wonderful aroma.

 

[JohnDB]

Dried Basil?

Oh oh oh....
Anyone using such is a heretic for sure.

A definite unbeliever....

Shunnnn the unbeliever shunnnnn.

 

[Marianne333]

Here is a recipe I discovered recently. At first I wasn't sure about it, but then I tried it and it turned out really tasty. It's called Chicken Rollatini Stuffed with zucchini and mozzarella.
Ingredients:
1 tablespoon plus 1 teaspoon olive oil
4 garlic cloves chopped
1 1/2 cups shredded zucchini
1/4 cup plus 2 tablespoons grated Romano or Parmesan cheese
1/2 teaspoon plus 1/8 teaspoon salt
freshly ground black pepper
3/4 cup shredded mozzarella
8 thin chicken cutlets
1/2 cup Italian seasoned whole wheat bread crumbs
Juice of 1 lemon

Preparation:
Preheat the oven to 450 degrees. Lightly spray a baking dish with oil.
Heat a large skillet over medium-high heat. Add 1 teaspoon of the oil and the garlic. Cook stirring until golden about 1 minute. Add the zucchini, 1/4 cup of the Romano, 1/8 teaspoon of the salt, and black pepper to taste. Cook, stirring until the zucchini is tender 3 to 4 minutes. Remove the pan from the heat and let cool to room temperature. Add the mozzarella and mix well.

Wash and dry the chicken and arrange on a cutting board. Spread each cutlet with 3 tablespoons zucchini-cheese mixture. Roll up and set aside seam side down.

In a small bowl combine the bread crumbs and remaining 2 tablespoons Romano. In a separate bowl combine the remaining 1 tablespoon of olive oil,, the lemon juice, the remaining 1/2 teaspoon salt and a pinch of black pepper. Dip the rolled chicken in the lemon mixture, then into the bread crumbs, rolling to coat evenly. Place the chicken seam side down in the prepared baking dish. Spray the tops of the chicken with oil. Bake until cooked through, 25 to 30 minutes.

 

[Mike S]

Here is a recipe I discovered recently. At first I wasn't sure about it, but then I tried it and it turned out really tasty. It's called Chicken Rollatini Stuffed with zucchini and mozzarella.
Ingredients:
1 tablespoon plus 1 teaspoon olive oil
4 garlic cloves chopped
1 1/2 cups shredded zucchini
1/4 cup plus 2 tablespoons grated Romano or Parmesan cheese
1/2 teaspoon plus 1/8 teaspoon salt
freshly ground black pepper
3/4 cup shredded mozzarella
8 thin chicken cutlets
1/2 cup Italian seasoned whole wheat bread crumbs
Juice of 1 lemon

Preparation:
Preheat the oven to 450 degrees. Lightly spray a baking dish with oil.
Heat a large skillet over medium-high heat. Add 1 teaspoon of the oil and the garlic. Cook stirring until golden about 1 minute. Add the zucchini, 1/4 cup of the Romano, 1/8 teaspoon of the salt, and black pepper to taste. Cook, stirring until the zucchini is tender 3 to 4 minutes. Remove the pan from the heat and let cool to room temperature. Add the mozzarella and mix well.

Wash and dry the chicken and arrange on a cutting board. Spread each cutlet with 3 tablespoons zucchini-cheese mixture. Roll up and set aside seam side down.

In a small bowl combine the bread crumbs and remaining 2 tablespoons Romano. In a separate bowl combine the remaining 1 tablespoon of olive oil,, the lemon juice, the remaining 1/2 teaspoon salt and a pinch of black pepper. Dip the rolled chicken in the lemon mixture, then into the bread crumbs, rolling to coat evenly. Place the chicken seam side down in the prepared baking dish. Spray the tops of the chicken with oil. Bake until cooked through, 25 to 30 minutes.

Welcome to CF, I know you'll like it here.

I'm going to try your recipe.

 

[GodsGrace]

I think #6 is supposed to be fresh oregano and basil.

Origano or Oregano (correct either way) will make it taste like pizza sauce.

You heard it pronounced Pastafagiol in Naples because it's their dialect.
This soup is called pasta e fagioli.

W

 

[GodsGrace]

Welcome to CF, I know you'll like it here.

I'm going to try your recipe.

Me too!

Wait. You cook?
Where do you live??

LOL

W

 

[GodsGrace]

My mother used to make something that was pronounced Iya Oya. I think it was spaghetti/broccoli soup with a heavy dose of sauteed garlic. Do any of you recall that?

Are you sure you don't mean
Oy Veh!

W