Recipe by ANGCHICK
"A quick and easy Italian favorite. Garnish with grated Romano cheese."
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1 (29 ounce) can
2 (14 ounce) cans
great Northern beans, undrained
1 (14 ounce) can
chopped spinach, drained
2 (14.5 ounce) cans
1 (8 ounce) can
crisp cooked bacon, crumbled
1 1/2 teaspoons
ground black pepper
The first time we tried the recipe it was great but needed some extra help. We replaced the bacon with ½-pound Italian sausage cooked and finely chopped in a food processor. We added ¼ cup diced onions and 1 more cup of water. We found during first time, after adding the pasta, the soup was bit too thick. We also halved the salt (½ and ¼ teaspoon), because after adding cheese, we found it a little salty. We also substituted pasta with whole-wheat elbows. The recipe was a 5 star to start, the 2nd time we made it with these modifications we needed 6th star!
I come from an Italian family. A real Italian recipe uses fresh everything. I used Italian sausage, fresh crushed tomatoes, fresh spinach, fresh garlic, fresh parsley, oregano and basil.....and it was wonderful. Baked 2 loaves of french bread and it was a meal to remember......I will use my version from now on.
Overall this was great soup...very close to Olive Garden..I substituted the bacon (why bacon??)for Italian sausage which was much better. I also omitted the salt..didn't need it at all. Next time I will cut down on garlic...whoaaa! 1/8 of a teaspoon of garlic powder is equal to 1 clove..and this recipe totalled 9 cloves! No one came near me for days! Update-use fresh spinach and add at the end. Also, use cannellini beans instead of northern. Yum!
EXCELLENT! Thanks for a great recipe. My husband had been asking for this for a while but doesn't like the kind of Fagioli that is too tomatoee. This one was perfect. Used frozen spinach and added a little olive oil, chopped onions and Italian Seasoning. Will make it again, especially on cold winter nights.
This recipe is FANTASTIC. To "kick it up a notch" I use crumbled hot italian sausage in place of the bacon, add a dash or two of crushed red pepper, include the liquid from the spinach, and use one of those "Natural Goodness" boxes of chicken broth. The seashells tend to asborb a lot of the liquid after sitting for a while, so I like to use the small shells, and fewer than 1/2 the bag. I get rave reviews on this ALL THE TIME and it is some of my friend's favorites!
EXCELLENT! I did saute some chopped onions and a stalk of celery with the minced garlic before hand. It really made a difference! I didn't have a 29 oz. can of diced tomatoes so I just used one can of 14.5oz of the "petite diced" tomatoes. It doesn't need 8 slices of bacon, it gave it a great smoky flavor with 3 or 4. It turned out fabulous!! Very quick and easy.
My dinner guests loved this soup! I did use frozen chopped spinach instead of canned. It was great.
Not sure quite how to rate this, 'cause I did make quite a few changes based on other reviews and my own preferences, but the soup I ended up with was AWESOME! I began by sauteeing 1/2 an onion and celery in about 2 tsp of olive oil in my Dutch oven. Once the veggies were tender, I added the 2 cans of undrained beans, 6 cups of chicken broth, an 8 oz can of tomato sauce, 1 cup of water, 2 tsp of minced garlic and the spices... although I cut back to 1/2 tsp of salt since I used more broth, and also added 1/2 tsp of oregano and 1/4 tsp of red pepper flakes. While simmering for the 40 minutes, I sauteed 1 lb hot turkey italian sausage (removed from casings) and then drained the excess grease. Once the soup was done simmering, I added a package of FRESH spinach and it wilted within a couple minutes, and then stirred in the sausage. I added about 1.5 cups of whole wheat elbows and simmered for another 5 minutes, then removed from heat, so they gradually cook the rest of the way while the soup cooled. I added fresh parmesan and fresh cracked pepper to each serving and it was one of the best soups I've ever had! Thanks for the jumping off point!
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta Fagioli Soup II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 288
** Calories from Fat: 33
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