Best Polish Italian Pasta Soup No Beans Recipes

PASTA E FAGIOLI SOUP

Steps:

• In a large heavy-bottomed pot or Dutch Oven, combine the beans, bay leaves and 2 quarts (8 cups) of water. Bring to a boil, over medium high heat, then lower the heat to a simmer and cook until the beans are tender, about 1 hour.
• Using a colander set over a bowl, drain the beans, collecting the broth into the bowl. Add chicken stock to complete 6 cups of liquid. Reserve the broth and the beans.
• Wipe down the pot and bring it back to the stove, over medium heat. Heat the olive oil and sauté the pancetta until golden brown. Remove and place in a paper towel-lined plate to soak up the excess grease. Reserve.
• Add the onion, leek, carrot and celery, sautéing until softened, about 5 minutes. Then, stir in the minced garlic and cook for a minute or two, or until fragrant.
• Stir in the thyme leaves and cook for about a minute.
• Add the pancetta back into the pot. Then, add the crushed tomatoes, tomato paste, parmesan rind, reserved broth, salt and pepper.
• Cover, lower the heat to medium-low and simmer for 10 to 15 minutes.
• In the meantime, cook the pasta separately, according to package instructions.
• Add reserved beans and cooked pasta to the soup.
• Stir in the grated parmesan cheese. Taste for seasoning and adjust salt and pepper.
• Stir in the sliced basil, reserving some for garnishing.
• Garnish with basil and fresh thyme. Serve immediately.

PASTA AND BEAN SOUP

Steps:

• Heat olive oil in a large heavy-bottomed pot over medium heat. Add prosciutto and cook, stirring, until prosciutto begins to render its fat, about 4 minutes.
• Add carrot, onion, celery and garlic. Season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes. Add tomato paste, stir to coat other ingredients, and cook for 2 minutes. Add broth, one quart water and potatoes. Raise heat to high and bring to a boil, then lower heat and simmer until potatoes are very soft, about 25 minutes. Transfer potatoes to a bowl and mash them.
• Return potatoes to pot and stir them into soup. If not serving immediately, let cool, cover and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
• Add beans and pasta. Cook over medium heat until beans are warmed through, about 5 minutes. Stir in rosemary, crushed red pepper and cheese. Taste and adjust seasoning with salt and pepper, if necessary.
• To serve, ladle some soup into each of 8 bowls. Top with more cheese and a drizzle of extra virgin olive oil.

POLISH ITALIAN PASTA SOUP (NO BEANS)

Steps:

• If using kielbasa, slice into 1/4 inch rounds; if using sausage, remove casings.
• In a large dutch oven, cook and stir sausages over medium heat for about 10 minutes, or until done.
• Meanwhile, boil water for pasta; cook pasta and drain.
• Remove sausage with a slotted spoon; reserve drippings in pot.
• Cook celery, onion and garlic in the same pot for about 5 minutes or until tender.
• Drain off excess fat from pan.
• Add chicken broth, herbs and red pepper to pot; bring to a boil and simmer for 10 minutes.
• Add undrained tomatoes and sausage; heat through.
• Ladle soup into bowls, add pasta to bowl of soup.

PASTA BEAN SOUP

Steps:

• In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese.

ITALIAN BEAN SOUP

Steps:

• In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes. , Add spinach and cook just until wilted. Sprinkle each serving with cheese.