Hello Everyone! I have tried this fish recipe and I would like to share it with you. It is nutritious soup for these winter days also, it helps your immune system to strengthen yours’ body and you should try this tasty and a great easy fish soup recipe. It is full of colourful vegetables and I adore this combination of tender potatoes, carrots, corn. The soup is full vitamins and so delicious for fish lovers.
200-300 g. white fish fillets, diced ( you should use meaty firm types of fish such as cod fish, snapper, barramundi, salmon and etc. Avoid delicate fish. I used to sear the fish first before making the soup, this give an overall better flavour, but you can use uncooked fish for the soup.)
2 Tbsp olive oil, 1 teaspoon butter.
1/2 fresh green pepper and 1/2 fresh red pepper without seeds and thinly sliced
1 medium onion sliced
2 cloves of garlic roughly chopped
1/2 cup boiled corn or canned corn
1 medium potatoes cubed
1 cup homemade fish stock or high quality store bought fish stock( it is optional)
2-3 cup hot water, ( if it needs more water, you can add more water.)
1/4 cup cream( if you desire, you can add the cream)
1 medium carrot
1 tsp of salt
To serve-Ingredients : 1 tbs, Chopped parsley, optional.
In a large pot add the olive oil and add add the onion and garlic, the sliced fresh green and red pepper. Stir them for one-two minutes and fry them until translucent and then add 1 teaspoon butter and then add 1 table spoon flour, fry it until yellow. Pour 1 cup homemade broth and the hot water.
Add the corn kernels, potatoes, carrot and add the salt and cover. Leave for 10-15 minutes or until the vegetables are cooked and then add your cubed fish.
If you need more liquid, add a little more water. Check for seasoning and adjust if necessary.
This has become a favorite meal at my house. I make it every couple of weeks. I’ve made it in both the Instant Pot and on top of the stove. Both sets of instructions are included below. I choose the cooking method based on my mood and my time frame.
Lentils are both very inexpensive and easy to cook. They’re also very good for you.
I’ve made this for other people several times and I’m always asked for the recipe. It’s a winner!
This is a flavorful, filling soup that’s also plant-based. I’ve fed this to many meat-eaters and they’re happy with the meal, so it’s a great one if you’re working with several different diets in one group of people.
Enjoy it with some crusty bread or maybe some cornbread muffins!
Pasta e Fagioli soup is an Italian style soup loaded with meat, creamy beans, hearty vegetable, tender pasta and a ton of aromatics. This Olive Garden soup recipe is even better than the original, so if you like Pasta E Fagioli from Olive Garden, you’ll love ours. Serve it with our garlic dinner rolls for a full meal.
This Olive Garden Pasta e Fagioli recipe is quick and easy and made with ingredients you probably already have on hand. It’s ready to go in under 40 minutes when making the stovetop version. It’s the ultimate comfort food during the cold winter months, along with our Zuppa ToscanaOlive Garden Souprecipe y’all love.
What Does Pasta e Fagioli Mean?
Pasta e Fagioli is an Italian term that translates to ‘pasta and beans’ in English. Both pasta and beans shine in this soup.
Where Did Pasta e Fagioli Originate?
Italy- where many favorite pasta and bean dishes originate from.
What’s the Difference Between Pasta Fazool and Pasta e Fagioli?
Pasta e Fagioli is a soup with beans and pasta, however the star of the dish is the beans. The Pasta e Fagioli name comes from the Venetian dialect, whereas in the US, it’s commonly referred to as Pasta Fazool derived from the Sicilian or Neapolitan dialect for beans. Same dish – different dialects.
Omit the cheese and you have yourself an easy dairy-free soup recipe.
Vegetarian Pasta e Fagioli
Omit the meat and cheese and you have yourself an easy vegetarian soup recipe. The aromatics, tomatoes and beans will keep the flavor profile you love, in vegetarian form.
Pasta e Fagioli with Sausage
Feel free to sub in sausage (casing removed) for the ground beef . The flavor will be consistent and the end product won’t be inferior. You could also use half and half to mix up the flavors of the two meat products.
How Long Does Pasta e Fagioli Last In The Refrigerator?
Most soups keep 3-4 days in an air tight container. Pasta does have a tendency to soak up the liquid, so you will need to add some more to the pot when re-heating to keep the soup consistency.
Can You Freeze Pasta e Fagioli?
Yep- with some adjustments. Pasta doesn’t freeze well. Instead of adding the pasta to the entire bowl, as instructed, add it to each bowl before you serve. This way when you freeze the leftovers, none of the pasta will be frozen. When you re-heat the soup just add a new batch of pasta to avoid mushy pasta.
Add 1 tablespoon of olive oil to a large soup pot or dutch oven and heat over medium high heat. Once heated, add the ground beef and cook until browned (about 6-7 minutes) breaking into crumbles as it cooks. Drain the excess fat, transfer to a medium size bowl and set aside.
Add the remaining olive oil (1 tablespoon) to the soup pot/dutch oven. Stir in the onions, carrots and celery and cook until tender (about 3-4 minutes). Add the garlic and cook for about 1 minute, until fragrant.
Add the chicken broth, tomato sauce, diced tomatoes, Italian seasoning, cooked beef and 1/2 cup water to the pot and stir to combine. Season with salt and pepper, to taste. Bring to a boil then reduce heat to medium low. Cover with lid and simmer until vegetables are tender (about 15-20 minutes).
While the soup is simmering, add salted water to a separate large pot and bring to a boil. Cook pasta according to the package instructions for al dente. Drain well.
Add the cooked pasta and beans to the pot and heat for 2-3 minutes.
Top with parmesan cheese and/or parsley and serve immediately.
Add 1 tablespoon of olive oil to a large skillet over medium high heat. Once hot, add the ground beef and cook until browned. Transfer the cooked beef to the slow cooker
Add the garlic and onions to the same large skillet and sauté until onions are soft (about 2-3 minutes). Transfer to the slow cooker.
Add the rest of the ingredients, EXCEPT the beans and pasta. Season with salt and pepper, to taste.
Cook on low for 5-6 hours or high for 3-4 hours.
30 minutes before serving, cook the pasta in a separate stock pot according to the package instructions (you want it al dente). Drain and add to the slow cooker along with the beans.
Cook for a final 5 minutes until the beans are warm.
Top with parmesan cheese and/or parsley and serve immediately.
Note 1: I always prefer using 90% lean ground beef for less oil. Feel free to use whatever % you prefer. The nutritional information is calculated using 90% lean beef.
Note 2: Don’t have Italian Seasoning? Replace it with 1 tsp. basil, 1 tsp. oregano and 1/2 tsp of dried thyme.
Note 3: You do not need to add extra water when doing the slow cooker method, unless you want it extra thin.
Note 4: If you aren’t serving the entire pot of soup at once, I recommend adding the cooked pasta to individual bowls (before ladling the hot soup over it) vs adding it directly to the huge pot of soup. This way you can re-heat the rest of the soup, at a later time, without the pasta getting soggy.
This one pot Unstuffed Cabbage Roll Soup recipe is hearty, filling and made in just one pot, for easy clean up. Our easy Cabbage soup is loaded with cabbage, ground beef, rice, tomatoes and spices for a comforting dinner. We serve it with Rosemary and Garlic Dinner Rolls for a complete meal.
This traditional Hungarian Cabbage Roll Soup is highly adaptable to suite many different dietary restrictions and preferences.
Cabbage Roll Soup Variations
Low Carb Cabbage Soup
To make this low carb, replace the rice with cauliflower rice (or omit all together) and omit the sugar. Tomatoes are high in carbs, so I’d cut back to one can of tomato sauce and add one can of tomato paste. Add extra beef broth to get the consistency you prefer. We also like this quick recipe, How to Make Cabbage Soup, if you’re looking for one without tomatoes.
Unstuffed Cabbage Rolls with Sausage
Just substitute sausage for the ground beef. No other edits are needed. Another great cabbage and sausage recipe is this Sauteed Cabbage and SausageSkillet.
Unstuffed Cabbage Rolls with Sauerkraut
Replace equal parts of cabbage with sauerkraut. No other edits are needed.
Can You Freeze Cabbage Soup?
Yep. Few tips – soup will expand when freezing, so leave space in your container or Ziploc for it to expand. Unthaw overnight in the refrigerator or dump it directly into a large soup pan over low. This unstuffed cabbage soup is fantastic after being thawn.