I love soup.
When the season changes from summer to fall, and the air just begins to turn crisp, the first thing on my menu is this delicious soup.
This is the first soup I’m posting this season, so you know I have to share one that I think is really very special.
I got your back my friend!
Let me take you to soup heaven.
Oh, this soup is special!!!
Pasta Fagioli soup is always a favorite, but this recipe is incredible!
It’s unbelievably rich and thick and hearty.
Everything you could ask for from a bowl of soup.
It’s full of beans, veggies, pasta and cheese.
It’s thickened by the cooking method and the addition of the Parmesan cheese.
No need to put half of the HOT soup in a blender and hope you don’t sustain third degree burns before dinner.
I say Yay to that!
This recipe, as written, serves 4.
I always double it so I can have leftovers.
Frankly, I really love this soup even more the day after I make it.
I know, the pasta is a little mushy and you have to thin it out with a little water, but I think it’s even more delicious and that’s saying a lot.
Make sure you use a good low sodium chicken broth.
Because many of the ingredients in this soup have fairly high sodium if the chicken broth is also high sodium the soup can become too salty.
The official season for SOUP!
Source: Chef Michael Ronis as seen in Carmines Family Style Cookbook
- Yield : Serves 4
- 1 Cup Dried Cannellini Beans
- 2 Tablespoons Olive Oil
- 4 Garlic Cloves, Thinly Sliced
- 2 Ounces Pancetta or Thick Sliced Bacon
- 1 Small Yellow Onion, Diced
- 1 Medium Carrot, Peeled and Diced
- 1 Celery Rib, Diced
- 2 Dried Bay Leaves
- 1 Tablespoons Dried Oregano
- 1 Teaspoon Fresh Rosemary, Finely Chopped
- 8 Cups Low Sodium Chicken Broth
- 1 Small Ham Hocks
- 1/2 Teaspoon Black Pepper
- 4-5 Canned Plum Tomatoes, Drained
- 2 Ounces Dried Elbow or Ditalini Pasta
- 1 Cup Parmesan Cheese, Grated
1. Pour beans out on a cookie sheet and check for rocks. Rinse beans. In a large pot add dried beans and cover with 2 inches of water. Let soak at room temperature overnight. Drain and rinse beans.
2. In a large sauce pan, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until golden. Add the pancetta and cook the mixture slowly so that the garlic and pancetta brown. Be careful to regulate the heat so the garlic only browns and does not burn. Add the onions and cook the mixture for 2 minutes, stirring. Add the carrots and celery and cook for about 3 minutes. Add the bay leaves, oregano, rosemary and saute the mixture for about 2 minutes or until the flavors meld. Add the stock and ham hock and bring to a boil over medium high heat.
3. Add the drained beans to stock and bring it back to a boil. Boil for about 10 minutes. Using your hands crush the tomatoes and add to soup. Reduce the heat and simmer the soup about an hour or more until beans are tender but not mushy.
4. Increase the heat and boil the soup, stirring often, for 8 to 10 minutes to intensify its flavors and let it reduce and thicken slightly.
5. Reduce the heat to a simmer and add pasta. Cook until the pasta is just al dente about 12 to 14 minutes. Add cheese. Check seasoning and adjust as needed. Serve!