Pasta Fagioli Soup
Pasta Fagioli Soup is an Italian classic that'll warm up your chilly nights and add a flavorful pop to your next-day leftovers. Get crusty dipping bread too
Servings 4 servings
- 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 tablespoon 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
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.
In a large saucepan, 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.
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.
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.
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 to season and adjust as needed. Serve!
Serving: 1/4 of the recipe | Calories: 661kcal | Carbohydrates: 56g | Protein: 44g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 750mg | Potassium: 1805mg | Fiber: 11g | Sugar: 6g | Vitamin A: 3325IU | Vitamin C: 12.7mg | Calcium: 493mg | Iron: 8mg