Pasta Fagioli

Pasta Fagioli

Ready in 2 hours

An authentic pasta and white bean soup.

"This is truly one of the best soup recipes I've tried. Since it is winter and tomatoes are less than desirable, I used a can of crushed tomatoes. Talk about layering of flavors-this recipe certainly has that component and more. Wonderful!!!!!!!"

- foodiegirl13

Top-ranked recipe named "Pasta Fagioli"

4.8 avg, 10 review(s) 89% would make again

Ingredients

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1 lb small dried white beans; (cannellini navy, etc.)
1 ham bone; with some meat
7 cups chicken stock
2 bay leaves
1 large carrot; unpeeled, washed and sliced
2 stalks celery; chopped
1 teaspoon fresh thyme
4 slices thick cut bacon; chopped
1 medium onion; chopped
0.25 cup olive oil
2 cloves garlic; chopped
1 shallot; chopped
3 tomatoes; (up to 4), peeled and chopped
1 cup chicken stock
2 tablespoons parsley; chopped
1 tablespoon pesto sauce
1 teaspoon kosher salt
0.5 teaspoon freshly ground pepper; to taste
8 ounces small pasta or elbow macaroni
0.5 cup grated Parmesan cheese; (optional)

Original recipe makes 8 Servings

Servings  

Preparation

Pick over the beans, wash thoroughly and cover with water. Allow to soak overnight, or bring to a boil, simmer for 2 minutes and allow to sit covered off the heat for 1 or 2 hours before proceeding (quick soak method).

Drain the beans and discard the water. Add chicken stock to cover beans, ham bone, bay leaves, carrot, celery and thyme.

Bring to a boil and simmer 1 1/2 - 2 hours until beans are tender. Remove bay leaves and discard. Pick meat off ham bone, return meat to beans and discard the bone. Remove a portion of the beans (about 1/3 amount) and crush or mash the beans and return to the pot.

While beans are cooking, fry bacon until crisp and set aside (will be added to soup at the end).

Fry the onion in the bacon grease, and add to the beans while cooking.

Heat the oil in a small pan and saute the garlic and shallot in it. Add tomatoes, 1 cup stock, parsley, pesto and bring to a boil. Pour into cooked beans.

Cook the macaroni, in a separate pot, according to package directions.

Drain the pasta, (reserving a couple cups of pasta water) rinse pasta with cold water to stop further cooking and add to cooked beans. Stir in cooked bacon; adjust consistency with reserved pasta water (if soup is too thick) or mash more beans (if soup is too thin).

Adjust final seasoning with salt, pepper and grated cheese.

Credits

Added on Award Medal

Pasta Fagioli photo by weckle weckle

Calories Per Serving: 524 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Just made this soup with the Easter ham bone. Outstanding! Thank you for this recipe! I will be making this one again. A definite keeper!
Mummz30 1 year ago
Not sure how much pasta to add as it only says 8 small macaroni and that probably is too few! LOL
Graceeh 1 year ago
Yummy! Can tweak to own taste but family gobbled it up!
KathyR911 1 year ago
ltparran 2 years ago
This is truly one of the best soup recipes I've tried. Since it is winter and tomatoes are less than desirable, I used a can of crushed tomatoes. Talk about layering of flavors-this recipe certainly has that component and more. Wonderful!!!!!!!
foodiegirl13 3 years ago
this looks so good, what a great photo, im definelatey going to make this, this week, supposed to rain, so it will be the perfect rainy day meal, thanks for sharing, CCheryl
CCheryl 4 years ago
Made this today during snow storm - good use of Christmas ham bone. Excellent flavor!
klggill 4 years ago
wow that looks great, i cant wait to try it, thanks for posting,,,,,,,CCheryl
CCheryl 4 years ago
This is the real thing!
weckle 4 years ago
Such humble ingredients produce amazing flavor! [I posted this recipe.]
weckle 4 years ago
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