Pasta Fagioli

​Pasta Fagioli is a classic Italian soup. It can be made with a variety of ingredients but 3 are a must: a rich broth, pasta, and beans. We give you a recipe that can be adjusted to your taste so you can make it your own!

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Ham Broth (optional)

Ingredients

• 1 ham bone
• 1 onion
• 1 carrot
• 1 celery rib

Directions

• Put all ingredients in a 4-5 quart pot. You can cut vegetables into small pieces or leave them whole
• Cover with water, about 2-3 quarts, adding a dash of salt and pepper if desired
• Simmer for 2-3 hours
• Strain through cheese cloth and then return broth to the pot
• Remove any good ham from the bone if desired, cut into small pieces and set aside

​Pasta Fagioli

Ingredients

• 1 lb bulk Italian sausage - hot or sweet (optional)
• About 1 c diced ham (optional)
• 1-2 Tbs olive oil
• 1 large onion, chopped
• 3 ribs celery, chopped
• 4 c ham broth or vegetable broth - Gia Russa makes very good vegetable broth
• 2 15-oz cans of cannellini (white kidney) beans, drained and rinsed
• 1 15-oz can diced Italian tomatoes
• 1 15-oz can tomato purée
• 1 clove garlic, minced
• ½ tsp dried basil
• 1 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1 c ditalini rigate, cooked to package instructions
• Fresh Romano cheese to grate and good crusty Italian bread (optional but encouraged)

Directions

• Break sausage into ½” pieces and sauté until browned. Remove from pan and set aside
• Sauté chopped onion and celery in olive oil and sausage drippings until the onions become translucent
• When softened, add onion and celery to the pot of broth, Add beans and simmer 30 minutes
• Add tomatoes, purée, garlic, basil, and red pepper flakes. Add salt and pepper to taste
• Let cook until it returns to a nice simmery boil
• Stir in ham and sausage, let simmer while cooking pasta
• In another large pot, cook ditalini to package instructions
• Drain pasta and add to soup, stir and cook 20 minutes
• Serve with good Italian bread and grated Romano cheese

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