Pasta Fagioli

Pasta Fagioli

      As I have mentioned earlier, I love soups.  This one is one of my top favorites. A traditional soup that has been made in my family forever.  My grandmother used to put beef chunks in it and my mom would also at times add spaghetti noodles instead of the ditalini.  I add a little hamhock for flavor.  Either way, this soup is so delicious it will become one of your favorites.  It is also a great way to utilize leftover marinara sauce.  Pasta Fagioli, (or Pasta Fazul as it sounds here in America) means pasta and beans.  A quick and hearty soup that fills you up and makes you feel warm inside.  I'm telling you, this is an excellent soup and you will fall in love with it.  It is simple, requires very little work, and can be easily frozen for a busy weekday meal once thawed out.  I am sure you have seen different versions of this soup in many different restaurants.  I am told that this style is one of the traditional ways of preparing it in Italy.  Please enjoy my families Pasta Fagioli.

Ingredients:

• 1/2 diced white onion
• 1 small clove diced garlic
• 32 oz Chicken Broth
• 1 15oz can Cannellini beans
• 1 cup left over marinara
• 1 15oz can diced tomatoes
• 1 tsp rosemary
• 1/2 bag ditalini
• 1 hamhock or pork jowl
• salt/pepper

       In a large soup pot or dutch oven drizzle some olive oil and saute the garlic and onion until tender.  Pour in the chicken broth and water if you want to make a little extra.  Toss in the pork and bring to a simmer.  Simmer for as long as you want until the pork is cooked and has added significant flavor to the soup.  Toss in the marinara, beans, diced tomatoes, and rosemary.  Continue to simmer.  Pour in the ditalini pasta and cook until pasta is finished.  Salt and pepper to taste and serve.  That's it!  Please enjoy this simple soup with a ton of flavor.  Pasta Fagioli---My favorite.