Several years ago I traveled with an Italian family, and this was one of their most requested soups. They referred to it as Pasta Fazool, but it is also known by its traditional name, Pasta e Fagioli.
This easy, hearty dish is built on a zesty tomato based white bean soup, with plenty of fresh vegetables thrown in. Then, the ever-present pasta is added for the crowning touch. What’s not to like?
Pasta Fazool is quite affordable to make, and great for a group. The more the merrier—just add water! It’s perfectly delicious for vegetarians, too. Of course, when I made it last, I went the other way. I pulled out a thick slab of ham tucked in the freezer from the holidays—a terrific addition, but not essential for this special soup. A day ahead I tossed the ham cubes in an oil rub laced with garlic, fennel, red pepper flakes, and rosemary and set it all aside.
To get things started, beans are first simmered until near tender with crushed tomatoes flavored with onion, garlic and sage. Either dried or canned cannellini or mayocoba beans work nicely.
To pull it all together, I briefly sautéed the seasoned ham (optional) in olive oil, and stirred in a few fresh vegetables. Next, the cooked beans are added and it’s briefly simmered to incorporate the flavors.
Lastly, escarole, kale or other hearty green is added to the pot, followed by a small pasta, such as ditalini. It’s simmered for another 10 minutes or so, until al dente.
Top with a grating of Parmesan Reggiano and pass plenty of warm crusty bread.
Aka, Pasta e Fagioli
2 tablespoon olive oil, divided
1 onion, chop
2 cloves garlic, mince
1 teaspoon dried sage, crumbled
14 oz. can crushed tomatoes
1 cup dried and soaked cannellini or mayocoba beans
2 cups water or stock (approximate), divided and used as needed
1-1/2 cups ham cut into ½” chunks (optional), in herbal rub (see below)
1 carrot, diced
1 poblano chile, seed chop
½ teaspoon dried oregano
1 bay leaf
1”x2” chunk Parmesan cheese
½ teaspoon each sea salt and ground pepper
1 small bunch lacinato kale, ribs removed and leaves torn into 2” pieces
1-1/2 cups ditalini pasta
Grated Parmesan cheese
- Heat olive oil in a saucepan over medium heat. Sauté onion until soft, then add the garlic and sage, stirring briefly. Add the crushed tomatoes, the beans, and 1 cup water. Simmer about 1-1/2 hours. Or, using pressure cooker, set on High Pressure for 18 minutes with pressure valve set to Sealing and use Quick Release.
- In a fresh pot over medium high heat, add 1 tablespoon olive oil and sauté the seasoned ham for 2- 3 minutes (optional). Add the carrot, green pepper, and ½ teaspoon oregano, cook 4-5 minutes. Stir in the beans, Parmesan chunk, salt and pepper, 1 cup water, and simmer covered for 20 minutes.
- Add the kale to the pot and simmer for 3-4 minutes, stir occasionally, until it begins to soften. Stir in the dry pasta and simmer an additional 10 minutes until pasta is al dente. Add more water as necessary, it should be thick yet soupy. Adjust seasoning.
- Serve with Parmesan cheese and plenty of crusty bread. Serves 4-6.
For the ham rub: marinade cubed ham 1 day ahead in: 2 cloves garlic crushed, ½ tsp fennel, ½ tsp red pepper flakes, ½ tsp rosemary, 2 tbsp olive oil, pinch sea salt.