When Sarah announced that this week’s swap theme was Soup/Stew, I was really excited because there’s little I love more than a steamy bowl of soup on a cold day. And when I realized that I only have two soup recipes posted here, I was eager to add another to the blog.
I love making big pots of soup during the cold months and eating the leftovers all week long. My soups always end up turning out more like stews because, for some reason, I possess the inability to achieve a brothy soup. Maybe the simmer function on my stove is too high or maybe I just don’t ever add enough water/stock, but my soups always, without fail, eat up all the broth.
That being said, my pasta e fagioli ended up being more like the literal translation: pasta and beans. Wonderfully delicious but lacking any sort of resemblance to a soup, which in my kitchen, is exactly what I’m used to. I topped my interpretation with a drizzle of olive oil like Melissa suggests and then added some freshly grated parmesan cheese. Yum!
Pasta E Fagioli – slightly adapted from I Was Born to Cook
- 1 16 oz Bag Great Northern Beans
- 2 Smoked Ham Hocks
- 6 Garlic Cloves
- 2 Tbsp. Oregano
- 1 1/2 Cup Marinara Sauce
- Red Pepper Flakes, to taste
- 2 Cups Ditalini Pasta, cooked al dente
- Olive Oil, for drizzling
- Parmesan Cheese, for sprinkling
Sift through the dry beans then add to a stock pot. Cover with a water to a few inches over the beans. Bring to a boil, then turn the stove off and let stand for about an hour to soften. Drain the water then refill with fresh water over the beans by a few inches again. Add the ham hocks, garlic cloves and oregano and simmer for 45 minutes.
Mix in tomato sauce and red pepper flakes and cook another 30 minutes, until beans are tender. Remove from heat and add the cooked pasta and let sit for 5 minutes to allow the flavors to blend. Drizzle with olive oil and sprinkle with parmesan cheese before serving.