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Pasta e Fagioli III

SUBMITTED BY: Leo J. Lagrotte PHOTO BY: cookin'mama

"There are many recipes for this traditional Italian mainstay, usually served as a meal. Here's another that is slightly different. If you are in a hurry, substitute the dried beans with 3 (16 ounce) cans white, navy, great northern, or cannelini beans. Serve with a salad and crusty Italian bread."
RECIPE RATING:
The reviewer gave this recipe 15 stars. This recipe average a 4.5 star rating.
Read Reviews (13)
PREP TIME  20 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 20 Min
Original recipe yield 2 quarts

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (16 ounce) package dried navy beans
  • 1 (10 ounce) meaty ham bone or smoked pork hocks
  • 10 cups water
  •  
  • 1 (8 ounce) box elbow macaroni
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 (16 ounce) can diced tomatoes
  • 2 stalks celery, diced
  • 1 carrot, diced
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1 cup water
  • salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

DIRECTIONS

  1. Place navy beans, ham bone, and 10 cups of water into a large saucepan or Dutch oven. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are tender, from 1 1/2 to 2 hours.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, rinse with cold water to chill, then set aside.
  3. Once beans are nearly ready, heat olive oil in a Dutch oven over medium heat. Stir in onion and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Stir in tomatoes, celery, carrot, red pepper flakes, and 1 cup of water; bring to a simmer, then reduce heat to medium-low and cook until the carrot has softened, about 10 minutes. While the tomato mixture simmers, remove the ham bone from the beans. Separate the meat from the bone; dice the meat, and discard the bone.
  4. To finish the soup, stir the beans, cooked macaroni, and diced ham into the tomato mixture; add additional water if needed to make a chunky soup. Season to taste with salt and pepper; simmer until the macaroni and beans are both quite tender, from 5 to 15 minutes. Stir in chopped parsley before serving.

FOOTNOTES

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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 10, 2007 by the allrecipes staff
The ingredients and directions in this recipe have been rewritten for clarity. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2003 by RookieCook
Very good recipe--very much like my Italian grandmother used to make. I didn't change a thing. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2005 by I Love to Eat
I know I already reviewed this recipe once, but I made it again this weekend. I sauteed the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 10, 2007 by CRAZY4SUSHI
I just threw everything in the crockpot, except the pasta. I added it about 45 minutes before... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2008 by Angie
This is a lot different from the pasta e fagioli's that I had growing up, but it was really... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2007 by meagain
We enjoyed this soup. I had to add a lot of chicken broth at the end because I had apparently... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2006 by MYLESF
This was a big hit in my house. I have traveled Italy extensively and this recipe tasted like... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2003 by Bonnie
This recipe is easy and exactly the way I like it, making good use of ingredients on hand, and...