Saturday, February 21, 2009


I got inspired to whip up my version of Pasta Fagioli soup. There are a lot of versions to this soup, some are tomato based, some are thick by pureeing half of the beans and mixed back to the soup. I like mine simple.

I don't have the exact measurements for the ingredients but you be the judge as to how much you'll have to use. I used some leftover ham from the holiday and used different kinds of beans w/c i already have in stock.

I forgot to soak the beans overnight, i opted to do the quick soak method w/c is simply boiling the beans until al dente.

Ham or ground meat (i had some diced ham in the freezer)
1 stalk of celery diced
1 small carrots diced
1 medium onions chopped
2 cloves garlic chopped
Broth of your preference (i like beef broth for this soup)
salt and pepper to taste
elbow macaroni
parmegiano or romano cheese (i used the rind)

Saute garlic, onions, carrots and celery until veggies are soft, then the ham.
Add the beans to the veggies, pour in the broth.
Bring to a boil, reduce the heat and simmer, covered until the beans are tender.
Add more broth or water if needed.
Also add the cheese rind w/c will give more taste and flavor to the soup.
Add the pasta and another cup of boiling water to the pot.
Cook, stirring constantly, until the pasta is tender.
Taste and adjust the flavor.
Remove from heat.
Take out cheese rind that didn't melt.
Serve very hot garnish w/ parsley, celery leaves and parmigiano cheese.