This hearty Pasta Fagioli is a comforting, rustic Italian soup that brings the warmth of home cooking to your table. Featuring a rich blend of Great Northern and Pinto beans, this dish is simmered slowly with a smoked ham hock for deep, savory flavor. Fresh vegetables like celery, carrots, and garlic add brightness and texture, while tomato paste provides a subtle tang. The dish is finished with al dente shell pasta, making it a complete and satisfying meal in a bowl. It’s perfect for chilly evenings, family dinners, or meal prep, as it freezes beautifully. Simple ingredients come together to create a robust, flavorful experience that is both nourishing and delicious.
Pasta Fagioli
Description
This hearty Pasta Fagioli is a comforting, rustic Italian soup that brings the warmth of home cooking to your table. Featuring a rich blend of Great Northern and Pinto beans, this dish is simmered slowly with a smoked ham hock for deep, savory flavor. Fresh vegetables like celery, carrots, and garlic add brightness and texture, while tomato paste provides a subtle tang. The dish is finished with al dente shell pasta, making it a complete and satisfying meal in a bowl. It&# 226;ÂÂs perfect for chilly evenings, family dinners, or meal prep, as it freezes beautifully. Simple ingredients come together to create a robust, flavorful experience that is both nourishing and delicious.Ingredients
Directions
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Rinse the Great Northern beans and Pinto beans thoroughly. Place them in a large pot and cover with water. Bring to a boil and cook for 15 minutes until the beans sink.
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Drain the beans and return them to the pot. Add 5 quarts of fresh water, the smoked ham hock (or picnic ham), celery stalk, grated carrots, garlic powder, oregano, basil, tomato paste, salt, and olive oil.
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Bring the mixture to a boil, then reduce heat to maintain a slow, rolling simmer. Cook until the beans are tender but not mushy, stirring occasionally.
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If the soup becomes too thick during cooking, add a little more water to reach your desired consistency.
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In a separate pot, cook 1/2 pound of small shell macaroni in boiling salted water until al dente. Drain well.
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Remove the ham hock from the soup. Discard the bone and skin, then chop the meat and return it to the pot if desired, or serve as is.
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Serve the hot soup in bowls, adding the drained pasta to each bowl so the ratio is approximately 30% pasta to 70% soup.
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Garnish with grated parmesan cheese and freshly ground black pepper to taste.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 35.2kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.8mg1%
- Total Carbohydrate 7.9g3%
- Dietary Fiber 3.1g13%
- Sugars 3.7g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This soup freezes very well. Allow to cool completely before transferring to airtight containers or freezer bags. Thaw in the refrigerator overnight and reheat on the stovetop. Add fresh pasta when reheating for best texture.
Ingredient Substitutions: You can use dried beans if soaked overnight. For a vegan version, omit the ham hock and use vegetable broth instead of water, adding extra olive oil and herbs for richness.
Tips: Grate the carrots finely for a smoother soup texture, or leave them chunkier for more bite. Adjust the salt carefully if using a salty ham hock.
Variations: Add other vegetables like kale or spinach in the last 5 minutes of cooking for extra nutrition.
