Pasta Fagioli Soup
Pronounced “Fah-JYO-lee” it translates to pasta and beans. There are many variations of this soup. It is sometimes referred to as Pasta “Fah-zool” in New York Italian dialect.
Serves 8
Ingredients:
1 lb Dried Cannellini Beans
¼ cup Olive Oil
3 each Celery Stalks, 1/8 inch dice
2 each Carrots, 1/8 inch dice
1 each Yellow Onion, 1/8 inch dice
2 sprigs Rosemary
4 cloves Garlic, peeled and minced
28 oz can Diced Tomatoes, with juice
3 quarts Stock or Water
1 each Smoked Ham Hock
2 each Parmesan Cheese Rinds
3 cups Spinach, thinly sliced
2 TBL Italian Parsley, fine chop
½ tsp White Wine Vinegar
½ tsp Fish Sauce
2 tsp Kosher Salt
1 tsp Black Pepper, fresh ground
As needed Ditalini Pasta, parboiled and cooled
As needed Extra Virgin Olive Oil
As needed Parmesan Cheese, freshly grated
Method:
1. Soak cannellini beans in 3 QTs of water overnight at room temp
2. Heat oil in a stock pot on medium heat and saute celery, carrots, and onion for 6-8 minutes or until softened.
3. Add rosemary and garlic and sauté for 2 minutes more stirring often.
4. Drain beans and add to the pot along with tomatoes and stock or water. Stir well and bring to a boil.
5. Add ham hocks and cheese rind and reduce heat to a simmer.
6. Cook on a low simmer for 1 ½ - 2 hours or until beans are tender.
7. Remove hock and cheese rinds.
8. Strain out 2 cups of cannellini beans and puree in a food processor. Add back to the soup and stir well.
9. Add spinach, fresh parsley, white wine vinegar, fish sauce, kosher salt, and black pepper. If using water in place of stock, you may need to increase the salt.
To Serve: Ladle hot soup into bowls. Add cooked ditalini pasta, extra virgin olive oil, and fresh grated cheese.