Recipe of Pasta Olio E Aglio Chef

Pasta E Fagioli Iii

When hot, add sliced garlic cloves and stir just until toasted.

Recipe Summary Pasta E Fagioli Iii

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.

Ingredients | Pasta Olio E Aglio Chef

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

½ teaspoon red pepper flakes, or to taste

1 cup water

salt and pepper to taste

2 tablespoons chopped fresh parsley

Directions

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.

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.

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.

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.

Info | Pasta Olio E Aglio Chef

prep: 20 mins cook: 2 hrs total: 2 hrs 20 mins Servings: 8 Yield: 2 quarts

TAG : Pasta E Fagioli Iii

Soups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes,