Pasta e Fagiole - Pasta Fazool
Created by Denise Martin, A Taste Back in TimeServes: 8 – 10 • Course: Meat, Poultry Seafood Entrees • Season(s): Summer, Fall
Ingredients
- 2 16 ounce packages of dry cannellini or Christmas beans
- 1 ham bone - not smoked, some meat on it
- 1 small to medium onion
- 4 garlic cloves, minced
- 4 celery stalks, chopped
- 2 carrots, chopped
- 6 tablespoons olive oil
- 2 quarts chicken stock
- 10-12 plum roma tomatoes, seeded, peeled, chopped
- 1 1/2 pounds of small tubular pasta
- 1/2 can of tomato paste
- 1/2 cup parsley, chopped
- Salt
- Pepper
- Red pepper flakes (optional)
- Parmesan cheese, shaved
- extra virgin olive oil
Instructions
Discard any pebbles or discolored beans; soak bean overnight. Heat oil in a large, heavy pot. Sear ham bone and remove to plate. Add red pepper, salt, pepper, onions, celery, carrots, and garlic- cook until onions are soft. Return ham bone to pot, along with drippings and cook 10-15 minutes. Add stock, tomatoes, tomato paste and 3/4 of the beans and half the parsley; cover and cook on low for 1 hour. Cook pasta separately, al dente, drain saving 1 cup of water. Remove bone from pot. Should be thick - to thicken more, add a ladle of pasta water. Add remaining parsley and pasta, and stir gently. serve with a drizzle of olive oil, parmesan and a sprinkle of parsley.