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Pasta & Fagioli (pasta with beans)

Submitted by: Krystyna Vargas of Windber, PA | Date Added: 25 Nov 2009
Listed in: Soups

10oz dried cannellini beans

1 onion

1 clove garlic

1 carrot

1 celery stalk

1 unsmoked ham hock

7 cups beef stock

7 to 9 oz pasta (short)

2 oz fatty bacon (pancetta)

1/4 cup olive oil

Salt

Pepper

Parmegian cheese

Soak beans overnight, drain and rinse.

Peel, chop the onion, garlic, carrot and celery.

Cook the vegetables in a large stockpot, moderate heat, in olive oil until they are transparent.

Add the beans, stock and ham hock.

Bring to a boil.

Cover and simmer until the beans are tender (about 3 hours).

Remove half the beans and puree in a blender.

Return the puree to the soup and mix well.

Add the pasta and season with salt and pepper.

If it is too thick add some water.

Mix well, cook until pasta is done (about 10 minutes.)

Chop the bacon and divide it among the serving bowls, add the soup.