Pasta Fagioli
My list of favorite soups is pretty substantial. If I somehow had the chance to exclusively eat soups for the rest of my life, I would be a pretty happy camper because I would be able to eat a favorite soup each day!
I'm so excited to share this recipe for pasta fagioli with you because it is especially one of my favorites. Top three, perhaps. My mom, the queen of making soups, would make this at least once a month for us growing up and it was a real treat. Whenever she said she had pasta fagioli cooking away, we knew it was going to be a good night.
Pasta fagioli is essentially like a classic Italian minestrone, loaded with beans, pasta, meats and a plethora of other vibrant Italian flavors. I sometimes refer to it as "Italian chili" because it's hearty, warm and comforting like your standard chili with an Italian twist, of course!
The key to this rich, complex soup is in the Parmesan. And it's not just for decadence sprinkled on top. The soup is actually cooked with old rinds of Parmesan to boost the flavor. I once called my mom out for keeping a whole bag full of them in the fridge for months on end. Naturally, she said, they were to be saved for whenever she made pasta fagioli. Once I made it with her next from start to finish and I had an aha moment: “So that's where all the flavor comes from!” And what a brilliant way to add flavor. Since then, I've never thrown away just "an old" Parmesan rind again. And neither should you!
This soup is perfect for a relaxing, cozy night in and also great for entertaining. Trust me, the next time you have company over and you make a pot of this soup with some garlic bread and Caesar salad, your guests will be mighty pleased.
Pasta Fagioli
Ingredients
1 pound ground beef or turkey
1/2 pound hot Italian sausage
8 oz cubed ham
1 onion, diced
4 garlic cloves, minced
2-3 shredded and peeled carrots
1 jar marinara sauce (Rao’s is best!)
1 large can tomato sauce
2 cans diced tomatoes
1 can white beans, drained and rinsed
1 can red beans, drained and rinsed
6 cups beef broth
1-2 parmesan rinds
1 tablespoon oregano
2 tablespoon parsley, chopped
1 cup ditalini pasta
Directions
Brown beef, sausage, onions and garlic in a large skillet. Remove from pan and drain excess grease. Brown ham. Add beef mixture, ham and remaining ingredients (except pasta) into a dutch oven or slow cooker. Season with salt and pepper, and add water if needed, to thin. If cooking on the stove-top, simmer for about an hour then bring to a boil. Add pasta and let cook for 10-12 minutes until pasta is tender. If cooking in the slow cooker, cook on low for 6-8 hours. Add pasta for last 30 hour. Serve with grated parmesan.
