Pasta Fagioli-Hearty Bean Soup

1. 1

   Rinse beans, soak overnight and drain. To a very large stock pot add about 3 tablespoons olive oil and briefly saute the celery, garlic, carrot, onion and ham bone or ham hocks. Break up the canned tomatoes and add to pot with all of the juices from the can. Let it all heat up while you add beans, water (optional broths if using), herbs and bay leaf. Season with a little red pepper flakes, salt and pepper to taste.

2. 2

   Simmer until beans are tender about 2-3 hours on a medium low to low simmer. Remove bay leaf. Remove bones and pick meat off to add back into the soup. Season to your taste.

3. 3

   Cook and drain tubetti, return to cooking pot, add some of the soup broth to the pasta. At this point you can take half of the beans and puree, but I like the thinner broth and whole beans. First night soup is my favorite; everyone else likes the soup thicker or the next day.

4. 4

   Notes for basic pasta fagioli: Once you have your basic soup ready you can get pretty creative adding in sauteed favorite greens to the simmering soup for several minutes before serving. Tiny meat balls, crispy pancetta, or prosciutto, and sausage are favorite additions for a second soup meal. Keep in mind all additions = more expense. I love freshly grated cheese in my bowl of pasta fagioli. Freeze leftover soup without pasta.

5. 5

   Since it was sausage making day, I left some meat on the pork butt bones and added them to the soup as well, nice bits of tender pork in the soup along with the ham bits.

* Per serving · 4 servings · Values may vary.