My Grandma’s Version of Pasta Fagioli Soup

Ingredients:

1 spiral ham bone with some meat still left on

4 tablespoons olive oil

1 knorr ham bouillon cube

6 cups ham stock from the ham bone

1 cup diced bacon, you can use pancetta or guanciale instead, my nonni was frugal and bacon was cheaper.

1 and 1/2 cups diced carrots

1 and 1/2 cups diced Celery

as many cloves of fresh diced garlic as you like!

1 medium yellow onion diced

about 2 tablespoons cento extra concentrated tomato paste

14.5 oz can cento petite diced tomatos

1/2 cup cento crushed tomatos

1 tablespoon crushed Calabrian chili’s in oil

1 can great northern beans

1 can Kidney beans and whatever other beans you like!

1 and 1/2 tablespoon brown sugar

1 tablespoon oregano

1/2 tablespoon Dried basil

1 tablespoon fresh thyme

2 tablespoons fresh parsley, chopped

1 and 1/2 cups ditalini pasta or whatever pasta you have on hand.

1 block parm reggiano (has to be reggiano!)

1 rind off the parm reggiano block

Kosher salt and freshly ground pepper to taste

1 pound ground pork

a few hunks of Soparosetta (cooked in the soup just for flavor)

1/4 cup dry white wine (we used that cheap gross glass jug of wine I think it was Carlo rossi 😂

Instructions:

Bring 10 cups of water to a boil, add the ham bone and the pork bouillon cube. Let boil for 3 hours, you can add water along the way if you need to, there’s your stock.

Heat olive oil in big pot on medium heat, add carrots, bacon,Celery and onions and cook until they’re looking done.

Reduce heat a bit and add garlic and tomato paste. Stir it around for about 4 or 5 minutes until it’s looking good.

Bring heat up to medium again and add wine, this should deglaze everything nicely.

Now add your meat and cook while mixing around making sure to break up the pieces of meat. Once the meat is damn near cooked through add the crushed tomatoes and diced tomatoes, then throw in your oregano, basil, thyme, parsley, calabrian chili, brown sugar, beans and salt and pepper, cook for about 2 minutes then add your home made ham stock! Reduce heat to a tad bit higher then Low heat and throw in your chunks of Soparosetta and your parm rind.

Let this all cook for around 2 hours while stirring occasionally, and if you need to you can add ham stock throughout the cook or even a little water, you’ll know just by looking at it and tasting if it needs either of the 2.

When the soup is close to done, boil your pasta and throw it in the soup once its cooked and let it simmer in the soup for about 15 minutes.

I like mine with freshly grated parm reggiano on top, some Crusty seeded bread and a chilled glass of sambuca! Enjoy!

Notes:

Traditional Ingredients with a Twist: This recipe combines traditional ingredients like ham bone, bacon, and beans with unique elements such as Calabrian chilis and white wine, adding depth and complexity to the flavor profile.

Use of Ham Stock: The homemade ham stock, made by boiling the ham bone with water and a bouillon cube, forms the flavorful base of the soup. This technique ensures that no part of the ham goes to waste and infuses the soup with rich, meaty flavors.

Versatile Bean Choices: The recipe allows for flexibility in bean selection, encouraging the use of different varieties according to personal preference. This adds texture and nutritional value to the soup while also accommodating dietary needs and taste preferences.

Layered Flavors: The gradual addition of ingredients, from vegetables and aromatics to herbs and seasonings, allows for the development of layered flavors in the soup. Each component adds its own unique taste and enhances the overall richness of the dish.

Balanced Seasonings: The recipe includes a balance of dried and fresh herbs, along with salt and pepper to taste, ensuring a well-seasoned and flavorful soup without overpowering any individual ingredient.

Cooking Techniques: Various cooking techniques, such as sautéing, deglazing with white wine, and simmering, are employed to extract maximum flavor from the ingredients and achieve the desired texture and consistency of the soup.

Generational Influence: The recipe reflects the influence of family heritage and culinary tradition, with the inclusion of ingredients and techniques passed down through generations. This adds a nostalgic element to the dish and imbues it with cultural significance.

Customizable Serving Suggestions: The soup can be served with a variety of accompaniments, such as freshly grated Parmigiano-Reggiano cheese, crusty bread, and a glass of sambuca, allowing for customization based on personal taste preferences and occasion.

Preparation Tips: The recipe provides helpful tips for preparing the soup, such as boiling the pasta separately and adding it to the soup just before serving to prevent it from becoming overcooked or absorbing too much liquid.

Portioning and Storage: The recipe yields a generous amount of soup, making it suitable for batch cooking and freezing for future meals. This allows for convenient meal prep and ensures that leftovers can be enjoyed at a later time with minimal effort.

Nutrition Information:

Frequently Asked Questions:

Can I substitute pancetta or guanciale for bacon?

Yes, you can substitute pancetta or guanciale for bacon if you prefer.

They will add a slightly different flavor profile but will still complement the soup well.

Can I use canned ham stock instead of making it from a ham bone?

While homemade ham stock adds rich flavor, you can use canned or packaged ham stock as a convenient alternative.

Just adjust the seasoning accordingly to taste.

What if I don’t have Calabrian chilis?

If you don’t have Calabrian chilis, you can substitute with crushed red pepper flakes or your preferred chili pepper for a similar kick of heat.

Can I omit the wine from the recipe?

Yes, you can omit the wine if you prefer. It adds depth to the flavor profile, but the soup will still be delicious without it.

How long should I cook the soup if I’m using canned beans instead of dried?

If using canned beans, you can reduce the cooking time of the soup by about an hour since the beans are already cooked.

Adjust the simmering time accordingly to allow the flavors to meld.

Is there a substitute for ditalini pasta?

Yes, you can use any small pasta shape you have on hand, such as elbow macaroni, small shells, or orzo.

Can I freeze leftovers of this soup?

Yes, this soup freezes well.

Allow it to cool completely before transferring to freezer-safe containers or bags.

It can be stored in the freezer for up to 3 months.

What can I use instead of parm reggiano rind?

If you don’t have parm reggiano rind, you can omit it or use a piece of parmesan cheese rind instead.

It adds a rich umami flavor to the soup.

How can I adjust the spice level of the soup?

To adjust the spice level, you can increase or decrease the amount of Calabrian chilis or omit them altogether if you prefer a milder flavor.

Can I make this soup vegetarian?

Yes, you can make a vegetarian version of this soup by omitting the bacon and ground pork.

Increase the amount of vegetables or add plant-based protein sources like tofu or tempeh for a hearty vegetarian option.