About this recipe:There are so many recipes for this traditional Italian mainstay, usually served as a meal. Here's another that is slightly different.
Leo J. Lagrotte
400g (14 oz) dried haricot or cannellini beans
1 meaty ham bone
2.25L (4 pints) water
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
2 (400g) tins chopped tomatoes
2 stalks celery, diced
1 carrot, diced
1/2 teaspoon dried crushed chillies
225ml (8 fl oz) water
1/2 (500g) pack macaroni
salt and freshly ground black pepper to taste
handful chopped fresh parsley
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Place beans, ham bone and water into a large saucepan or casserole. Bring to the boil over high heat, then reduce heat to medium low, cover and simmer until the beans are tender, from 1 1/2 to 2 hours.
Once beans are nearly ready, heat olive oil in a casserole over medium heat. Stir in onion and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Stir in tomatoes, celery, carrot, chillies and water; bring to a simmer, then reduce heat to medium-low and cook until the carrot has softened, about 10 minutes. Add macaroni.
While the tomato mixture simmers, remove the ham bone from the beans. Separate the meat from the bone; dice the meat, and discard the bone.
To finish the soup, stir the beans and diced ham into the tomato mixture; add additional water if needed to make a chunky soup. Season to taste with salt and pepper; simmer until the macaroni and beans are both quite tender, from 5 to 15 minutes. Stir in chopped parsley before serving.
I know I already reviewed this recipe once, but I made it again this weekend. I sauteed the onions and then put the rest of the ingredients with a ham bone in the slow cooker. I used two tins of cannellini beans. I added macaroni already cooked just before I served. Sprinkled with parmesan cheese and served with garlic rolls. good dinner - 24 Jul 2008
Very good recipe -- very much like my Italian grandmother used to make. I didn't change a thing. - 24 Jul 2008
I just threw everything in the slow cooker except the pasta. I added it about 45 minutes before serving. The recipe itself has fairly simple taste to it. But that is usually how Pasta Fagioli is. I increased the garlic and added a little bit of fresh sage to mine. And of course salt and pepper. The main reason I used this recipe is because I was looking for something to do with the ham bone. - 24 Jul 2008