Pasta e Fagioli

Hello Everyone

It has been a while since the last RecipePhile, but much has been going on and unfortunately, cooking has to take the back seat. Last weekend my business partner Kate and I were in Chicago for a meeting. We stayed with two great friends Nick and Mark and made some great food while we were there.

Kate and I decided that we would make Pasta e Fagioli. My father popularized this recipe in my family. He should win an award for his rendition. It is something that I think all of you will enjoy. This is a great meal to make on Sunday afternoons and something you can enjoy, if you don't eat it all in one sitting, all week long.

I hope you enjoy this as much as my family has.

Have a great week.

Michael
"Always remember that food is about more than eating...it is about thinking, buying, preparing, enjoying and most importantly... sharing."

Pasta e Fagioli

2 cans of navy or great northern beans
1 ham hock
2 onions, chopped
3 carrots, chopped
2 stalks celery, chopped
4 tbsp olive oil
2 cloves garlic chopped
1 cup canned crushed tomatoes (undrained)
Parsley, chopped
2 strips bacon, chopped
2 tbsp Le Gout (1) chicken base
1/2 lb small elbow macaroni
1 tsp dried rosemary
Freshly grated Parmaggiano Reggiano cheese
Freshly ground black pepper

Place beans, ham hock, 1 onion, carrots, chicken base, celery and 2 tbsp olive oil into a large pan and cover with water. Cook slowly for 2.5 hours. Discard ham bone (but first cut the delicious meat off and add it to the soup). Puree 1/2 of the beans and return to pan.

In a frying pan, slowly heat remaining olive oil and rosemary until fragrant. Sauté bacon, onion and garlic. Add tomatoes and parsley and sauté for several minutes. Add to the soup mixture.

Add macaroni and cook until al dente. Pour in soup bowls and sprinkle with cheese and freshly ground black pepper. Allow to stand and cook for a few minutes. Serve.

FoodNoteworthies

(1) Le Gout chicken base, according to my father, is the best alternative if you are lacking chicken broth. Keep in mind that this stock base is very salty, which is why there is no salt in this recipe. If you prefer, you can use two cups of homemade or canned stock, these are a little less salty.