Pasta E Fagioli With Ham, Mushrooms and Herbs

"This is a slightly different version of the traditional Italian dish, brimming with ham, herbs, tomatoes and onions. This pairs especially nicely with onion foccaccia bread."
 
Download
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by 2Bleu photo by 2Bleu
photo by 2Bleu photo by 2Bleu
Ready In:
50mins
Ingredients:
18
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Heat 2 T. oil in heavy large saucepan over medium heat. Add onion, carrots and bell pepper. Cook until beginning to soften, stirring occasionally, about 8 minutes. Add ham, 3 T. fresh basil, garlic and oregano. Stir 2 minutes. Add tomatoes. Cook until mixture is reduced to thick sauce, about 6 minutes. Add broth and beans. Bring to boil, mashing 1/4 of beans against sides of pot. Reduce heat, cover and simmer 15 minutes.
  • Bring to boil, stirring occasionally. Add pasta. Boil gently until pasta is almost tender but firm to bite, 6-7 minutes. Season with salt and pepper. Sprinkle mushrooms over soup. Remove from heat, cover and let stand 5 minutes. Return soup to boil, stirring constantly. Adjust seasoning. Stir in 5 T. fresh basil. Ladle soup into bowls. Top with green onion tops and drizzle with oil. Pass Parmesan and freshly ground pepper separately.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was absolutely wonderful. So full of flavor. I think the only thing different I did was to add a little more broth. Probably about another 3 cups, just my preference. I grated some fresh parmesan on top but not the olive oil. I just had a bowl when I made it and froze the rest for my lunches next week. Looking forward to it, because it was really so very yummy. I really think the blend of flavors is fantastic. Thanks for posting your recipe Jackie OhNo..I will be making this often.
     
  2. I made this exactly as directed (using bowtie pasta) and reducing it down to 3 servings. This is a nice, hearty soup that made a perfect lunch for us. I didn't use the parmesan cheese or olive oil toppings for personal preference. Thanks for sharing the recipe. :)
     
Advertisement

RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes