Pasta E Fagioli With Ham, Mushrooms and Herbs
photo by FrenchBunny
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 2 medium onions, thickly sliced
- 2 small carrots, thickly sliced
- 1⁄2 medium red bell pepper, cut into thin strips
- 8 ounces smoked ham, cut into 1/4-inch dice (about 1-1/3 cups)
- 3 tablespoons shredded fresh basil or 1/2 teaspoon dried crumbled basil
- 4 garlic cloves, minced
- 1 pinch of dried crumbled oregano
- 1 (15 1/4 ounce) can diced tomatoes, drained
- 6 cups chicken broth
- 2 (16 ounce) cans cannellini beans, drained and rinsed
- 2 1⁄2 cups ditallini pasta (or other small pasta such as shells)
- salt & freshly ground black pepper (to taste)
- 3⁄4 cup sliced mushrooms
- 5 tablespoons shredded fresh basil
- 1⁄3 cup sliced green onion top
- olive oil
- freshly grated parmesan cheese
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.
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Reviews
-
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.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
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!!