Pasta e Fagioli Soup
A classic Italian pasta and bean soup with salt pork, meatballs, cannellini beans, and ditalini pasta in a rich herb-scented broth.
Ingredients
- 0.5 lb dried cannellini or navy beans
- 0.5 lb dried kidney beans
- 0.3 cup olive oil
- 0.3 lb salt pork, diced fine
- 1 large onion, chopped fine
- 5 garlic cloves, peeled and mashed
- 4 celery stalks with leaves, sliced
- 3 tsp salt
- 2 tsp crushed red pepper
- 1 tsp each: oregano, basil
- 1 can 16-oz Italian tomatoes, drained and chopped
- 0.3 cup snipped fresh Italian parsley
- 0.5 cup julienned carrot
- 0.5 lb ground sirloin
- 1 egg
- 4 tbsp seasoned bread crumbs
- 0.5 lb ditalini pasta
- 1 tbsp freshly grated Romano or Parmesan cheese
Instructions
- 1
Rinse and pick over dried beans. Soak overnight in cold water. Drain, then place in stockpot with 10 cups cold water. Bring to a boil, then reduce heat to simmer.
- 2
Heat olive oil in a heavy skillet. Add salt pork and cook until fat melts and meat begins to brown, about 15 minutes. Add onion and garlic and sauté until onion is golden. Add to beans along with celery, salt, peppers, oregano, and basil. Cover and simmer until beans are tender, about 2½ hours.
- 3
About 30 minutes before soup is finished, add tomatoes, parsley, and carrot.
- 4
Combine ground meat with egg and bread crumbs. Roll into miniature balls. Add to simmering soup.
- 5
About 20 minutes later, add ditalini and cook until tender. Serve with grated cheese.