Steve Fairhurst’s Pasta Fagioli

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
steve Fairhurst's Pasta Fagioli recipe is a delicious and hearty Italian soup that is perfect for a comforting meal. This recipe combines tender pasta with flavorful beans, vegetables, and spices, creating a dish that is both satisfying and nutritious. With its rich and creamy texture, it is sure to warm you up on a cold day. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and will impress your family and friends.

Keywords: pasta fagioli, Italian soup, comforting meal, hearty, nutritious.

steve fairhurst's pasta fagioli recipe details

Steve fairhurst’s pasta fagioli recipe, recipe Rating: 4.6
Number of votes:119

Pasta, beans and vegetables in ham stock. In addition to the ham, you can add Italian ham, smoked Italian sausage , Genoa salami, sopresatta – also try pepperoni for more zip.
Ready in: 1 day 3 hours

Ingredients

Serves: 15

• Ham bone w/1 1/2 -2 pounds meat
• 1 pound carrots
• 6 stalks celery
• 1 lg. fennel bulb w/ tops
• 2 lg. Spanish onions hot
• 1 bunch green onions
• 2 – 28 ounce. cans whole Italian plum tomatoes
• 1 – 28 ounce. can Italian tomato sauce or favorite spaghetti sauce
• 1 pound mushrooms
• 1 head garlic
• 1 bag baby spinach
• small block aged Parmesan w/ rind
• 1-2 cans canellini beans (Italian white beans)
• 1-2 cans pink beans
• 1 box ditalini pasta
• a little chianti red wine
• a little red wine vinegar ( cuts down airiness the beans)
• 1 tablespoon. garlic and onion powders, oregano and cracked black pepper to start, adjust later w/ more
• 2-3 vegetable bouillon Knorr’s(R) cubes

Preparation method

Prep: 1 day | Cook: 3 hours

1. Clean and trim all veggies, (save all cleaned trimmings for stock including onion skins and garlic, centers, roots and tops of fennel and celery)
2. slice all veggies 3/16 in thick, crush whole head of garliC.
3. Put carrots, onion, celery, fennel and garlic in large bowl, set aside.
4. Open all cans, don’t drain beans! gives soup body
5. quarter tomatoes and put in medium bowl w/ dry seasonings.
6. Chop all meats ½” chunks.
7. Wash spinach and spring onions chop onions and put w/ spinach.
8. MAKE THE STOCK:
9. Put ham bone in large pot, cover w/ water. heat, on high to boil and reduce heat to med – low, simmer 2+ hrs. Partially covered, till bone falls apart, add water while cooking to stay covered. (You can put veggie trimmings in also – carrot ends, celery root end, fennel root end and greens, garlic and onion skins and roots). When done let sit and cool completely and refrigerate.
10. when ready, skim all fat and strain into large soup pot, set aside. clean and pull all ham from bones and reserve. Discard bones and strainings.
11. Put reserved stock in large soup pot on high heat….
12. MAKE THE PASTA:
13. Have other pasta pot full of water to cook pasta (can add veggie bouillon cubes for extra flavor if desired) bring to boil, add olive oil. Cook ditalini till done and strain, set aside covered.
14. MAKE THE SOUP:
15. add chopped carrot, fennel, celery, onions and garlic to boiling stock.
16. add black pepper, onion and garlic powders. (Parmesan rind if desired)
17. Add tomatoes, beans, mushrooms, meats and seasonings; lower heat to med low; cook until veggies are done.
18. Add green onions, spinach and cooked pasta. (I had to split between two pots) Stir, bring slowly to boil and serve or cool completely and refrigerate 1-2 days covered tightly – the best – may have to add some stock to thin soup – pasta soaks up a lot.Cook’s notes:

ALTERNATE METHOD : don’t add pasta until serving if you want ‘al dente Serve w/fresh grated aged parm. or asiago and fresh made garlic bread**. **FRESH MADE GARLIC BREAD favorite green olive oil one or two loaves frozen bread dough thawed fresh smashed raw garlic 1-6 cloves depending on tastes and relationships flatten out dough(s)? brush/spread oil and garlic, salt and cracked pepper,-can also add chopped sun dried tomatoes- or any fresh or dried herbs – basil, oregano for this soup Rollup dough into loaf and put in oiled bread loaf pan – nonstick is best Cook as per bread instructs and cool most of the way….. when done tasting the first loaf….. Serve soup with the 2nd loaf w/real butter- this is the only added fat – bad – but good! or- slice cooled loaf, spray w/ butter or olive oil flavored cooking spray oil and toast for crispy toastado Great for cold, wet weather—- bon appetite