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Pasta Fazool is the ultimate comfort food for chilly weeknights or when you crave something that tastes like a big Italian hug. Brimming with creamy beans, savory ham, tender macaroni, and just the right touch of tomato, this one pot classic fills the kitchen with irresistible aromas while the slow simmer does most of the work. My family has passed down this recipe through generations and every pot brings back memories of laughter around the dinner table.
I first made this soup as a newlywed when I was homesick and missing mom's kitchen. Now whenever I make a pot, everyone in the house migrates to the stove for a taste.
Ingredients
- Dried great northern beans: Give the soup a creamy body and mild flavor ideal for soaking up the broth. Choose beans that are whole and not cracked for the best texture
- Ham bone: Infuses deep smoky flavor while making the most of leftover holiday ham. Ask your butcher for a meaty bone if you do not have one from recent roasting
- Diced onion: Brings sweetness and layers of savoriness. Pick firm heavy onions for freshest results
- Diced celery: Adds a gentle aromatic backbone and gentle crunch. Look for crisp stalks with bright leaves
- Tomato sauce: Lends tang and ties it all together. Use one with minimal additives for pure rich flavor
- Italian seasoning: Makes seasoning simple with a ready blend of herbs. Check the label for real dried herbs rather than generic spice mixes
- Kosher salt: Seasons the entire pot evenly and is easier to pinch and sprinkle than table salt
- Fresh black pepper: Adds warmth and a hint of sharpness right at the end. Buy whole peppercorns you can grind yourself
- Elbow macaroni: Is classic but any small pasta works. For the best toothsome bite, go for a bronze cut pasta
- Grated parmesan cheese: Gives the finished soup nutty richness. Always grate it fresh for the fullest flavor
Step-by-Step Instructions
- Bean Soak:
- Add 26 cups of water to a large 8 quart stock pot. Rinse the dried beans thoroughly in cold water then pour them into the pot. Bring everything to a rolling boil on high heat. Once boiling, remove from heat, cover tightly and let the beans soak for 1 hour to begin softening while retaining their shape
- Prepare Ham and Vegetables:
- While beans soak, cut ham off the bone making sure to save about 4 cups of diced ham. Chop onion and celery into even pieces so they melt into the soup smoothly. Set both aside until beans are ready
- Build the Soup Base:
- After beans have soaked, nestle the ham bone into the pot. Add in your reserved diced ham, onions and celery. Pour in tomato sauce and sprinkle in Italian seasoning kosher salt and a generous grind of black pepper. Stir thoroughly so the seasonings dissolve into the broth. Bring everything to a gentle simmer over medium heat
- Slow Simmer:
- Partially cover the pot and maintain a slow simmer for 2 hours. Stir occasionally to ensure beans do not rest at the bottom. The flavors will deepen and the broth will get rich and fragrant
- Add Pasta and Finish:
- After 2 hours, remove the ham bone from the pot and set it aside. Drop in the entire box of elbow macaroni along with any ham you reserved earlier or trimmed from the bone. Stir well and cover, letting the soup bubble gently for another 15 minutes until pasta is tender but not soggy
- Rest and Serve:
- Turn off heat and let the soup rest for 15 minutes so flavors meld and the soup thickens naturally. Ladle into bowls and finish with cracked black pepper and a shower of freshly grated parmesan cheese for the ultimate cozy meal
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Every time I make Pasta Fazool I am reminded of my grandma's kitchen. My favorite part is scooping fresh grated parmesan over every steaming bowl the nutty aroma alone brings me straight back to those childhood dinners
Storage Tips
Let the soup cool completely before transferring to airtight containers. It keeps in the fridge for up to five days and tastes even better after a day or two when the flavors meld. If freezing portion it in single servings for quick cozy lunches but leave out the pasta until reheating so it keeps its texture. Reheat gently on the stove with a splash of water or broth
Ingredient Substitutions
If you do not have a ham bone use a smoked turkey leg for smokiness or try adding a piece of pancetta at the beginning. Cannellini beans swap easily for great northerns just rinse them well. Gluten free pasta can stand in for elbow macaroni if needed though you may need to adjust cooking time
Serving Suggestions
Serve bowls of Pasta Fazool with plenty of crusty Italian bread for dunking. A crisp green salad with sharp vinaigrette brightens up the rich soup. I love scattering extra fresh herbs or a drizzle of olive oil and passing around extra parmesan for everyone to help themselves
Cultural and Historical Context
This soup has its roots in Italian cucina povera using bits of ham bone and pantry beans to feed many on a budget. American families embraced it under the name Pasta Fazool a playful spin on pasta e fagioli and it became a staple at community tables from New York to Chicago
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Pasta Fazool is a true taste of home and tradition—one bowl brings family and friends together with warmth and comfort.
Frequently Asked Questions
- → Can I use canned beans instead of dried?
While dried beans provide the best texture, canned great northern or cannellini beans may be used. Rinse and add during the last 30 minutes of simmering to prevent overcooking.
- → What can I use if I don't have a ham bone?
If you don't have a ham bone, use smoked ham hocks or extra diced ham to impart a savory depth to the soup.
- → How do I prevent the macaroni from absorbing too much liquid?
Add the macaroni during the final 15 minutes of cooking and avoid simmering too long after, as pasta continues to absorb broth.
- → Which cheese is best to serve with pasta fazool?
Freshly grated parmesan cheese adds a salty, umami finish that complements the flavors well.
- → Can this dish be made vegetarian?
Yes, substitute the ham bone and diced ham with extra beans and use vegetable broth for a satisfying vegetarian option.