Classic Pasta Fazool Soup (Print Version)
# Ingredients:
→ Bean Base
01 -
454 grams dried great northern beans
02 -
26 cups water
→ Meat
03 -
1 ham bone from an 8–10 pound ham, meat reserved
04 -
4 cups diced cooked ham (from ham bone reserve)
→ Vegetables
05 -
2 cups diced onion
06 -
2 cups diced celery
→ Sauce and Seasoning
07 -
425 grams canned tomato sauce
08 -
2 tablespoons Italian seasoning
09 -
1 tablespoon kosher salt
10 -
Freshly ground black pepper, to taste
→ Pasta
11 -
454 grams elbow macaroni
→ For Serving
12 -
Grated Parmesan cheese, as desired
# Instructions:
01 -
Pour 26 cups of water into an 8-litre stock pot. Rinse the dried beans and add to the pot. Bring to a boil over high heat, then remove from heat, cover, and allow to sit for 1 hour.
02 -
While beans soak, remove meat from the ham bone and reserve approximately 4 cups diced ham. Chop onion and celery and set aside.
03 -
After the beans have soaked, add the ham bone, reserved diced ham, chopped onion, and celery to the pot. Pour in tomato sauce, Italian seasoning, kosher salt, and black pepper. Stir to combine. Bring to a simmer, partially cover, and cook for 2 hours, stirring occasionally.
04 -
Remove the ham bone from the pot. Add the elbow macaroni and additional ham if available from the bone. Stir well and cook, covered, for 15 minutes or until the pasta is al dente.
05 -
Allow the soup to rest off the heat for 15 minutes to thicken. Serve hot, garnished with fresh black pepper and grated Parmesan cheese as desired.
# Notes:
01 -
Letting the soup sit before serving enhances its texture, as the pasta absorbs more liquid.
02 -
Add leftover ham trimmings from the bone for extra depth of flavour.