"Those who forget the pasta are condemned to reheat it."--Unknown

Pasta e Fagioli (Fasul) Recipe

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This recipe for Pasta e Fagioli (Fasul), by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Polito
Added: Friday, December 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. dried navy beans
8 cups water
2 chicken boullion cubes
3 cloves garlic
1 lg. onion chopped
1 1/2 cups shredded carrots
1 cup finely chopped celery
1 can 14 1/2 oz. Italian style tomatoes
3 ham houghs
1 bone in ham steak... not smoked!!!!!!!!!!!!
2 T. olive oil
2 T. minced fresh parsley

Handful of Ditalini or other tiny pasta
Grated parmesean cheese
Salt & Pepper
Garlic Salt
Ceyenne Pepper

Directions:
Directions:
In a 6 qt. pot combine dried beans and water, bring to a boil. Boil 2 min. Remove from heat. Cover and let stand for 1 hour or overnight. Drain and add to other ingredients.

Bring water(or broth, that is what I use) to a boil. Add 1 clove minced garlic, 2 whole garlic, onion sautéed in olive oil, carrots, celery, tomatoes (break up with spoon) and their liquid, parsley and ham. Reduce heat, cover until beans are tender 2 to 2 1/4 hrs.

Lift out ham and discard bone. Chop ham and return to pot. Season with salt, pepper, garlic salt and cayenne.

Add cooked pasta.

*For a thicker soup, in a blender or food processor whirl about a handful of the beans from the soup until smooth. Return to pot.

Number Of Servings:
Number Of Servings:
A Bunch
Preparation Time:
Preparation Time:
Not long
Personal Notes:
Personal Notes:
Grandma Muscarella always called this "peasant" food. Man those peasants could cook.

 

 

 

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