"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pasta e Fagioli Recipe

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This recipe for Pasta e Fagioli, by , is from Francesco Mattera Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne Mattera
Added: Thursday, March 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 Ham Hocks- cut meat off ham hock into small pieces
2 tsp olive oil
1 small onion, chopped
2 cloves of garlic, chopped
2 cans (141/2oz. each) fat-free chicken broth
1 can (15oz) diced tomatoes
Salt to taste
1 can (15oz) cannellini or white beans, rinsed and drained.
1lb Ditalini or small pasta
1/2 lb. Swiss Chard or spinach leaves, washed/drained and coarsely chopped

Directions:
Directions:
Heat the oil in a Dutch oven over medium heat. Cook the ham hock pieces & bones until browned on all sides. Cook the onion and garlic, stirring occasionally for 3 minutes or until soft.
Add broth, tomatoes(with juice) and beans. Cook stirring for about 1/2 hour.
Cook pasta as directed al dente.
Meanwhile add Swiss Chard or Spinach to beans and stir. Cook until it becomes wilted.
Add pasta, stir together.

Number Of Servings:
Number Of Servings:
Makes around 6 to 8 servings.
Preparation Time:
Preparation Time:
About 45 minutes
Personal Notes:
Personal Notes:
This dish is very good. Make sure to sprinkle some shredded or grated Parm. cheese on top before serving.

 

 

 

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