Pasta e Fagioli (Italian Pasta and Bean Soup)

http://teriskitchen.com/soups-recipes/pasta-e-fagioli-italian-pasta-bean-soup.html

Serves 4 to 6

In my house this is known as Pasta Fazool. I believe the formal Italian name is Zuppa di Fagioli con la Pasta. There are two different versions of Pasta e Fagioli, depending on the region of Italy from which the soup originated. One uses tomatoes, the other does not. This recipe, which is based on one I received from Italian friends, is an example without tomatoes. It is a delicious, hearty and comforting main dish and one pot meal, needing only some crusty bread on the side. It takes time to make, but the results are so rewarding. To cut the time significantly, the ham can be made ahead and refrigerated for several days. To serve on a busy weeknight, cook the soup on the weekend but do not add the pasta until you reheat and serve. There are a lot of quick-cooking renditions of pasta e fagioli and some are very good. However, none can compare to the real thing.

Ingredients

2 smoked ham hocks
2 quarts water
1 cup dry white beans, such as great northern
2 ounces fat back, rinsed of salt (see notes below)
1/2 cup coarsely chopped onions
1/2 cup coarsely chopped celery
6 large cloves garlic, chopped
2 tablespoons olive oil
2 cups dried tubular pasta, such as ditalini, elbows or small shells
Salt and pepper to taste
Freshly grated Parmesan cheese

Cook the ham hocks in 2 cups water until tender, about 2 hours. Remove meat from bones, discarding fat, and chop. Reserve meat and cooking liquid.

In a 4-quart saucepan, bring beans and 2 quarts water to a boil for 2 minutes. Remove from burner and let soak, covered, for 20 minutes. Drain beans, reserving liquid and adding enough fresh water to the liquid to make 2 quarts.

Meanwhile, chop fat back, onions, celery and garlic into a paste (called a battuto) with a large chef's knife or in the food processor. Heat olive oil in a large kettle over medium heat. Add the battuto and cook until the fat is completely rendered and just starting to turn golden, about 10 minutes, being careful not to brown. Add the beans, reserved bean cooking liquid, ham and ham cooking liquid to the kettle. Bring to a boil, reduce and simmer, covered, until beans are tender, about 1 to 1-1/2 hours. Skim most of the fat from the top of the soup. (Can be prepared to this point and refrigerated for several hours or up to three days.)

Before serving, bring soup back to a boil; add pasta and simmer, covered, until tender, about 10 minutes, depending on pasta used. (If soup appears too brothy, remove the lid; if soup appears too thick while pasta is cooking, add extra water.) Taste for seasoning. Serve immediately, passing the Parmesan cheese.

Notes: The fat back used in this recipe is the type with no meat. If unavailable, you can use salt pork, but remove all the meat and reserve for another use. You will need to use your judgment on the amounts of pasta and liquid needed, as beans do not always soak up the same amount depending on their age. Feel free to use other types of dried beans. The person who gave me the recipe sometimes used large dry lima beans. Cannellini or white kidney beans can also be used. The soup is very good leftover. However, more liquid may need to be added when you reheat as the beans and pasta will soak up more.