Pasta e fagioli, meaning “pasta and beans”, is a traditional Italian soup with vegetables in a tomato-based broth, enhanced in this recipe with a smoked ham hock, Parmesan rinds and topped with fried sage.
- ⅓ cup olive oil
- 2 cups carrots, scrubbed, coarsely chopped
- 1/2 cup shallots, medium-sized, chopped
- 6 garlic cloves, roughly chopped
- 1 teaspoon black garlic salt
- ¼ teaspoon ground black pepper
- ½ teaspoon oregano
- 1 ½ cups dry Italian red wine (we love Barbaresco Vendemmia 2019)
- 8 cups vegetable broth
- 1 medium/large smoked ham hock
- 2, ½” thick Parmesan rinds (optional)
- 4 bay leaves
- 1, 28oz can ItaliBrand Pomodoro San Marzano tomatoes
- 2, 10 oz jars Tuscany Chianti Baby Chickpeas, drained
- ½ of one bag (17.6 oz (500g)) Pasta di Semola di Grano Duro (or Ditalini)
- 1 bunch Tuscan kale, ribs and stems removed, leaves torn
- Parmigiano Reggiano, finely grated (optional)
- Partanna extra virgin olive oil, for finishing (optional)
- 1 bunch fresh sage, leaves picked and fried in oil for garnishing (optional)
- In a large soup pot over medium heat, warm oil. Add carrots, shallots and stir. Cook for 2-3 minutes, stir, and add the garlic, cooking for another 1-2 minutes until all is lightly browned.
- Add the salt, pepper and oregano, stir to combine and then pour in wine to deglaze the pan.
- Add vegetable broth, ham hock, Parmesan rinds and bay leaves. Stir and cover on low simmer, for 30 minutes.
- Meanwhile, open the can of tomatoes and separate the sauce from the tomatoes themselves. Cut your tomatoes in 1” chunks and measure one cup of sauce.
- Add the cut tomatoes, 1 cup of sauce and chickpeas to soup. Stir and cover to simmer for another 15 minutes.
- Once soup has simmered to your taste preference (you can go much longer if you like), add ½ the bag of pasta and cook according to package instructions. Just 2 minutes before the pasta finishes cooking , add kale.
- Serve in individual bowls and if you like add optional garnishing with fried sage leaves, a sprinkle of Parmigiano Reggiano, and a drizzle of olive oil. Enjoy!