Pasta e Fagioli - Pasta and Bean Soup

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Servings: 2 servings

Course: Main Dish

Main Ingredients

1/4 cup 60 ml extra virgin olive oil
2 tbsp 30 ml chopped onion
3 tbsp 45 ml chopped carrot
3 tbsp 45 ml chopped celery
3 to 4 pork ribs OR 1 ham bone OR 2 small pork chops
2/3 cup 160 ml canned imported Italian plum tomatoes, cut up, with their juice OR 2 medium ripe tomatoes, skinned, seeded, and chopped
2 lb 910 g fresh cranberry beans, unshelled weight OR 1 cup (240 ml) dried cranberry beans or red kidney beans, soaked and cooked OR 3 cups (720 ml) canned beans, drained
3 cups 720 ml Basic Homemade Meat Broth (or more if needed) OR 1 cup (240 ml) canned beef broth diluted with 2 cups (480 ml) water
Salt
Black pepper ground fresh from the mill
Either: Homemade maltagliati pasta made with 1 egg and 2/3 cup 160 ml flour OR 1/2 lb (225 g) small tubular macaroni
1 tbsp butter 15 g
2 tbsp 30 ml freshly grated parmigiano-reggiano cheese

Heat the olive oil in a soup pot over medium heat. Add onion, carrot, and celery, and cook, stirring, until the onion turns a pale gold color.
Add the pork (ribs, ham bone, or chops) and brown well on all sides.
Add the tomatoes and their juice and cook about 10 minutes, stirring from time to time. If using cooked dried beans, cook the tomatoes about 20 minutes.
Add the beans and the broth. Keep the liquid at a steady simmer for 45 minutes to 1 hour. If the level drops too low, add more broth as needed.
Put a food mill over a bowl and pass most of the contents through it, then return the purée to the pot.
Check the thickness. If it is too dense, add broth or water. Bring to a steady boil and cook for about 10 minutes.
Add the pasta and cook until done. Turn off the heat, stir in the butter and grated Parmigiano, and let the soup settle about 10 minutes before serving.

Let us know how it was!