Pasta Fazool with Ham Beans (Print-Friendly Format)
Pasta Fazool blends tender ham, beans, and macaroni in a rich, satisfying soup.
# Required Ingredients:
→ Base
01 -
450 g dried great northern beans (or cannellini beans)
02 -
26 cups (6.15 litres) water
→ Meat
03 -
1 ham bone from an 8–10 lb (3.6–4.5 kg) ham, meat cut off and reserved
04 -
4 cups (about 600 g) cooked ham, diced
→ Vegetables
05 -
2 cups (320 g) diced onion
06 -
2 cups (320 g) diced celery
→ Broth and Seasonings
07 -
425 g canned tomato sauce
08 -
2 tablespoons Italian seasoning
09 -
1 tablespoon kosher salt
10 -
Freshly ground black pepper, to taste
→ Pasta
11 -
450 g elbow macaroni
→ For Serving
12 -
Grated parmesan cheese, to taste
# How to Make It:
01 -
Pour water into a large 8-litre stockpot. Rinse the dried beans thoroughly, then add them to the pot. Bring to a boil, switch off the heat, cover, and leave the beans to soak for 1 hour.
02 -
While beans soak, cut ham from the bone and reserve approximately 4 cups. Dice the onion and celery and keep ready for cooking.
03 -
After soaking, add the ham bone, reserved ham, diced onions, and celery to the pot with beans. Stir in tomato sauce, Italian seasoning, kosher salt, and black pepper. Mix well and bring to a simmer. Partially cover and let cook for 2 hours, stirring occasionally.
04 -
Remove and set aside the ham bone. Add elbow macaroni and any additional trimmed ham from the bone. Stir, cover, and simmer gently for 15 minutes until pasta is tender.
05 -
Allow the soup to rest off heat for 15 minutes to thicken. Ladle into bowls and finish with extra black pepper and grated parmesan cheese as desired.
# Additional Information:
01 -
For a thicker consistency, allow the soup to sit before serving; pasta will continue absorbing liquid. Adjust seasoning to preference.