I come from a leftover loving family. And, as an adult I appreciate not having to come home and cook during a busy work week. The key to leftovers is in the transformation. We had ham leftover from Easter dinner. So it got frozen, along with the ham bone, for later. This week I made a big pot of one of my favorite soups, Pasta Fagiole. The saltiness of the ham goes so well with fresh veggies, cannelini beans and pasta. Pasta e Fagiole is the official name, which means pasta and beans, and perfectly comforting on a rainy night.
Rustic Pasta Fagiole
RUSTIC PASTA FAGIOLE
Serves 6
2 Tbsp olive oil
1/2 small onion, finely chopped
1 leek, finely chopped, white and light green parts only
3 cloves garlic, minced
1 cup chopped ham
4 oz spaghetti, broken into 1” pieces
1-49 oz. can chicken broth
1 carrot, roughly chopped
1 small zucchini, roughly chopped
1 can whole tomatoes, chopped
1 ham bone, optional
2 cans cannelini beans, rinsed and drained
1 Tbsp each basil, oregano, parsley and herbes de provence
salt and pepper
freshly grated Parmesan cheese
1. Heat olive oil in large soup pot over medium heat. Saute onions and leeks for 5-7 minutes until soft. Turn down heat, add garlic and ham and saute on low heat for 5 minutes longer.
2. Cook spaghetti pieces according to instructions and reserve.
3. Pour in chicken broth, add carrots, zucchini, tomatoes and ham bone (if using) and bring to boil, then simmer for 15 min. Add beans, herbs, salt and pepper to taste, and simmer 10 min.
4. To serve, place a portion of the cooked spaghetti into each serving bowl and add soup. Sprinkle each bowl with Parmesan cheese before serving.