I am a big fan of Pasta Fagoli. I pronounce it Pasta fazool. It is an authentic Italian soup that has been made for centuries. Mine is special for a number of reasons. i use pork belly as a ingredient. Not just any Pork belly. This is from an pig that we roast every summer. We cut it up and my father in law saves me the belly and I smoke it in the smoker and freeze it. I pull what I need and use it per soup. I also use my own homemade chicken stock for this dish. The combination of real pork belly and real homemade chicken stock makes this delicious, simple and ,easy.
Here's what you need:
About 2 quarts of chicken stock
I can of crushed tomatoes
1/4 pound of salt pork, bacon, or pork belly, diced
Tablespoon of fresh garlic, diced
One medium onion, diced.
2 tablespoons of extra virgin olive oil.
Half of box of pasta.(your choice, but remember the bigger the pasta, the more it soaks up the soup)
1can cannellini beans, drained and rinsed.
Saute the pork belly/salt pork/.bacon in the olive oil until it has a nice color.
Add diced onions, continue to stir and saute.
Add chopped garlic. Stir until onions are translucent.
Add chicken stock, simmer
Add one quart of water. (adjust the water based on the strength of the stock. ) if you like a strong chicken flavor, use less water.)
Simmer for 10 minutes.
Add crushed tomatoes
Bring pot to a boil, reduce to simmer
Simmer for one hour.
Add pasta. (add pasta last because it will swell)
Simmer for an additional 20 minutes until pasta is cooked.
Thats it! grab a loaf of crusty bread to dip and mop up the bowl.
** If you can wait, I strongly recommend you do not enjoy this soup until the next day so the flavors have time to fuse together. Soup is always better the next day.