12Ingredients
Calories
35Minutes

A version of Pasta e Fagioli, a pasta-and-bean soup, is found in every region in Italy. As a favorite Italian import, the soup has become thoroughly Americanized including its fractured name. Serve with focaccia wedges, crumbled Parmigiano Reggiano cheese and fresh fruit.

Ingredients

  • 1/2 pound ground pork
  • 1 small onion (diced)
  • 1 clove garlic (crushed)
  • 14 1/2 ounces chicken broth
  • 14 1/2 ounces tomatoes (Italian-style, chopped)
  • 15 ounces great northern beans (rinsed and drained)
  • 1 teaspoon oregano
  • 1/4 teaspoon red pepper flakes (crushed)
  • 1/2 teaspoon salt
  • 1/2 teaspoon fennel seed (crushed)
  • 1/2 teaspoon black pepper (coarsely ground)
  • 1/2 cup small pasta (like shells or macaroni)

Directions

  1. In large heavy saucepan brown and crumble pork over medium-high heat. Stir in onion and garlic; cook and stir until onion is soft, about 3 minutes. Stir in all remaining ingredients; bring to a boil, lower heat, cover and simmer for 10-12 minutes, until pasta is tender.
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