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.
- 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 seeds (crushed)
- 1/2 teaspoon black pepper (coarsely ground)
- 1/2 cup small pasta (like shells or macaroni)
- 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.