Pasta Fazool

"With prosciutto! This is a combination of the Italian heritage on my side of the family, and my fiance's. While my side makes our Fazool a little thinner, his is a bit thicker - we combined them. This is good, hearty stuff. Feel free to make healthier substitutes though, by all means! As for pasta, Ditalini is the traditional, but elbow macaroni and broken spaghetti are good too! Note: We use our "Devastating Tomato Sauce," recipe, which is also on here."
 
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Ready In:
1hr 50mins
Ingredients:
15
Yields:
1 large pot of soup
Serves:
6-8
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ingredients

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directions

  • Crisp prosciutto in a frying pan (the bacon principle applies, but much quicker). Set aside.
  • In a biggish pot or dutch oven, saute onions, celery, carrot (if using), bay leaf, oregano and basil in oil (we use bacon fat -- ) until onions and celery are translucent.
  • Add garlic and saute 1-2 minutes longer, being careful not to burn.
  • Next, add sauce and as much water or broth as you feel necessary, depending on whether or not you want a thicker or thinner broth.
  • Add the rind from cheese, and let it simmer, covered, for half an hour or so, until the vegetables are quite soft.
  • Meanwhile, in boiling salted water, cook the dry pasta until just before it becomes al dente, with a bit of bite left in it.
  • Drain, and add the cannellini beans to your soup, and then your semi-cooked pasta.
  • Let it simmer, uncovered until the pasta if fully cooked (to your liking). Stir in the prosciutto you set aside, add salt and pepper to taste, and serve, garnished with grated parmesan or romano cheese.

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RECIPE SUBMITTED BY

Culinary school drop-out (happy cook)! My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab. I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia. Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!
 
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