Best Pasta E Fagioli With Ham Recipes

Pasta Fagioli (Bean) Soup With Smoked Ham image

Provided by Timothy H.

Categories Chowders

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 17

2 (15 1/2 ounce) cans dark red kidney beans, drained
1 (12 1/2 ounce) can Italian-style diced tomatoes
2 1/2 cups rotini pasta, uncooked
6 cups chicken broth
8 ounces smoked ham, diced
2 tablespoons olive oil
2 whole onions, chopped
2 carrots, sliced small
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/2 red bell pepper, diced
2 -4 garlic cloves, chopped fine
3/4 cup fresh mushrooms, sliced
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup scallion, sliced
1/2 cup parmesan cheese

Steps:

In a large stock pot, saute' onions,carrots and pepper in olive oil until tender. Add garlic,basil,oregano and ham Cook for 2 minutes. Add diced tomatoes, crushing them until they have a thick consistency.
Add chicken stock and kidney beans, bring to a boil and stir in Rotini, boil until pasta is done. Scoop off excess fat.
Remove from heat. Add salt and pepper to taste. Add mushrooms, Cover and set aside for about 5 minutes. Top with Parmesan cheese and scallions before serving.

Nutrition Facts : Calories 436.4, Fat 10.7, SaturatedFat 3.1, Cholesterol 25, Sodium 1203.9, Carbohydrate 58, Fiber 10.9, Sugar 5.3, Protein 27.7

Pasta E Fagioli With Ham, Mushrooms and Herbs image

Provided by JackieOhNo

Categories Ham

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
2 medium onions, thickly sliced
2 small carrots, thickly sliced
1/2 medium red bell pepper, cut into thin strips
8 ounces smoked ham, cut into 1/4-inch dice (about 1-1/3 cups)
3 tablespoons shredded fresh basil or 1/2 teaspoon dried crumbled basil
4 garlic cloves, minced
1 pinch of dried crumbled oregano
1 (15 1/4 ounce) can diced tomatoes, drained
6 cups chicken broth
2 (16 ounce) cans cannellini beans, drained and rinsed
2 1/2 cups ditallini pasta (or other small pasta such as shells)
salt & freshly ground black pepper (to taste)
3/4 cup sliced mushrooms
5 tablespoons shredded fresh basil
1/3 cup sliced green onion top
olive oil
freshly grated parmesan cheese

Steps:

Heat 2 T. oil in heavy large saucepan over medium heat. Add onion, carrots and bell pepper. Cook until beginning to soften, stirring occasionally, about 8 minutes. Add ham, 3 T. fresh basil, garlic and oregano. Stir 2 minutes. Add tomatoes. Cook until mixture is reduced to thick sauce, about 6 minutes. Add broth and beans. Bring to boil, mashing 1/4 of beans against sides of pot. Reduce heat, cover and simmer 15 minutes.
Bring to boil, stirring occasionally. Add pasta. Boil gently until pasta is almost tender but firm to bite, 6-7 minutes. Season with salt and pepper. Sprinkle mushrooms over soup. Remove from heat, cover and let stand 5 minutes. Return soup to boil, stirring constantly. Adjust seasoning. Stir in 5 T. fresh basil. Ladle soup into bowls. Top with green onion tops and drizzle with oil. Pass Parmesan and freshly ground pepper separately.