Pasta e Faglioli

This is one of my most favorite soups. After I went to Italy in 2004, I became obsessed with cooking authentic Italian cuisine. I bought Marcella Hazan’s cookbook, “Essentials of Classic Italian Cooking.” This recipe comes from it, but obviously I use GF pasta now. If you are into authentic Italian food, you must own this cookbook.
  • 1/4 cup olive oil
  • 2 tbsp chopped onion
  • 3 tbsp chopped carrot
  • 3 tbsp chopped celery
  • 2 little pork chops
  • 2/3 cup canned diced tomatoes
  • 3 cups canned red kidney beans
  • 4 cups beef broth
  • 1/2 lb small pasta

1. Put olive oil and onion in a soup pot and turn heat to medium. Cook the onion, stirring until it becomes a pale gold.
2. Add carrot and celery, and stir, then add pork. Cook for 10 minutes stirring occasionally.
3. Add canned tomatoes with their juice, and simmer for 20 minutes.
4. Add drained beans, cook for 5 minutes.
5. Add broth and cover pot. Bring to a gentle boil.
6. Scoop up 1/2 cup of bans and mash them, put back into the pot. When soup is at a steady moderate boil, add pasta and cook for 7-8 minutes (should be al dente)
7. Swirl in a tbsp butter, and top with grated parmesan.

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