Pasta e Fagioli III

Name: Pasta e Fagioli III
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams diced tomatoes; 1 carrot, diced; 2 stalks celery, diced; 454 grams package dried navy beans; 227 grams box elbow macaroni; 2 Tbsps chopped fresh parsley; 3 cloves garlic, minced; 1 Tbsp olive oil; 1 onion, chopped; 283 grams meaty ham bone or smoked pork hocks; 1 teaspoons red pepper flakes, or to taste; 4 servings salt and pepper to taste; 237 milliliters water

Pastan e Fagioli III might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 51g of protein, 19g of fat, and a total of 864 calories. It is a rather cheap recipe for fans of Mediterranean food. It is a good option if you're following a dairy free diet. A mixture of olive oil, carrot, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 2 hours and 20 minutes.

Instructions

Place navy beans, ham bone, and 10 cups of water into a large saucepan or Dutch oven. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are tender, from 1 1/2 to 2 hours.

Ingredients you will need

Navy Beans

Ham Bone

Beans

Water

Equipment you will use

Dutch Oven

Sauce Pan

Meanwhile, bring a large pot of lightly salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add pasta and cook for 8 to 10 minutes or until al dente.

Ingredients you will need

Pasta

Drain, rinse with cold water to chill, then set aside.

Ingredients you will need

Water

Once beans are nearly ready, heat olive oil in a Dutch oven over medium heat. Stir in onion and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Stir in tomatoes, celery, carrot, red pepper flakes, and 1 cup of water; bring to a simmer, then reduce heat to medium-low and cook until the carrot has softened, about 10 minutes. While the tomato mixture simmers, remove the ham bone from the beans. Separate the meat from the bone; dice the meat, and discard the bone.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Ham Bone

Tomato

Carrot

Celery

Garlic

Beans

Onion

Water

Bone

Meat

Equipment you will use

Dutch Oven

To finish the soup, stir the beans, cooked macaroni, and diced ham into the tomato mixture; add additional water if needed to make a chunky soup. Season to taste with salt and pepper; simmer until the macaroni and beans are both quite tender, from 5 to 15 minutes. Stir in chopped parsley before serving.

Ingredients you will need

Macaroni

Salt And Pepper

Diced Ham

Parsley

Tomato

Beans

Water

Soup

Equipment

Dutch Oven

Sauce Pan

Pot

Ingredients

Servings:

454grams

diced tomatoes 1

carrot, diced 2stalks

celery, diced 454grams

package dried navy beans 227grams

box elbow macaroni 2Tbsps

chopped fresh parsley 3cloves

garlic, minced 1Tbsp

olive oil 1

onion, chopped 283grams

meaty ham bone or smoked pork hocks 1teaspoons

red pepper flakes, or to taste 4servings

salt and pepper to taste 237milliliters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Ama Chianti Classico San Lorenzo Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 48 dollars per bottle.