Recipe by Deborah Kaloper
Photography by Emily Weaving

Dinner takes on a kick of warm Italian herbs and tender pasta in this delightful pasta e fagioli, a traditional take on soup that’s anything but ordinary.

Meaty tomato broth is packed with smoked ham, bites of fresh vegetables, and earthy cannellini beans, while grated parmesan and fresh herbs add pops of flavor for a perfectly balanced dish.

Serves 4–6

Instructions:

1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and celery and sauté for 5–7 minutes, until the onion becomes translucent and the vegetables are soft. Add the garlic and rosemary and sauté for 1 minute or until fragrant. Add the tomatoes, stock, ham hock, and bay leaf and bring to boil. Reduce the heat to medium–low and simmer for 50–60 minutes, until the ham hock is cooked through.
2. Remove the ham hock from the soup and set aside to cool. Remove the meat from the bone and shred into bite-sized pieces. Discard the skin and bone and return the ham to the soup. Add the beans and parsley and stir to combine.
3. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and set aside.
4. Transfer 2 cups of the ham soup to a blender and purée until smooth. Return the mixture to the pan, add the pasta and stir through. Season to taste with salt, if needed, and pepper.
5. Divide the pasta soup among warm pasta bowls and serve topped with grated parmesan.