Pork Pasta Fazool
A version of Pasta e Fagioli, a pasta-and-bean soup found in every region in Italy. As a favorite Italian import, the soup has become thoroughly Americanized including its fractured name. Serve with focaccia wedges, crumbled Parmigiano Reggiano cheese and fresh fruit.
1/2 pound lean ground pork
1 small onion, diced
1 clove garlic, crushed
1 (14.5-ounce) can chicken broth
1 (14.5-ounce) can Italian-style chopped tomatoes
1 (15-ounce) can great Northern beans, rinsed and drained
1 teaspoon oregano
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon crushed fennel seed
1/2 teaspoon coarsely ground black pepper
1/2 cup small pasta, such as shells or macaroni
- In large heavy saucepan brown and crumble pork over medium-high heat. Stir in onion and garlic; cook and stir until onion is soft, about 3 minutes. Stir in all remaining ingredients; bring to a boil, lower heat, cover and simmer for 10 to 12 minutes, until pasta is tender.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.