DiscussionsPillsbury Recipe Magazine & Cookbooks

Looking for the recipe from the Pasta e Fagioli soup from I believe, the Soups and Stews magazine.  It is going back a couple of years, but I can't find my recipe book anywhere and would like to make this recipe again for the cold weather we are having.  Thanks.

Hi TamD: Is this the one you are looking for? -Sincerely, Cate

Pasta E Fagioli
Bean Soup With Pasta

 
This is the legendary pasta e fagioli--a hearty bean-and-pasta soup that every farm family in southern Italy cherishes.  There are many recipes--some meatless--but pasta and beans (fagioli) are always the key ingredients.  Serve with Italian bread and fresh fruit, pasta e fagioli makes a nourishing soup supper for late autumn or winter meals.

5 cups water
8 ounces dried Great Northern or navy beans (about 1 1/4 cups)
1 large onion, chopped
1 large tomato, chopped, or 1 can (8 ounces) tomato sauce
2 medium stalks celery, sliced
2 cloves garlic, chopped
1/4 pound salt pork, chopped (see Note)
2 teaspoons instant beef bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup uncooked macaroni (shells, bows, or elbow macaroni)
Grated Parmesan cheese
 
Heat water and beans to boiling in Dutch oven; boil 2 minutes.  Remove from heat; cover and let stand 1 hour.
 
Add onion, tomato, celery, garlic, salt pork, bouillon, salt and pepper to beans.  Heat to boiling; reduce heat.  Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst).  Skim fat if necessary.
 
Stir macaroni into soup.  Cover and simmer until macaroni is tender, 10 to 15 minutes.  Sprinkle with cheese. 5 servings (about 1 1/3 cups each).
 
Note:  1/4 to 1/2 pound fully cooked smoked ham, chopped (1 to 2 cups), can be added with the salt pork.
 
1980 International Cookbook, p. 193
  

No this isn't the one I was looking for.  The one I remember you used roma tomatoes, chicken broth, ham, small shell pasta (or something small).  I was in one of the Pillsbury Magazine cookbooks that you have to have a subscription to.

Thanks.

Okay, here is another try... is this it? Sincerely, Cate

Classic Pasta E Fagioli

 
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
1/2 cup (3 oz.) diced Canadian bacon or lean cooked ham
2 medium tomatoes, chopped
1 (15.5-oz.) can great northern beans, drained, rinsed
2 (14 1/2-oz.) cans ready-to-serve fat-free chicken broth with 1/3 less sodium
2 tablespoons chopped fresh Italian parsley or parsley
1 teaspoon dried rosemary leaves, crushed
1/4 teaspoon freshly ground black pepper
4 oz. (1 cup) uncooked small shell pasta
1/3 cup shredded fresh Parmesan cheese
 
Heat oil in large saucepan over medium-high heat until hot. Add onion and garlic; cook and stir 2 minutes. Add all remaining ingredients except pasta and cheese. Bring to a boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally.
 
Return to a boil. Reduce heat to medium. Add pasta; cook 10 to 15 minutes or until pasta is tender, stirring occasionally. Sprinkle each serving with cheese.
 
4 (1 1/2-cup) servings
 
1 1/2 Cups: Calories 280 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat nc); Sodium 950mg; Total Carbohydrate 41g (Dietary Fiber 6g); Protein 16g
Exchanges: 2 1/2 Starch, 2 1/2 Other Carbohydrate, 1 Lean Meat, 1/2 Fat