Carla Makes Pasta e Fagioli

Ingredients

• 80 ml Extra-Virgin Olive Oil (about 1/3 cup, for sautéing the sofrito)
• 1 large Leek (white and light green parts only, thinly sliced)
• 1 medium Carrot (peeled and roughly chopped)
• 4 cloves Garlic (minced)
• 1 piece Ham Hock (about 8 oz, optional for smoky depth)
• 200 g Dried Cannellini Beans (soaked overnight, drained and rinsed)
• 425 g Canned Crushed Tomatoes (15‑oz can, no added concentrate)
• 1 bunch Kale (stems removed, leaves torn into bite‑size pieces)
• 2 pieces Bay Leaves
• 2400 ml Vegetable Stock (about 10 cups, can be homemade or store‑bought)
• 225 g Ditalini Pasta (small tube pasta; cook al dente, about 2 minutes less than package time)
• 1 large Parmesan Rind (saved from grating, adds umami; remove before serving)
• 60 g Parmesan Cheese (freshly grated for topping)
• 1 tsp Red Pepper Flakes (optional, for a hint of heat)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 15 ml Extra Virgin Olive Oil (for drizzling) (finishing drizzle)

Instructions

1. Prepare the Sofrito

   Rinse the leek, slice thinly (white and light green parts only). Peel and roughly chop the carrot. Add leeks, carrot, and garlic to a food processor and pulse until finely chopped but not pureed.

   Time: PT5M

2. Sweat the Sofrito

   Heat 80 ml olive oil in a large stockpot over medium‑low heat. Add the chopped vegetables, season with a pinch of salt and pepper, and cook, stirring occasionally, until the mixture has released its moisture and looks glossy, about 15‑20 minutes. Keep the heat low enough that the veg does not brown.

   Time: PT20M

   Temperature: low

3. Render the Ham Hock

   Add the ham hock to the pot and let it sit for 5 minutes, allowing some fat to render and the meat to warm through.

   Time: PT5M

   Temperature: low

4. Add Remaining Soup Ingredients

   Stir in the soaked cannellini beans, crushed tomatoes (with their liquid), torn kale, bay leaves, and the Parmesan rind. Pour in enough vegetable stock (or water) to cover the beans by about 2 inches, roughly 10 cups total. Bring the mixture to a gentle boil, then reduce to a low simmer.

   Time: PT10M

   Temperature: medium

5. Simmer the Soup

   Let the soup simmer uncovered with the lid ajar for 1½‑2 hours, stirring occasionally. Check that the beans stay submerged; add more hot stock or water if needed. The soup is done when the beans are tender and creamy and the flavors have melded.

   Time: PT120M

   Temperature: low simmer

6. Cook the Pasta Separately

   Bring a large pot of salted water to a boil. Add the ditalini pasta and cook for 2‑3 minutes less than the package direction (usually 7‑8 minutes total) so the pasta stays firm. Drain and set aside.

   Time: PT10M

   Temperature: boiling

7. Finish the Soup

   Remove the ham hock; pull off any meat, shred it, and return the meat to the pot. Discard the bone, bay leaves, and Parmesan rind. Stir in the cooked pasta, letting it warm through for 2‑3 minutes. Adjust seasoning with salt, pepper, and a pinch of red pepper flakes.

   Time: PT5M

   Temperature: low

8. Serve

   Ladle soup into bowls, sprinkle generously with grated Parmesan, and drizzle a little extra‑virgin olive oil on top. Serve with crusty bread.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Extra-Virgin Olive Oil: Canola oil, vegetable oil
• Instead of Leek: yellow onion
• Instead of Carrot: parsnip
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Ham Hock: bacon, pancetta, omit for vegetarian
• Instead of Dried Cannellini Beans: canned cannellini beans (2 x 15‑oz cans, drained)
• Instead of Canned Crushed Tomatoes: fresh ripe tomatoes, peeled and crushed
• Instead of Kale: Swiss chard, spinach
• Instead of Bay Leaves: dried thyme (1 tsp)
• Instead of Vegetable Stock: chicken stock, water with extra seasoning
• Instead of Ditalini Pasta: small shells, elbow macaroni, gluten‑free pasta
• Instead of Parmesan Rind: Grana Padano rind, pecorino rind
• Instead of Parmesan Cheese: Pecorino Romano, nutritional yeast (vegan)
• Instead of Red Pepper Flakes: cayenne pepper (¼ tsp)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Extra Virgin Olive Oil (for drizzling): infused olive oil

Equipment Needed

• Large Stockpot
• Food Processor or Blender
• Wooden Spoon
• Ladle
• Colander
• Measuring Cups and Spoons
• Chef's Knife
• Cutting Board
• Pasta Pot
• Cheese Grater

Critical Steps — Do Not Skip

• Sweating the sofrito low and slow for 15‑20 minutes without browning.
• Keeping beans fully submerged during the long simmer.
• Cooking pasta separately to avoid a gummy, overly thick soup.
• Removing the Parmesan rind and bay leaves before serving.

Chef Tips from the Video

• Blitz the vegetables for a finer texture that melds into the broth without turning to puree.
• Save Parmesan rinds from grating; they add deep umami and can be removed before serving.
• A quick drizzle of cold extra‑virgin olive oil right before plating brightens the flavor.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in airtight containers for up to 4 days.

Freezer: Freeze in freezer‑safe containers for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the soup base (sofrito, beans, stock, tomatoes, kale) a day ahead and refrigerate; add pasta and ham hock just before serving.
• Cook the pasta al dente and toss with a little oil; store separately and combine at serving time.

Frequently Asked Questions