Great recipe. I cheated a little and started with a leftover ham bone. I used that to grease the pot slightly before sauteing the onion, garlic, and celery. After adding tarragon, basil, red pepper, and oregano, I added about 12 cups of water, 4 chicken bouillon cubes and a chopped up tomato. I boiled this for two hours until all the remaining meat fell off the bone, added two cans of cannellini beans and cooked the pasta in a separate pot. I used the little tiny tube pasta. Then I boiled the soup an hour longer before adding the pasta. At the end I added a splash (1/3 cup) of half and half. I didn't add the tomato sauce since I like my pasta fagioli to be more of a white soup and I didn't have any spinach. This was gourmet quality soup that you usually only find in a very high end Italian restaurant. Delicious!
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Great recipe. I cheated a little and started with a leftover ham bone. I used that to grease...