Pasta Fagioli (added goldfish for my daughter)

Feeds way more than 6, by the way!

Pasta e fagioli is usually made with pancetta (Italian bacon), but I prefer using ham. This recipe is from my mother and grandmother.

A quick cooking soup that comes together in a single pot but has a ton of flavor. Simmering the tomatoes in the stock with a few spices followed by adding the beans and their starchy liquid produce a rich savory broth that's worth sopping up at the end.

This recipe is for an extra large batch. Be sure to use a large enough pot to hold the large volume. You can cut it in half or freeze the extra for a fast meal. Do not put the pasta in the soup until you are ready to serve the soup. Put the pasta in the bowl and ladle the soup over it. Using the lower salt ingredients makes this soup much healthier than the original.

Not your traditional pasta fagioli, this one is lean but filling. Packed full of good-for-you ingredients but completely satisfying with generous portions.

I made this soup for my contribution to the family Christmas dinner. The recipe I was using as a guideline called for the parmesan to be added while the soup was cooking, but since one of my family members is vegan, I decided to serve it on the side so those who wanted it could add it to their own. I didn't measure oil, herbs, or salt, amounts are estimates. Feel free to adjust as you need to.

I love this recipe. Everyone loves it. All four kids like it. In my house I add a smidge more tabasco, and a few shakes of red pepper flakes to give it even more if a kick. :positive