All the recipes by the chef Gordon Ramsay
There is a LOT of seasonings and spices in here, so don’t let the ingredient list scare you. A vast majority of the items listed are staple pantry spices, so it makes the list look a lot more intimidating than it really is. When it comes down to it, this soup is broth, chicken, chickpeas, onion and tomato with a whole hell of a lot of spices.
In the end I got a bowl full of hearty chicken soup that was just as good as, if not better than, the soup I know and love from that one chain restaurant.
Hardy Pasta e Fagioli Soup is an easy dinner recipe made with beef, pasta, vegetables, and beans, then simmered in a rich spicy tomato broth. Just follow these step by step photo instructions.
Pasta e Fagioli means “pasta and beans” and this is a traditional Italian peasant soup. If you think of this soup as thick Italian Minestrone Soup with meat, beans, and pasta, you will be fairly close.
The most well-known version is from Olive Garden restaurants and this is an easy copycat version you can do at home with great results.
The idea for this soup started with my son, who was home for the holidays. The discussion turned to recipes, and this is one of his favorites.
I was in a soup mood and needed leftovers. In spite of this not being very “cooking for two” friendly, we finished every last drop without freezing.
My Rating
An excellent soup as expected. This would be a great company recipe to cook ahead.
This is a thick soup as written. I liked it better with another can of broth.
This is an interesting soup and deserves an interesting pasta. So an interesting shape and some color will add to the enjoyment.
This is a great recipe to make gluten-free or use other alternate pasta types of your choice.
I frequently add uncooked pasta to recipes I develop but cooking time and effect on the fluid in the recipe can vary some.
You can use Italian Seasoning (1 tablespoon) to replace the herbs in this recipe.
I have seen recipes for that but I don’t see the reason to do that. If you want to use a crock pot, then cook on low for 4 hours then add al dente pasta and cook another 10 minutes.
I don’t suggest uncooked pasta added to the crock pot. Cooking time and amount of extra fluid needed will be too variable.
This soup should not be stored with the pasta already added. So store without pasta then reheat and add some freshly cooked al dente pasta.
If you know you will be storing some of the soup, remove the amount to store before adding pasta. Of course, you should cook less pasta.
Good refrigerated for 3-4 days and frozen for 3-4 months.
The ingredients for this soup but pasta and the broth are not pictured.
Start with browning 1 pound of ground beef in a large stockpot over medium-high heat. I used the Dutch oven. Drain excess fat.
While the meat is browning, dice one medium onion and chop three stalks celery. Juline one large or 2 medium carrots. Mince 2 cloves garlic.
Add the prepared veggies to the browned meat. Cook over medium heat for about 10 minutes.
Cook 1/2 pound of pasta al dente.
Rinse one can each of red kidney and great northern beans.
Add two 14 1/2 oz cans diced tomatoes, 15 oz can tomato sauce, 12oz of tomato or V8 vegetable juice, 1 teaspoon vinegar, 1 teaspoon salt, 1 teaspoon oregano, 1 teaspoon basil, 1/2 teaspoon pepper and 1/2 teaspoon thyme. Add the rinsed the beans and added a can of beef broth. Add the second can of broth if you want a little more of a soup texture. Simmer for 1 hour.
Sorry for the quality of the picture, it is the only one I have.
After the soup has simmered for one hour, add the al dente pasta a simmer another 10 minutes before serving.
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Hardy Pasta e Fagioli Soup is an easy dinner recipe made with beef, pasta, vegetables, and beans, then simmered in a rich spicy tomato broth. Just follow these step by step photo instructions.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Servings/Adjust Amount: 8 servings
8
Start with browning 1 pound of ground beef in a large stockpot over medium-high heat. Drain excess fat.
While the meat is browning, dice one medium onion and chop three stalks celery. Julienne one large or 2 medium carrots. Mince 2 cloves garlic.
Add the prepared veggies to the browned meat. Cook over medium heat for about 10 minutes.
Cook 1/2 pound pasta al dente.
Add two 14 1/2 oz cans diced tomatoes, 15 oz can tomato sauce, 12oz of tomato or V8 vegetable juice, 1 teaspoon vinegar, 1 teaspoon salt, 1 teaspoon oregano, 1 teaspoon basil, 1/2 teaspoon pepper and 1/2 teaspoon thyme.
Add 1 can each of drained and rinsed red kidney and great northern beans. Add a can of beef broth. Add the second can of broth if you want a little more of a soup texture.
Simmer for 1 hour then add 1/2 pound of pasta cooked al dente. Simmer ten more minutes and serve.
Calories: 261kcal | Carbohydrates: 33g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 731mg | Potassium: 902mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1879IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 4mg
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published January 5, 2013. Updated with expanded, detailed instructions and refreshed photos.
Shake up your ham and bean soup with this Puerto Rican ham bone soup with beans and vegetables. You will love this excellent soup, which we know as Christmas Ham Bone Soup. Just follow these easy step by step photo instructions.
Introduction and My Rating | Pro Tips and Recipe Notes | The Ham Bone | Do I Need Chicken Broth? | The Beans and Vegetables | Can I Do This in a Crock Pot? | Storage and Other Notes | Other Ham Bone Recipes | STEP BY STEP PHOTO INSTRUCTIONS | Recipe Card | Nutrition Information
This has been a standard at our house for years. We are the only ones calling it Christmas soup, but I’m sticking with the name since that is when we usually make it.
We all love our a good ham and white bean soup, and my ham bone vegetable soup is also a great hearty meal. But this soup brings some definite change of pace with the seasoning that makes my wife as for this one most commonly.
My Rating:
It is very good with thick and hammy taste.
I originally called this recipe “Puerto Rican Chuletón Soup AKA Xmas Ham Bone Soup” but shortened the name.
Based on a recipe from a children’s book “Everybody Serves Soup” by Norah Dooley. I should have guessed the origin with two children librarians in the family (wife and a daughter).
If your ham is covered with a sugary coat of some type, rinse off as much as possible under running water before starting.
Also, there is usually a coating of fat over a lot of the ham. Cut or scrape it off.
Like all my ham soups anymore, I just use water with the ham bone to make the broth. I don’t see the need to use chicken broth, which will add salt. There is plenty of that is the ham already.
The original recipe calls for pigeon beans… not in West Michigan. I see this as your option to make the soup what you want. I used black and navy beans.
When you cover the ham bone with water, measure it. The vegetables are set for about 6 cups of water. If you need a lot more, increase the vegetables and beans proportionally.
This is a stovetop recipe but can be done easily in a crock pot. Add everything at the beginning. Cook on low for 2-3 hours, then remove the ham bone and strip the meat. Add the meat back and cook for another 1-2 hours until potatoes and carrots are tender.
I prefer to cool in the refrigerator overnight then skim the fat before serving but not required.
The sodium can get very high on this soup. Ham is high in sodium, some more than others. Use low sodium beans and rinse them. Finally, never add salt to a ham soup until near the end, and you are absolutely sure it is needed.
We had a very large ham bone with lots of meat on it for the pictures. It took 12 cups of water to cover the bone reasonable, so I increased all other ingredients proportionally. I ended up with an enormous amount of soup. Half is in the freeze.
Good in the refrigerator for 3-4 days. Good frozen for 3-4 months.
This is so NOT cooking for two friendly unless you have freezer space or a crowd coming for dinner.
Crock Pot Ham Bone and Bean Soup
Ham Bone Vegetable Soup – Crock Pot Edition
Rinse the ham bone under running water if there is a sugary coating. Also, if there are large chunks of fat, then trim them some.
Cover the ham most of the way with water. Measure water and increase all other ingredients proportionally. Bring to boil over medium-high heat and then decrease to low and simmer for 60 to 90 minutes.
Peel and chop potatoes and carrots into bite-size pieces. Chop onions.
After the ham is cooled a bit, hand clean and shred into bite-size pieces.
Add all ingredients back to the broth. Bring to boil with medium-high heat then decrease to simmer for 1-2 hours until potatoes and carrots are done.
Cool in the refrigerator overnight then skim the fat before serving is recommended but not required.
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Shake up your ham and bean soup with this Puerto Rican ham bone soup with beans and vegetables. You will love this excellent soup which we know as Christmas Ham Bone Soup. Just follow these easy step by step photo instructions.
Prep Time2 hrs
Cook Time1 hr
Total Time3 hrs
Servings/Adjust Amount: 10
10
Rinse the ham bone under running water if there is a sugary coating. Also, if there are large chunks of fat, then trim them some.
Cover the ham most of the way with water. Measure water and increase all other ingredients proportionally. Bring to boil over medium-high heat and then decrease to low and simmer for 60 to 90 minutes.
Peel and chop potatoes and carrots into bite-size pieces. Chop onions.
After the ham is cooled a bit, hand clean and shred into bite-size pieces.
Add all ingredients back to the broth. Bring to boil with medium-high heat then decrease to simmer for 1-2 hours until potatoes and carrots are done. You can taste test near the end and add a bit of salt if needed.
Cool in the refrigerator overnight then skim the fat before serving is recommended but not required.
Calories: 420kcal | Carbohydrates: 50g | Protein: 27g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 841mg | Potassium: 1028mg | Fiber: 15g | Sugar: 2g | Vitamin A: 3057IU | Vitamin C: 11mg | Calcium: 127mg | Iron: 6mg
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Editor’s Note: Originally Published February 3, 2011. Updated with newly edited pictures, expanded discussion with more details, and a table of contents.
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