Pasta Fagioli
4 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1-2 Tbs. olive oil
4 cloves garlic, minced
4 cups chicken broth
4 cups stewed tomatoes
3 cups cannellini beans
2 carrots, diced
2 stalks celery, sliced
1 pound ditalini or elbow macaroni
Rind from a wedge of hard, Parmesan-like cheese, cut up
2 smoked pork hocks
Basil and oregano, to taste
1/3 cup freshly grated Parmesan
1 tablespoon extra-virgin olive oil
Tie thyme, rosemary and bay into a bouquet garni, or a large tea strainer. Brown garlic lightly in olive oil. Add carrot and celery and sauté lightly. Add broth, tomatoes, beans, cheese rind, basil and oregano. Heat to boiling, then reduce to a simmer. Let simmer for about 1 hour.
Remove hocks from soup. Cool, then cut up to remove what meat it has. Return meat to soup.
Prepare pasta according to directions. Drain, and add to soup. Salt and pepper to taste. Garnish with grated cheese and olive oil.
Recipe from www.TomLibous.com
