top of page

Pasta Fagiola with Cornbread Croutons


2 Bags Northern Beans

2 Tomatoes, cubed

1/2 Medium Onion, diced

3 Carrots, diced

3 Cloves Garlic, diced

Box of Jiffy, cooked according to package

1/2 Box Elbow Macaroni

Olive Oil

Fresh Parsley

Fresh Basil

Ham Bone

Sea Salt

Rinse and soak beans overnight in a large Dutch Oven. Water should be 4" over the beans.


Place Ham bone in the pot of beans. Cook on high until bubbling. Scoop out any foam. Lower to medium and add garlic, onions, carrots, the Tomato Sauce, parsley and basil. Stir. Give the soup a good size splash of olive oil. Add salt & pepper. If you have a rind of Parmesan cheese, now is the time to add it in.

Cover and cook ~3 hours on low or until beans are softening up. Remove 2 cups of beans and put them in the food processor (this will allow for this to be used a paste later to thicken the soup). Turn off and let stand for a couple of hours. Add in the bean paste. Meanwhile, cook macaroni and put in the fridge.

Make cornbread and put in the fridge.

When it is time to eat, reheat soup and add in the cooked macaroni's. Cut up cornbread in crouton like sizes. Toss with olive oil, sea salt and a little parmesan cheese. Spray a tray with pam and add in croutons on single layer and bake on 350 for ~20 minutes, turning once.

Don't forget to top with Parmesan!


Recent Posts

See All


bottom of page