We had an incredible homemade pasta e fagioli over the holidays, and we felt inspired to try a recipe: https://www.bonappetit.com/recipe/pasta-e-fagioli
Our modifications: first, instead of a ham hock, we browned 1 oz center cut bacon cut into match sticks. We also used 2 parmesan rinds.
Second, we did a quick soak of 8 oz dried cannelini beans (4 cups water), following this: https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-quick-soak-beans In addition to the bean cooking liquid, we added 1 quart unsalted chicken broth in order to keep the cooked beans covered by 1 inch.
Third, following a tip from one of the reviews, we added 3 Tbsp no-salt tomato paste to the broth (the next time we will caramelize the tomato paste with the browned chopped carrots, leek, and garlic).
Fourth, in addition to the 2 bay leaves, we seasoned with about 5 sprigs thyme (leaves only), 3 large sage leaves (minced), 1/2 tsp sugar, and 1/4 tsp crushed red pepper. Finding the soup lacking depth and acid, we supplemented with 1 Tbsp olive tapenade, 1.5 Tbsp red wine vinegar (which added brightness), and 1 Tbsp red wine (this last ingredient made no discernible difference).
We simmered on low (partially covered) until the beans were tender and creamy (about 1 hour 45 mins). (Dec. 2023)
Cooking Adventures 