Now that fall is here, we try to make a batch of soup each week, usually on Wed or Thur. - depending on the weather. Even though the weather was mild, we made Pasta Fazul, by a recipe from JohnA of the BBQ Central Forum link. Here’s the recipe:
Two 15oz cans Great Northern Beans, Drained
One 14.5oz can Diced Italian tomatoes
One 10oz can Ro-Tel diced tomatoes & chilies
Two cloves Finely chopped garlic
One medium Chopped onion
One sml stalk Chopped celery
One small Chopped carrot
1 tbsp Basil, dried
1 tbsp Parsley, dried
1 tbsp Oregano, dried
1-2 tsp Red pepper flakes
To taste S&P
8 oz Pasta of choice – (we used ditalini)
Saute veggies in olive oil ((rather than add the ring – changed by me). Add all ingredients except pasta to pot and cover with water. Pour a ring of olive oil on top and simmer for two hours. At this point I let the beans cool down and refrigerate for at least one day. When ready to eat reheat and cook desired amount of pasta in another pot, add to beans and simmer for 20-30 minutes before serving.
NOTES From JohnA
1. Ro-Tel tomatoes & chilies in mild, regular, or hot is up to you.
2. Seasonings are to taste, sorry but I do not measure.
3. Ro-Tel tomatoes & chilies in mild, regular, or hot is up to you.
4. I use either fine spaghetti or Ditalini macaroni.
5. You may have to add water after refrigerating overnight.
Big Dude’s comments start here. I decided to use dried beans rather than canned and after a little search found that 1# dried beans = 3 ¾ cans so for 14 cans, I needed 3 ¾# so I used the entire 4# bag. I soaked them overnight and cooked them if fresh water with a nice smoked ham hock.
This is the stock without the beans and pasta.
We ended up making about 14 quarts for friends and family. Here is the final product.
My bowl - it makes a pretty soup.
It tasted pretty good, but I don’t think I’d make it again – it wasn’t up to the standards we have for providing to others – although one couple said they loved it. The mild Rotel made it plenty hot - I omitted the pepper flakes. Mine came out much thicker than the one I’d seen with the recipe (click the link above) - we always make pretty hearty soups but this one may be closer to what Rachel Ray would call a stoup (stew/soup) – if you make it, have some tomato juice handy to thin it if needed.