Italian Patat'e Fagioli Soup

The next time you're shopping for Italian cold cuts, ask the storekeeper for the end piece - the "heel" - of a prosciutto. Lucy was able to get the bone (see in the pied piper's kitchen), but today prosciutto is most often shipped without the bone. The end piece is too small for slicing, and can be purchased inexpensively to flavor soups. You may have to join a list of die-hard cooks, all vying for the end piece. If you can't get it, substitute a ham hock.

• 1/2 pound dried beans (see note)
• 1 end piece of prosciutto about 1 to 1 1/2 pounds
• 1 1/2 cups prepared tomato sauce, preferably your own
• 4 white potatoes in one inch dice

METHOD

Soak beans over night. Remove from soaking water. Rinse. Put in stockpot with 4 cups water and the prosciutto heel. Bring to a boil. Once water boils, lower heat to a simmer. Cook, partially covered, until beans are tender, but firm, about 1 to 1 1/2 hours.

Add prepared tomato sauce and diced potatoes. Bring to a boil. Lower heat to medium as soon as soup reaches the boil. Cook uncovered until potatoes are tender, about 20 minutes. The soup should bubble, but not reach a hard boil. This should be thick, between a stew and a soup.

Remove prosciutto and shred meat Put shredded meat back into soup. Serve to a hungry family.

Serves: 4 - 6

Contributors:
Carmen Flak for Lucia Fressola      Mimi Torchia Boothby for Lucia Fressola

This recipe originally called for Regina beans which are now called Roma beans. If you can't get them, use pinto beans.

 

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