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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This soup has been a staple in our home for so many years I can't name the magazine I clipped it from! A great way to have homemade soup with less than an hour of time and use the left over ham. The original recipe calls for basil, but I found omitting it was more kid-friendly. I do add italian seasoning when the spirit moves. Round out the meal with crispy bread and a green salad and you have Olive Garden beat! Ingredients:
2 tablespoons olive oil |
2 medium onions, thinly sliced |
2 carrots, peeled and sliced into 1/4 inch disks |
4 cloves garlic |
6 ounces ham, diced |
15 ounces canned tomatoes, drained and crushed |
14 ounces of canned beans, black or red |
6 cups chicken broth |
5 ounces rotelle pasta or 5 ounces shell pasta |
salt and pepper |
parmesan cheese (to garnish) |
Directions:
1. In large sauce pan, heat oil and add onions and carrots.
2. Cook 5 minutes or until soft.
3. Add garlic and ham.
4. Cook 2 minutes.
5. Add tomatoes and cook 5 minutes.
6. Add broth and beans.
7. Bring to a boil and mash some of the beans to thicken.
8. Lower heat and simmer 20 minutes.
9. Return to boil and add pasta.
10. Boil 6 minutes or until pasta is al dente.
11. Season with freshly ground black pepper and cheese.
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