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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A seasoned, savory bean and pasta soup. Garnish with basil and Parmesan cheese. Ingredients:
1 cup dry cannellini beans, soaked |
2 tablespoons olive oil |
1 onion, minced |
1 stalk celery, chopped |
1 carrot, minced |
1 cup chopped ham |
2 cloves garlic, minced |
1 (28 ounce) can crushed tomatoes |
4 cups beef stock |
1 tablespoon chopped fresh thyme |
1 bay leaf |
1 pinch ground black pepper |
2/3 cup seashell pasta |
Directions:
1. Drain the beans and set aside.
2. In a large stockpot heat the oil over moderate heat until hot. Add the onion, celery and carrot and cook, stirring occasionally, for 5 minutes. Add ham and garlic and cook stirring for 1 minute. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes.
3. Transfer 1/2 cup of the beans to a small processor or blender and puree. Return beans to pot and season with salt and pepper to taste. Bring liquid to a boil and add pasta. Simmer until pasta is tender, about 6 minutes.
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