Pasta bean potage
Yield: 4 Servings
Ingredients:
- 4 ts Olive oil
- 1 Onion chopped finely
- 1 Garlic clove chopped Finely
- 1 Carrot sliced
- 1 Celery stick sliced
- 1 Leek sliced
- 4 oz (120 g) cooked ham cut into
- 1/2 -inch 1 cm) cubes
- 7 oz (2 1 0 g) canned cannellini Beans rinsed and drained
- 1 1/2 pt (900 ml) chicken stock
- 2 oz 60 g) pasta spirals
- 4 lg Tomatoes skinned de-seeded And chopped
- 1 tb Chopped fresh oregano
- 1 tb Chopped fresh marjoram
Instructions:
Salt and freshly ground Black pepper 1. Heat the oil in a large saucepan. Add the onion garlic carrot celery and leek and cook gently for 5 minutes stirring occasionally. Add the ham and cook for 5 minutes more. 2. Stir in the beans stock and pasta spirals. Bring to a boil and then reduce the heat cover and simmer gently for 20 minutes. 3. Add the tomatoes oregano and marjoram and simmer gently for 5 minutes more. Season to taste with salt and pepper. 4. Serve piping hot in warm soup bowls. Preparation time: 15 minutes Cooking time: 35 minutes Freezing recommended Pasta and Beans (pasta e fagioli) is a typical Italian combination. This hearty winter-warmer is a meal in itself. Substitute the cannellini beans with borlotti or haricot beans for a change.
