Yield: 4 Servings
Measure | Ingredient |
---|---|
4 teaspoons | Olive oil |
1 \N | Onion, chopped finely |
1 \N | Garlic clove, chopped |
\N \N | Finely |
1 \N | Carrot, sliced |
1 \N | Celery stick, sliced |
1 \N | Leek, sliced |
4 ounces | (120 g) cooked ham, cut into inch 1 cm) cubes |
7 ounces | (2 1 0 g) canned cannellini |
\N \N | Beans, rinsed and drained |
1½ pint | (900 ml) chicken stock |
2 ounces | 60 g) pasta spirals |
4 larges | Tomatoes, skinned, de-seeded |
\N \N | And chopped |
1 tablespoon | Chopped fresh oregano |
1 tablespoon | Chopped fresh marjoram |
\N \N | Salt and freshly ground |
\N \N | 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.