Pasta bean potage

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.

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