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