Pasta e Fagioli with Ham

This traditional pasta and white bean soup deserves the best Parmesan cheese you can afford. Use the rind to flavor the cooking liquid, along with onion, celery, carrot, ham, garlic, tomatoes, beef stock, thyme, bay leaf and pepper.

• Calories: 316 Calories

Ingredients

• 1 pinch ground black pepper
• 2 tablespoons olive oil
• 1 bay leaf
• 2 cloves garlic, minced
• 1 stalk celery, chopped
• 1 tablespoon chopped fresh thyme
• 1 (28 ounce) can crushed tomatoes
• 1 onion, minced
• 1 cup chopped ham
• 1 cup dry cannellini beans, soaked
• 1 carrot, minced
• 4 cups beef stock
• ⅔ cup seashell pasta

Recipe Instructions

Step 1

Drain the beans and set aside.

Step 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.

Step 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.