White Bean, Ham and Pasta Soup

INGREDIENTS

3 tblsp Olive oil
2 Onions, finely chopped
3 Garlic cloves, crushed
28 oz. Can of plum tomatoes
2 cans Cannelloni beans (19 oz. each)
1/2 lb. Baked ham, finely chopped
1 qt. Chicken stock
2 qt. Water
1/2 t Crushed red pepper
1 C Tiny pasta shells
Salt and pepper, to taste

IN a heavy Dutch oven, heat the oil. When it is hot, add the onions.

SAUTE onions over low heat, stirring occasionally, for 10 minutes or until they are soft but not brown. Add garlic, plum tomatoes (which have been crushed), cannelloni beans, ham, chicken stock, water, salt, pepper and crushed red pepper. Bring soup to a boil, stirring often.

LOWER the heat, cover the pan, and simmer the soup for 30 minutes. Add the pasta shells, return soup to a boil, lower the heat, cover the pan, and continue cooking, stirring occasionally, for 30 minutes more.

Taste for seasoning, and add more salt and pepper if necessary.

Serves 8.

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Last updated February 15, 1998.