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  Pasta bean potage
 
Yield: 4 Servings
 
4 ts Olive oil      1 Onion chopped finely
1 Garlic clove chopped Finely      1 Carrot sliced
1 Celery stick sliced      1 Leek sliced
4 oz (120 g) cooked ham cut into      1/2 -inch 1 cm) cubes
7 oz (2 1 0 g) canned cannellini Beans rinsed and drained      1 1/2 pt (900 ml) chicken stock
2 oz 60 g) pasta spirals      4 lg Tomatoes skinned de-seeded And chopped
1 tb Chopped fresh oregano      1 tb Chopped fresh marjoram
 Salt and freshly ground 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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