Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   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.