Pasta E Fagioli I

Ingredients

• Servings: 6
• 1 cup dry cannellini beans, soaked
• 2 tablespoons olive oil
• 1 onion, minced
• 1 stalk celery, chopped
• 1 carrot, minced
• 1 cup chopped ham
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 4 cups beef stock
• 1 tablespoon chopped fresh thyme
• 1 bay leaf
• 1 pinch ground black pepper
• 2/3 cup seashell pasta

Recipe

• drain the beans and set aside.
• 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.
• 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.