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Pasta Bean Potage

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      Title: PASTA BEAN POTAGE
 Categories: Soups, Pasta
      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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