Pasta e Fagioli with Ham recipe
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Ingredients
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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
⅔ cup seashell pasta
Nutrition Info
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316.1 calories
carbohydrate: 45.4 g
cholesterol: 11.2 mg
fat: 8.2 g
fiber: 9.2 g
protein: 17.9 g
saturatedFat: 1.7 g
servingSize: -
sodium: 501.7 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -
Directions Pasta e Fagioli with Ham
Directions
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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.