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Ingredients

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

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: : -

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.

6 servings

A seasoned, savory bean and pasta soup. Garnish with basil and Parmesan cheese.