Italian Bean Soup

Submitted by: Admin on 09/13/2007

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This hearty soup is made in the style of the Italian - "pasta e fagioli"

Ingredients

1 cup small white beans, rinsed, drained (dry beans)
6 cups water
2 Tbs. olive oil
1 medium carrot, shredded
1 stalk celery, thinly sliced
1 large onion, finely chopped
1 clove garlic, minced
1/4 cup chopped parsley
1/2 cup thinly sliced pepperoni
1 smoked ham hock (1 lb.)
1 can (1 lb.) tomatoes
1 tsp. dried basil leaves
1 bay leaf
1/2 cup small shell pasta
Salt
Grated Parmesan cheese

Directions

1. Place beans in a bowl; add 2 cups of the water, let sand overnight.

2. In a 5 to 6-quart pan, heat oil. Cook carrot, celery, and onion until onion is soft. Mix in garlic, parsley, and pepperoni. Add ham hock, tomatoes (coarsely chopped, with liquid) basil, bay leaf, beans and liquid, and remaining cups water.

3. Bring to boiling. Cover, reduce heat. Simmer until beans are tender and ham separates from bone, about 2 hours. Remove ham hock; discard bones, fat, skin and bay leaf. Cut ham in chunks and return to pan.

4. Remove 1 cup of the beans. Puree in blender with a little soup liquid. Add back to soup. (This is used to thicken the soup a bit.) Add pasta shells to soup. Bring to boil. Cook, uncovered, stirring occasionally, until pasta is tender, 12 to 15 minutes.

Season to taste.