Pasta e Fagioli with Ham Recipe

Ingredients
<br>- 1 cup dry cannellini beans, soaked
<br>- 2 tablespoons olive oil
<br>- 1  onion, minced
<br>- 1 stalk celery, chopped
<br>- 1  carrot, minced
<br>- 1 cup chopped ham
<br>- 2 cloves garlic, minced
<br>- 1 (28 ounce) can crushed tomatoes
<br>- 4 cups beef stock
<br>- 1 tablespoon chopped fresh thyme
<br>- 1  bay leaf
<br>- 1 pinch ground black pepper
<br>- ⅔ cup seashell pasta
<br><p></p>Directions
<br>step 1: Drain the beans and set aside.
<br>step 2: 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.
<br>step 3: 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.
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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

Directions
step 1: Drain the beans and set aside.
step 2: 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.
step 3: 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.

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