Pasta and Bean Soup

Beans and vegetables in a rich tomato broth with pasta and parmesan cheese.

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Ingredients:

• Oil to coat pot, about 1/4 cup
• 4 cloves garlic, chopped
• 1 carrot, grated
• 1 stalk celery, chopped
• 1 Spanish onion, chopped
• 1 teaspoon dried pepper flakes
• 2 Tablespoons dried parsley
• 3 Tablespoons dried basil
• Kosher salt and pepper to taste
• 1 ham bone
• 1 15.5 oz can pink beans in sauce
• 1 15.5 oz can chick peas, drained and rinsed
• 2 boxes (Pomi brand) chopped tomatoes
• 6 oz can tomato paste
• 1/4 cup parmesan cheese
• 6 cups water
• 8 chicken boullion cubes
• 1 cup ditalini pasta, cooked according to package directions

Method

Saute all vegetables in olive oil until slightly browned (about 20 minutes) and sprinkle three times with kosher salt and stir. Saute vegetables with ham bone. Add the rest of ingredients, except cheese and ditalini, and simmer on low for three hours. Add cheese and ditalini and simmer another 5 minutes. Cover three times with fresh ground pepper and stir well. Add tomato paste and blend well with vegetables. Add the rest of ingredients.

Notes: Just like grandma used to make.

Number of servings: 12

Submitted By: rhearuss
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