Pasta Bean Potage Recipe

Step 1

Heat the oil in a large saucepan. Add the onion, garlic, carrot, celery and leek and cook gently for 5 minutes, stirring occasionally. Add the ham and cook for 5 minutes more.

Step 2

Stir in the beans, stock and pasta spirals. Bring to a boil and then reduce the heat, cover and simmer gently for 20 minutes.

Step 3

Add the tomatoes, oregano and marjoram and simmer gently for 5 minutes more. Season to taste with salt and pepper.

Step 4

Serve, piping hot, in warm soup bowls.

Preparation time: 15 minutes

Cooking time: 35 minutes

Freezing recommended

Pasta and Beans (pasta e fagioli) is a typical Italian combination. This hearty winter-warmer is a meal in itself. Substitute the cannellini beans with borlotti or haricot beans for a change.

Things You'll Need

  • 4ts Olive oil
  • 1 Onion, chopped finely
  • 1 Garlic clove, chopped
  • Finely
  • 1 Carrot, sliced
  • 1 Celery stick, sliced
  • 1 Leek, sliced
  • 4oz (120 g) cooked ham, cut into
  • 1/2 -inch 1 cm) cubes
  • 7oz (2 1 0 g) canned cannellini
  • Beans, rinsed and drained
  • 1 1/2pt (900 ml) chicken stock
  • 2oz 60 g) pasta spirals
  • 4lg Tomatoes, skinned, de-seeded
  • And chopped
  • 1tb Chopped fresh oregano
  • 1tb Chopped fresh marjoram
  • Salt and freshly ground
  • Black pepper

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