Pasta e Fagioli I Recipe
- 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
- 2/3 cup seashell pasta
- 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.
