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Yield: 4 Servings
Ingredients:
* 4 ts Olive oil
* 1 Onion chopped finely
* 1 Garlic clove chopped Finely
* 1 Carrot sliced
* 1 Celery stick sliced
* 1 Leek sliced
* 4 oz (120 g) cooked ham cut into
* 1/2 -inch 1 cm) cubes
* 7 oz (2 1 0 g) canned cannellini Beans rinsed and drained
* 1 1/2 pt (900 ml) chicken stock
* 2 oz 60 g) pasta spirals
* 4 lg Tomatoes skinned de-seeded And chopped
* 1 tb Chopped fresh oregano
* 1 tb Chopped fresh marjoram
Instructions:
Salt and freshly ground Black pepper 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. 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. 3. Add the tomatoes oregano and marjoram and simmer gently for 5 minutes more. Season to taste with salt and pepper. 4. Serve piping hot in warm soup bowls.
Ingredients:
* 4 ts Olive oil
* 1 Onion chopped finely
* 1 Garlic clove chopped Finely
* 1 Carrot sliced
* 1 Celery stick sliced
* 1 Leek sliced
* 4 oz (120 g) cooked ham cut into
* 1/2 -inch 1 cm) cubes
* 7 oz (2 1 0 g) canned cannellini Beans rinsed and drained
* 1 1/2 pt (900 ml) chicken stock
* 2 oz 60 g) pasta spirals
* 4 lg Tomatoes skinned de-seeded And chopped
* 1 tb Chopped fresh oregano
* 1 tb Chopped fresh marjoram
Instructions:
Salt and freshly ground Black pepper 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. 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. 3. Add the tomatoes oregano and marjoram and simmer gently for 5 minutes more. Season to taste with salt and pepper. 4. Serve piping hot in warm soup bowls.
