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6 servings
Ingredients:
1 cup dry cannellini beans, soaked2 tablespoons olive oil1 onion, minced1 stalk celery, chopped1 carrot, minced1 cup chopped ham2 cloves garlic, minced1 (28 ounce) can crushed tomatoes4 cups beef stock1 tablespoon chopped fresh thyme1 bay leaf1 pinch ground black pepper2/3 cup seashell pasta
Instructions:
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.
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