Pasta Bean Potage

Recipe Ingredients

4 teaspoons	20ml	Olive oil
1		Onion - chopped finely
1		Garlic clove - chopped
		Finely
1		Carrot - sliced
1		Celery stick - sliced
1		Leek - sliced
4 oz	113g	Cooked ham - cubed
7 oz	198g	Canned cannellini
		Beans - rinsed and drained
1 1/2		Chicken stock
2 oz	56g	Pasta spirals
4 oz	113g	Tomatoes - skinned, de-seeded (large)
		And chopped
1 tablespoon	15ml	Chopped fresh oregano
1 tablespoon	15ml	Chopped fresh marjoram
		Salt and freshly ground
		Black pepper

Recipe Instructions

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.

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.

Recipe by: The Weight Watchers Pasta Cook Book

Source:
Mimi Markofsky

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