Bean-Pasta Soup Recipe
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Ingredients
1 medium onion, sliced
2 cloves garlic, crushed
4 cunces fully cooked smoked ham, chopped (about 1 cup)
2 tablespoons olive or vegetable oil
1 can (16 ounces) whole tomatoes
3 cups water
1 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 cup uncooked spiral macaroni
2 medium potatoes, cut into 1/2-inch pieces
1 can (20 ounces) cannellini or red kidney beans, drained
1 small zucchini, thinly sliced
1/3 cup grated Parmesan cheese
Directions
Cook and stir onion, garlic and ham in oil in 4-quart Dutch oven over medium heat until onion is tender, about 5 minutes.
Stir in tomatoes (with liquid), water, oregano, thyme and pepper.
Break up tomatoes with fork.
Heat to boiling.
Stir in macaroni and potatoes; reduce heat.
Cook uncovered until macaroni is tender, about 10 minutes.
Stir in beans and zucchini.
Cook just until zucchini is crisp-tender, about 3 minutes.
Sprinkle each serving with Parmesan cheese.
Stir in tomatoes (with liquid), water, oregano, thyme and pepper.
Break up tomatoes with fork.
Heat to boiling.
Stir in macaroni and potatoes; reduce heat.
Cook uncovered until macaroni is tender, about 10 minutes.
Stir in beans and zucchini.
Cook just until zucchini is crisp-tender, about 3 minutes.
Sprinkle each serving with Parmesan cheese.
