Italian Bean Soup with Pasta

By luvmybuttonsnbows

Prep time: 30 minutes
Serves: 6

Ingredients

• 1 c. Great Northern or small white beans, rinsed, drained
• 6 c. water
• 2 tbsp. olive oil
• 1 medium carrot, shredded
• 1 stalk celery, thinly sliced
• 1 large onion, finely chopped
• 1 clove garlic, minced or pressed
• 1/4 c. chopped parsley
• 1/2 c. thinly sliced pepperoni
• 1 smoked ham hock (about 1 lb.)
• 1 can (1 lb.) tomatoes
• 1 tsp. dried basil leaves
• 1 bay leaf
• 1/2 c. small shell pasta
• salt
• grated Parmesan cheese, optional

Preparation

Step 1

Place beans in a bowl, add 2 cups of the water, let stand overnight (or bring to boiling in a medium saucepan, boil briskly 2 min., remove from heat, let stand, covered, 1 hr.) In a 5 to 6-quart kettle, heat oil. Cook carrot, celery and onion until onion is soft. Mix in garlic, parsley and pepperoni. Add ham hock, tomatoes (coarsely chopped with liquid), basil, bay leaf, beans and liquid, and remaining cups water. Bring to boiling. Cover, reduce heat. Simmer until beans are tender and ham separates from bone, about 2 hrs. Remove ham hock; discard bones, fat, skin and bay leaf. Return ham in chunks. Skim, discard fat. Remove 1 cup of the beans. Press through food mill (or purée in blender with a little soup liquid). To soup add pasta shells. Bring to boiling. Cook, uncovered, stirring, until pasta is tender, 12 to 15 min. Season to taste with salt.