Italian recipes

Pasta Bean Potage

Course : Italian
Source: The Weight Watchers Pasta Cook Book
Serves: 4

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Ingredients:

4 teaspoons olive oil

1 medium Onion -- chopped finely

1 clove garlic -- chopped finely

1 medium carrot -- sliced

1 medium celery stick -- sliced

1 medium leek -- sliced

4 ounces cooked ham -- cubed

7 ounces canned cannellini beans -- rinsed and drained

1 1/2 pints chicken stock

2 ounces pasta spirals

4 large tomatoes -- skinned, de-seeded and chopped

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh marjoram

1 teaspoon salt

1 teaspoon black pepper

Preparation / Directions:

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.

Pasta Bean Potage

Ingredients:

Preparation / Directions:

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