Pasta And Bean Soup(Pasta E Fagioli)

• 3 Tbsp. chopped onion
• 1/4 c. olive oil
• 3 Tbsp. chopped carrot
• 3 Tbsp. chopped celery
• 1 ham bone with meat
• 3/4 c. canned Italian tomatoes, diced with juice
• 1 can Northern beans, drained
• 1 can beef broth with water to equal 3 c.
• 1 c. tubular macaroni (uncooked)
• salt and pepper to taste
• freshly grated Parmesan cheese

1. Saute onion in olive oil over medium heat until onion is translucent.
2. Add carrot, celery and ham bone.
3. Continue to saute vegetables and turn ham bone so that meat is browned.
4. Reduce heat to simmer.
5. Add tomatoes and simmer for 10 minutes.
6. Add beans and simmer for another 10 minutes.
7. Stir in broth and water.
8. Raise heat to medium-high.
9. When liquid begins to boil, add pasta and cook until pasta is al dente (firm to bite).
10. If soup is too thick, add more broth or water.
11. Add salt and pepper to taste.
12. Remove soup from heat and allow it to sit, covered, for about 10 minutes before serving.
13. Serve soup with a sprinkling of grated Parmesan. Makes 6 servings.

onion, olive oil, carrot, celery, ham bone, italian tomatoes, northern beans, beef broth with water, tubular macaroni, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=717786 (may not work)