Pasta E Fagioli

• 1 bag (1 Lb. Bag) Dry Cannellini Beans
• 2 whole Smoked Ham Hocks
• 6 cloves Garlic
• Oregano, to taste
• 1 cup Prepared Marinara Sauce
• Crushed Red Pepper, To Taste
• 2 cups Cooked Pasta (al Dente), Whatever You Like (I Use Ditalini And Broken Spaghetti)
• 2 Tablespoons Extra Virgin Olive Oil, Just For Flavor

1. Cover dry beans with water a couple of inches over the beans. Bring to a boil, shut fire, and let stand for at least one hour to soften. Throw water out.
2. Fill pot with fresh water (again a couple of inches over the beans). Add ham hocks, garlic cloves and oregano, let cook for 45 minutes. Add marinara sauce, hot pepper flakes and cook for another half hour or until beans are tender. Add cooked pasta and let sit for a few minutes for the flavors to blend. Drizzle with olive oil before serving. Enjoy!

beans, ham hocks, garlic, oregano, red pepper, pasta, olive oil

Taken from tastykitchen.com/recipes/soups/pasta-e-fagioli-3/ (may not work)