Pasta e Fagioli I

• 1 cup dry cannellini beans, soaked
• 2 tablespoons olive oil
• 1 onion, minced
• 1 stalk celery, chopped
• 1 carrot, minced
• 1 cup chopped ham
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 4 cups beef stock
• 1 tablespoon chopped fresh thyme
• 1 bay leaf
• 1 pinch ground black pepper
• 2/3 cup seashell pasta

1. Drain the beans and set aside.
2. In a large stockpot heat the oil over moderate heat until hot.
3. Add the onion, celery and carrot and cook, stirring occasionally, for 5 minutes.
4. Add ham and garlic and cook stirring for 1 minute.
5. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste.
6. Bring to a boil and simmer, covered, for 30 minutes.
7. Transfer 1/2 cup of the beans to a small processor or blender and puree.
8. Return beans to pot and season with salt and pepper to taste.
9. Bring liquid to a boil and add pasta.
10. Simmer until pasta is tender, about 6 minutes.

beans, olive oil, onion, celery, carrot, ham, garlic, tomatoes, beef stock, thyme, bay leaf, ground black pepper, seashell pasta

Taken from allrecipes.com/recipe/pasta-e-fagioli-i/ (may not work)