Pasta e Fagioli (Beans and Pasta Soup)

• 1 cup dried cannellini or Great Northern beans, soaked
• 2 tablespoons olive oil
• 1 onion, minced
• 1 celery stalk, minced
• 1 carrot, minced
• 1/2 pound smoked ham, diced
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes, including liquid
• 4 cups beef stock
• 1 tablespoon minced fresh thyme or 1 teaspoon, dried
• 1 bay leaf
• Pepper to taste
• Rind from a piece of Parmesan cheese
• 2/3 cup dried small pasta, such as shells or elbows
• Minced fresh basil and freshly grated Parmesan for garnish, if desired

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, 1 minute.
5. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste.
6. Add the Parmesan rind.
7. Bring to a boil and simmer, covered, for 30 minutes.
8. Transfer 1/2 cup of the beans to a small processor or blender and puree.
9. Return beans to pot and season with salt and pepper to taste.
10. Bring liquid to a boil and add pasta.
11. Simmer until pasta is tender, about 6 minutes.
12. Garnish with basil and cheese.

olive oil, onion, celery stalk, carrot, ham, garlic, tomatoes, beef stock, thyme, bay leaf, pepper, parmesan cheese, pasta, fresh basil

Taken from www.foodnetwork.com/recipes/pasta-e-fagioli-beans-and-pasta-soup-recipe.html (may not work)