Pasta Bean Potage

• 4 teaspoons olive oil
• 1 each onions chopped
• 1 each garlic cloves chopped
• 1 each carrots sliced
• 1 each celery stalks sliced
• 1 each leeks sliced
• 4 ounces ham cooked, cut into cubes
• 7 ounces white kidney beans, canned rinsed, drained, prefer cannellini
• 3 cups chicken broth
• 2 ounces pasta spirals
• 4 large tomatoes skinned, chopped
• 1 tablespoon oregano chopped
• 1 tablespoon marjoram chopped

1. Heat the oil in a large saucepan.
2. Add the onion, garlic, carrot, celery and leek and cook gently for 5 minutes, stirring occasionally.
3. Add the ham and cook for 5 minutes more.
4. Stir in the beans, stock and pasta spirals.
5. Bring to a boil and then reduce the heat, cover and simmer gently for 20 minutes.
6. Add the tomatoes, oregano and marjoram and simmer gently for 5 minutes more.
7. Season to taste with salt and pepper.

olive oil, onions, garlic, carrots, celery, leeks, ham cooked, white kidney beans, chicken broth, pasta spirals, tomatoes, oregano, marjoram chopped

Taken from recipeland.com/recipe/v/pasta-bean-potage-38551 (may not work)