|
1 cup great northern or small white beans, rinsed, drained
6 cups water
2 tablespoons olive oil
1 medium carrot, shredded
1 stalk celery, thinly sliced
1 large onion, finely chopped
1 clove garlic, minced or pressed
1/4 cup chopped parsley
1/2 cup thinly sliced pepperoni
1 smoked ham hock (about 1 lb.)
1 can (1 lb.) tomatoes, coarsely chopped, with liquid
1 teaspoon dried basil leaves
1 bay leaf
1/2 cup small shell pasta
Salt to taste
Grated Parmesan cheese (optional)
Place beans in a bowl; add 2 cups of the water. Let stand overnight (or bring to boiling in a medium saucepan, boil briskly 2 minutes and remove from heat; let stand 1 hour).
In a 5 or 6 quart pot, heat oil. Cook carrot, celery, and onion until onion is soft. Mix in garlic, parsley, and pepperoni. Add ham hock, tomatoes with liquid, basil, bay leaf, beans and liquid, and remaining 4 cups water. Bring to boiling. Cover, reduce heat. Simmer until beans are tender and ham separates from bone (about 2 hours). Remove ham hock; discard bones, fat, skin, and bay leaf. Chunk ham and return to pot. Skim fat and discard.
Remove 1 cup of the beans. Press through food mill (or puree in blender with a little of the soup liquid). Add pasta and pureed beans mixture to pot; bring to boiling. Cook, uncovered, stirring until pasta is tender (12 to 15 minutes). Serve with cheese if desired.
Makes 6 servings. |
