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Pasta: Italian Macaroni Soup

Source of Recipe

Mary Scodeller


List of Ingredients

2 1/2 cups chopped fully cooked ham
1 large onion, finely chopped
2 to 3 cloves garlic, minced
3 tablespoons olive or vegetable oil
2 cans crushed tomatoes (28 oz each)
28 ounces beef broth
3 1/4 cups water
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon fennel seeds
3 cans great northern beans, rinsed, drained -- 16 oz each
hot cooked macaroni
shredded parmesan cheese, optional


Recipe

In a Dutch oven or soup kettle, saute ham, onion and garlic in oil until onion is tender. Add the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add beans; simmer for 1 hour. Serve over macaroni; garnish with Parmesan cheese if desired. Makes about 4 quarts.