Italian Bean and Pasta Soup
Source of Recipe
Paula Deen
Recipe Introduction
Pretty tasty. We ate our with cornbread.
List of Ingredients
2 ham hocks
1 med onion, chopped
1 c. chopped celery
1 c. chopped carrots
12 cups water
2 - 16 oz ea navy beans, drained
1 - 15.8 oz great northern beans, drained
2 - 14.5 oz ea diced tomatoes
2 tsp dried italian seasoning
2 c. (total 8 oz) uncooked ditalini pasta (I couldn't fine exactly this type, and used another penne shaped variety)
salt and pepper to taste
maybe a bit of garlic to taste**Recipe
In large dutch oven, combine ham hocks and next 4 ingredients. Bring to a boil, reduce heat, and simmer, uncovered, for 1 hr. Remove hocks and allow to cool. Remove meat from hocks; discard skin, bones and fat. Return meat to pan. Stir in remaining ingreds. (I actually, by mistake, switched the quantities on the beans and it was still fine) Bring to boil; reduce heat and simmer until pasta is tender (I cooked it a little al dente, as it will continue cooking while sitting in the hot soup). Salt and pepper to taste (the recipe did not call for salt and pepper, but I thought it needed it for our taste...**next time I might also add a bit of garlic) Serve immediately.
10-12 servings
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