Pasta E Fagioli With Ham, Mushrooms And Herbs

Total Time: 50 mins Preparation Time: 50 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 medium onions, thickly sliced
• 2 small carrots, thickly sliced
• 1/2 medium red bell pepper, cut into thin strips
• 8 ounces smoked ham, cut into 1/4-inch dice (about 1-1/3 cups)
• 3 tablespoons shredded fresh basil or 1/2 teaspoon dried crumbled basil
• 4 garlic cloves, minced
• 1 pinch of dried crumbled oregano
• 1 (15 1/4 ounce) can diced tomatoes, drained
• 6 cups chicken broth
• 2 (16 ounce) cans cannellini beans, drained and rinsed
• 2 1/2 cups ditallini pasta (or other small pasta such as shells)
• salt & freshly ground black pepper (to taste)
• 3/4 cup sliced mushrooms
• 5 tablespoons shredded fresh basil
• 1/3 cup sliced green onion top
• olive oil
• freshly grated parmesan cheese

Recipe

• 1 heat 2 t. oil in heavy large saucepan over medium heat. add onion, carrots and bell pepper. cook until beginning to soften, stirring occasionally, about 8 minutes. add ham, 3 t. fresh basil, garlic and oregano. stir 2 minutes. add tomatoes. cook until mixture is reduced to thick sauce, about 6 minutes. add broth and beans. bring to boil, mashing 1/4 of beans against sides of pot. reduce heat, cover and simmer 15 minutes.
• 2 bring to boil, stirring occasionally. add pasta. boil gently until pasta is almost tender but firm to bite, 6-7 minutes. season with salt and pepper. sprinkle mushrooms over soup. remove from heat, cover and let stand 5 minutes. return soup to boil, stirring constantly. adjust seasoning. stir in 5 t. fresh basil. ladle soup into bowls. top with green onion tops and drizzle with oil. pass parmesan and freshly ground pepper separately.