Pasta Bean Potage

4 ts Olive oil

1 Onion, chopped finely

1 Garlic clove, chopped

Finely 1 Carrot, sliced

1 Celery stick, sliced

1 Leek, sliced

4 oz (120 g) cooked ham, cut into

1/2 -inch 1 cm) cubes

7 oz (2 1 0 g) canned cannellini

Beans, rinsed and drained 1 1/2 pt (900 ml) chicken stock

2 oz 60 g) pasta spirals

4 lg Tomatoes, skinned, de-seeded

And chopped 1 tb Chopped fresh oregano

1 tb Chopped fresh marjoram

Salt and freshly ground Black pepper 1. Heat the oil in a large saucepan. Add the onion, garlic, carrot, celery

and leek and cook gently for 5 minutes, stirring occasionally. Add the ham and cook for 5 minutes more. 2. Stir in the beans, stock and pasta spirals. Bring to a boil and then reduce the heat, cover and simmer gently for 20 minutes. 3. Add the tomatoes, oregano and marjoram and simmer gently for 5 minutes more. Season to taste with salt and pepper. 4. Serve, piping hot, in warm soup bowls. Preparation time: 15 minutes Cooking time: 35 minutes Freezing recommended Pasta and Beans (pasta e fagioli) is a typical Italian combination. This hearty winter-warmer is a meal in itself. Substitute the cannellini beans with borlotti or haricot beans for a change.