1 cup Dried cannellini or Great Northern; soaked
2 tablespoons Olive oil
1 Onion; minced
1 Celery stalk; minced
1 Carrot; minced
1/2 pound Smoked ham; diced
2 Garlic cloves; minced
1 28 ounce can crushed tomatoes; including liquid
4 cups Beef stock
1 tablespoon Minced fresh thyme; or 1 tsp dried
1 Bay leaf
Freshly-ground black pepper; to taste
Rind from a piece of Parmesan chees
2/3 cup Dried small pasta
Minced fresh basil; for garnish
parmesan; grated for garnish
Drain the beans and set aside.
In a large stockpot heat the oil over moderate heat until hot. Add the onion, celery and carrot and cook, stirring occasionally, for 5 minutes. Add ham and garlic and cook stirring, 1 minute. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste. Add the Parmesan rind. Bring to a boil and simmer, covered, for 30 minutes.
Transfer 1/2 cup of the beans to a small processor or blender and puree. Return beans to pot and season with salt and pepper to taste. Bring liquid to a boil and add pasta. Simmer until pasta is tender — about 6 minutes. Garnish with basil and cheese.
Source: David Rosengarten