Recipe by mostrah
This soup has been a staple in our home for so many years I can't name the magazine I clipped it from! A great way to have homemade soup with less than an hour of time and use the left over ham. The original recipe calls for basil, but I found omitting it was more kid-friendly. I do add italian seasoning when the spirit moves. Round out the meal with crispy bread and a green salad and you have Olive Garden beat!
- 2 tablespoons olive oil
- 2 medium onions, thinly sliced
- 2 carrots, peeled and sliced into 1/4 inch disks
- 4 cloves garlic
- 6 ounces ham, diced
- 15 ounces canned tomatoes, drained and crushed
- 14 ounces of canned beans, black or red
- 6 cups chicken broth
- 5 ounces rotelle pasta or 5 ounces shell pasta
- salt and pepper
- parmesan cheese (to garnish)
Directions See How It's Made
- In large sauce pan, heat oil and add onions and carrots.
- Cook 5 minutes or until soft.
- Add garlic and ham.
- Cook 2 minutes.
- Add tomatoes and cook 5 minutes.
- Add broth and beans.
- Bring to a boil and mash some of the beans to thicken.
- Lower heat and simmer 20 minutes.
- Return to boil and add pasta.
- Boil 6 minutes or until pasta is al dente.
- Season with freshly ground black pepper and cheese.