North Pole Soup

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!

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 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

1. In large sauce pan, heat oil and add onions and carrots.
2. Cook 5 minutes or until soft.
3. Add garlic and ham.
4. Cook 2 minutes.
5. Add tomatoes and cook 5 minutes.
6. Add broth and beans.
7. Bring to a boil and mash some of the beans to thicken.
8. Lower heat and simmer 20 minutes.
9. Return to boil and add pasta.
10. Boil 6 minutes or until pasta is al dente.
11. Season with freshly ground black pepper and cheese.