Bean, Ham & Pasta Soup
Yield
6 servingsPrep
15 minCook
7 hrsReady
16 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pinto beans
dried, rinsed and drained |
|
| 2 | tablespoons |
olive oil
|
|
| ½ | pound |
ham hock
smoked and chopped |
|
| 1 | medium |
onions
finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 ⅔ | cups |
chicken broth
double strength |
|
| 3 | cups |
water
|
|
| ¼ | cup |
tomato paste
|
|
| ½ | cup |
spaghetti
broken in 1 inch pieces or bowtie pasta or shells |
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pinto beans
dried, rinsed and drained |
|
| 3E+1 | ml |
olive oil
|
|
| 226.8 | g |
ham hock
smoked and chopped |
|
| 1 | medium |
onions
finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 631 | ml |
chicken broth
double strength |
|
| 7.1E+2 | ml |
water
|
|
| 59 | ml |
tomato paste
|
|
| 118 | ml |
spaghetti
broken in 1 inch pieces or bowtie pasta or shells |
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
In a large bowl, combine the beans and enough water to cover by 2 inches.
Let stand overnight; drain well.
In a large skillet, heat the oil over medium-high heat.
Add the ham, onion, and celery and cook, stirring often until lightly browned, about 6 minutes.
Add the garlic and cook, stirring often, for 1 minute.
Add the chicken broth, stirr ing to scrape up the browned bits on the bottom of the skillet.
Transfer to a 3½-quart slow cooker.
Add the drained beans, water, and tomato paste.
Cover and slow cook until the beans are tender, 7 to 8 hours on Low or 4 to 5 hours on High.
Stir in the pasta, salt, and pepper.
Turn heat to high and cook until pasta is tender, about 30 to 60 minutes.
Using a large spoon, crush enough of the beans against the sides of the slow co oker to reach the consistency you like.
Serve immediately.
