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Great Northern beans water olive oil carrot celery onion garlic parsley pepperoni ham hock tomatoes basil bay leaf shell pasta salt Parmesan cheese
Viewed: 22 - Published at: 8 years agoIngredients
- 1 cup great northern beans or 1 small white beans, rinsed and drained
- 6 cups water
- 2 tablespoons olive oil
- 1 medium carrot, shredded
- 1 stalk celery, thinly sliced
- 1 large onion, finely chopped
- 1 garlic clove (minced or pressed)
- 1/4 cup chopped parsley
- 1/2 cup thinly sliced pepperoni
- 1 lb smoked ham hock (about)
- 1 lb tomatoes
- 1 teaspoon dried basil leaves
- 1 bay leaf
- 1/2 cup small shell pasta
- salt
- grated parmesan cheese (optional)
Method
- Place beans in a bowl; add 2 cups of the water, let stand overnight (or, bring to boiling in a medium saucepan, boil briskly 2 minutes., remove from heat, let stand, covered, 1 hour).
- In a 5-6-quart kettle heat oil. Cook carrot, celery, and onion until onion is soft. Mix in garlic, parsley, and pepperoni. Add ham hock, tomatoes, (coarsely chopped, with liquid), basil, bay leaf, beans and liquid and remaining cups water.
- Bring to boiling. Cover, reduce heat. Simmer until beans are tender and ham separates from bone, about 2 hours. Remove ham hock; discard bones, fat, skin and bay leaf. Return ham in chunks. Skim, discard fat.
- Remove 1 cup of the beans. Press through food mill (or puree in blender with a little soup liquid). To soup add pasta shells. Bring to boiling. Cook, uncovered, stirring, until pasta is tender, 12-15 minutes.
- Season to taste with salt.
