Pasta e Fagioli with Ham

A seasoned, savory bean and pasta soup. Garnish with basil and Parmesan cheese.

Step: 1

Drain the beans and set aside.

Step: 2

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 for 1 minute. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes.

Step: 3

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.

Per Serving: 316 calories; protein 17.9g; carbohydrates 45.4g; fat 8.2g; cholesterol 11.2mg; sodium 501.7mg.

The word “stew” can refer to both a dish and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.