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Bean and Pasta Soup
1 cup small white beans, rinsed, drained 6 cups water 4 strips bacon, chopped 1 stalk celery, chopped 1 large onion, chopped 2 medium cloves garlic, minced 1 smoked ham hock 1 can tomatoes (1 lb) 1 t. bail leaves 1 bay leaf 1/2 cup small pasta Salt Pepper to taste
Mix beans with water. Boil uncovered 2 minutes. Cover and let soak 1 hour. Cook bacon over medium heat 2 minutes. Add onion and celery, saute about 6 minutes. Remove bacon and vegetables. Discard droppings. Add ham hock, saut�ed bacon and vegetables to beans. Stir in basil, bay leaf, garlic to bean mixture. Heat to boiling. Reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Remove ham hock from soup. Remove meat from bone. Cut into small pieces. Remove about half the beans and puree. Stir pureed beans and cut meat pieces into remaining soup. Heat to boiling. Stir in pasta, cooking uncovered until pasta is tender, about 10 minutes. Add salt and pepper to taste. Source: My Old Recipes