Serves: 6
Total Calories: 239

1/2 cup olive oil
1 medium onion finely chopped
1 carrot finely chopped
1 stalk celery finely chopped
1 clove garlic minced
1 cup dry northern beans, rinsed
1 can diced italian tomato
2 cups water
1 can beef broth
salt and pepper
1/2 cup freshly Parmesan cheese

Heat oil in a large saucepan over medium heat. Add onion and saute till onion is golden color. Add carrot, celery and ham. Cook until vegetables are tender (about 10 minutes), stirring occasionally. Add garlic and cook one minute more. Add diced tomatoes with their juice and simmer for 20 minutes. Stir in rinsed beans, water and broth. Heat to boiling over high heat. Reduce heat and simmer, covered for 1 hour. Add salt and pepper to taste. Check soup for consistency and add more broth if needed and bring soup to a boil. Stir in drained pasta. Cook till pasta is slightly firm. Let soup sit for 5 - 10 minutes before serving. Serve with parmesan cheese and crusty Italian or French bread.

Nutritional Facts:

Serves: 6
Total Calories: 239
Calories from Fat: 192

More Recipes from the Cook'n Italian Cookbook:
Barley Soup
Creamy Potato Soup
Italian Pasta and Bean Soup
Italian Sausage and Lentil Soup
Meatball and Swiss Chard Soup
Minestrone
Onion Soup
Pasta and Chick-Pea Soup
Pasta e Fagioli
Smoked Turkey, Wild Rice, and Mushroom Soup
White Bean Soup
Zucchini Soup
Zuppa Toscana