4 ts Olive oil
1    Onion, chopped finely
1    Garlic clove, chopped
Finely
1    Carrot, sliced
1    Celery stick, sliced
1    Leek, sliced
4 oz (120 g) cooked ham, cut into
1/2    -inch  1 cm) cubes
7 oz (2 1 0 g) canned cannellini
Beans, rinsed and drained
1 1/2 pt (900 ml) chicken stock
2 oz 60 g) pasta spirals
4 lg Tomatoes, skinned, de-seeded
And chopped
1 tb Chopped fresh oregano
1 tb Chopped fresh marjoram
Salt and freshly ground
Black pepper

1. Heat the oil in a large saucepan. Add the onion, garlic, carrot, celery
and leek and cook gently for 5 minutes, stirring occasionally. Add the ham
and cook for 5 minutes more. 2. Stir in the beans, stock and pasta spirals.
Bring to a boil and then reduce the heat, cover and simmer gently for 20
minutes. 3. Add the tomatoes, oregano and marjoram and simmer gently for 5
minutes more. Season to taste with salt and pepper. 4. Serve, piping hot,
in warm soup bowls. Preparation time: 15 minutes Cooking time: 35 minutes
Freezing recommended Pasta and Beans (pasta e fagioli) is a typical Italian
combination. This hearty winter-warmer is a meal in itself. Substitute the
cannellini beans with borlotti or haricot beans for a change.