Pasta E Fagioli Soup (Pasta And Bean)

In six quart stock pot, combine dried beans and water, bring to a boil continue to boil for two minutes, then remove from heat. Cover and let stand for one hour.

Mince or press one clove of the garlic; add to bean mixture along with onion, carrots, celery, tomatoes and ham. Bring to a boil, then reduce heat and simmer covered until beans are tender (2 – 2 1/2 hours)

Lift out ham and discard bone; coarsely chop ham. In a blender or food processor, whirl about half of the soup until smooth; return to pan. Add the pasta and chopped ham and cook stirring over medium heat for about 5 minutes or until pasta is tender.

Finely chop remaining two cloves of garlic. In a small frying pan cook garlic in oil until lightly browned.

Pour soup into a tureen. Spoon oil and garlic mixture into center of soup and sprinkle parsley around mixture.