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Hearty Ham And Vegetable Bean Soup

soups

1 cup uncooked pasta
1 tablespoon vegetable oil
2 onions; chopped
4 cups chicken stock
2 carrots; chopped
2 cloves garlic; minced
1 sweet red or green pepper; chopped
1 small zucchini; chopped
1 can (28 oz) plum tomatoes
2 1/2 cups cooked ham steak; trimmed and cubed
1 can (19 oz) red kidney beans; drained and rinsed
1 can (19 oz) chick-peas or black-eyed pe; drained and rinsed
4 cups spinach leaves; chopped
1 teaspoon dried thyme
1/2 teaspoon dried crushed savory
1/2 teaspoon dried basil or oregano
1/4 teaspoon pepper
salt

In large pot of bailing water, cook pasta until al dente (tender but firm); drain and rinse under cold water. In large Dutch oven, heat oil over medium heat; cook onion, stirring, until softened, 3 to 5 minutes. Add stock, carrots, garlic, sweet pepper and zucchini; bring to simmer and cook for 3 to 5 minutes or until vegetables are tender. Stir in pasta, tomatoes, ham, beans, chick-peas, spinach, thyme, savory, basil, pepper and salt to taste. Simmer for 5 minutes.

Contributor: Canadian Living - October, 1988

Yield: about 8 serving

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