Pasta e Fagioli I

Ingredients

• 1  bay leaf 
• 4 cups beef stock 
• 28 ounce canned tomatoes crushed canned
• 1 cup .5 can cannellini beans dry
• 1  carrots minced
• 1 stalk celery chopped
• 1 tablespoon thyme leaves fresh chopped
• 2 cloves garlic minced
• 1 pinch ground pepper black
• 1 cup ham chopped
• 2 tablespoons olive oil 
• 1  onion minced
• 0.7 cup seashell pasta 

Equipment

• pot
• blender

Directions

1. Drain the beans and set aside.
2. In a large stockpot heat the oil over moderate heat until hot.
3. Add the onion, celery and carrot and cook, stirring occasionally, for 5 minutes.
4. Add ham and garlic and cook stirring for 1 minute.
5. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes.
6. Transfer 1/2 cup of the beans to a small processor or blender and puree. Return beans to pot and season with salt and pepper to taste. Bring liquid to a boil and add pasta. Simmer until pasta is tender, about 6 minutes.