Pasta Fagioli

5 tablespoons olive oil

1 large onion, medium chop

1 large carrot, shredded

2 ribs celery, shredded

2 cloves garlic, diced

Pinch red pepper

48 ounces great Northern beans

1 can (16 ounces) diced tomatoes

5-6 cups chicken broth

1 bone-in ham slice (about 1 pound), finely chopped or shredded

Kosher salt and black pepper, to taste

1½ cups ditalini pasta, raw

Grated Romano for garnish

In soup pot, heat the olive oil. Add onion and sauté until transparent. Add carrot, celery, garlic and red pepper to taste and cook 5 minutes.

Add half the beans with liquid to the pot. Mash or puree the remaining beans and liquid with potato masher or food processor; add to pot and cook 5 minutes. Add tomatoes and chicken broth, simmer about 10 minutes on medium heat.

Add ham and season to taste with salt and black pepper; reduce heat and simmer 30 minutes. Add pasta and simmer 30 minutes more. Serve garnished with grated Romano cheese.

Serves 10 to 12.

Nutrition values per serving: 260 calories, 10 g fat (2 g saturated), 26 g carbohydrates, 7 g fiber, 21 g protein, 50 mg cholesterol, 550 mg sodium.