Italian Ham & Bean Soup

”SLOW COOKER SERIES”

ITALIAN HAM & BEAN SOUP

1 cup dried pinto beans, rinsed, drained and picked over
2 tablespoons olive oil
½ pound smoked ham, chopped
1 medium onion, finely chopped
1 medium celery rib, finely chopped
2 garlic cloves, minced
3 cups of chicken broth
3 cups of water
¼ cup tomato paste
1 can (8oz) diced tomatoes or Italian seasoned stewed, drained
½ cup bow-tie or shell pasta
¼ teaspoon black pepper

Soak the beans in a large bowl with enough water to cover them by 2 inches. Let stand overnight, drain any remaining water after overnight soaking.

In a large heavy skillet, heat the oil over medium-high heat. Add the ham, onion, and celery and cook until lightly browned. Add garlic and cook, stirring often, for 1 minute. Add the chicken broth, stirring to scrape up the browned bits on the bottom of the skillet. Transfer to a 3 ½ quart slow cooker. Add the drained beans, water, tomato paste, and tomatoes. Cover and slow cook until beans are tender, 7 to 8 hours on Low or 4 to 5 hours on High.

Stir in the pasta and pepper. Turn heat to high and cook until the pasta is tender, about 30 to 60 minutes. Serve with crusty bread.

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