PASTA E FAGIOLI

1 pound dried navy beans

2 tablespoons olive oil

2 onions, chopped

5 cloves garlic, minced

3 stalks celery, chopped

1 ham bone

8 cups water

1/8 teaspoon pepper

1 teaspoon dried Italian seasoning

1 (14-ounce) can diced tomatoes, undrained

1 (12-ounce) package ditalini or small shell pasta

1/4 teaspoon red pepper flakes

1/2 cup Spinach Pesto (see recipe)

1/2 cup shredded Parmesan cheese

Sort beans and rinse; drain, then cover with cold water. Let soak overnight. In the morning, drain beans and set aside.

In large soup pot, cook onion, garlic, and celery in olive oil until crisp-tender, about 4 minutes. Add the beans, ham bone, water, and pepper, and bring to a boil. Reduce heat, then cover and simmer for 3 hours, stirring occasionally.

Remove ham bone and cut meat off bone. Return meat to pot and discard bone.

Using a potato masher, mash some of the beans. Add Italian seasoning, tomatoes, pasta, and red pepper flakes to pot. Bring to a boil and cook until pasta is tender, about 6 to 8 minutes or according to package directions. Serve with pesto and Parmesan cheese.

Serves 10 for $1.10 each.