Pasta E Fagioli

Heat in a large saucepan over medium heat, the 2 tablespoons extra-virgin olive oil.

Add the onion, carrot and parsley and cook for 5 minutes or until the onion is slightly browned.

Stir in the minced garlic and cook for about a minute.

Partially mash some of the cannellini beans with a fork and add them all to the pot.

Add the cubed ham.

Now add the tomatoes and chicken broth and bring to a simmer, cover, reduce heat and simmer for 5 minutes.

It will look very “broth-y” at this point. Stir in the chili-mac. Cook until the macaroni is tender, around 15 minutes (or according the the timing recommended on your pasta package). The mac will absorb a lot of the liquid, you can add more broth or even water now to thin it out.

Ladle into bowls and grate some Parmesan over the soup just before serving.