New Recipe

Good Evening, fellow cooks! If you can believe it the weather know it alls here in Richmond, VA are calling for snow again tomorrow evening! This winter has been the worst on record in quite some time. So, with that in mind, I decided to try a new soup recipe for dinner today. It is pretty simple and quite tasty! Working at the church tomorrow making Roasted Garlic Pork Tenderloin, Cinnamon Buttered Sweet Potatoes, Green Beans, Rolls, French Silk Pie. It's going to be a really busy day due to our reservations being up! (makes me very happy!) I look forward to Wednesdays each week. Here is the Italian Bean and Pasta Soup recipe from this evening. Let me know if you like it!

Italian Bean and Pasta Soup

2 ham hocks(if you're not from the south you may not know what these are!)
1 medium onion, chopped
1 cup chopped celery
1 cup chopped carrots
12 cups water
2-16 oz. cans navy beans, drained
1-15.8 oz. can great Northern beans, drained
2-14.5 oz. cand diced tomatoes
2 teaspoons Italian seasoning
2 cups uncooked ditalini pasta(can be difficult to find. Any very small pasta will work.)

In a large Dutch oven,(at least 6qts.) combine ham hock, onion, celery, carrot and water. Bring to a boil, reduce heat, and simmer, uncovered for 1 hour. Remove ham hocks and let cool. Remove meat from ham hocks; discard skin, bones and fat. Return meat to Dutch oven. Stir in beans, tomatoes, Italian seasoning and pasta. Bring soup to a boil; reduce heat and simmer until pasta is tender. Serve immediately.

Great served with garlic cheese bread and a salad!