Shelly's Recipe

PASTA AND BEAN SOUP

Category: Soups

1/2 lb dried kidney beans, soaked overnight
1 ham boneless, skinless chicken breasts 1 onion, chopped
Pinch cinnamon
Cayenne pepper, to taste
1 tbsp olive oil
2 cups chicken stock
1/4 lb tagliatelle, broken up

Drain and rinse beans, cover with cold water in a saucepan and bring to a boil. Stir then boil for 15 minutes.

Drain beans and transfer to a large pot with ham bone and next 5 ingredients. Add cold water to cover. Cover pot well and simmer until beans are cooked and have begun to thicken the stock.

Remove bone and cut off any meat from it. Flake this and return to the pot; discard bone. Taste for additional seasoning; salt may be needed. Bring the soup back to a boil, add pasta and cool until al dente. Let rest off heat for 1-2 minutes before serving.