From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Shell Pasta with White Beans and Ham This is a hearty, wintertime dish made with the basic ingredients of pasta fagioli soup, but a bit more substantial in texture. The herbal flavor of this is really good, and it's one of those dishes for which the leftovers are better than the original dish. 2 Tbs. rendered bacon or ham fat 1/4 cup extra-virgin olive oil 1 Tbs. chopped fresh garlic cup sliced mushrooms 1 chopped green onion 1/2 roasted red bell pepper, chopped 1/2 cup sliced ham, chopped 8 fresh basil leaves, shredded 1/4 tsp. crushed red pepper 2 cups cooked white beans 1 cup chicken broth 1 lb. shell pasta, cooked and drained 1. Heat the bacon fat and olive oil together in a large skillet. Add garlic, mushrooms, green onions, and roasted peppers, and saute till all are soft. 2. Add the ham, basil, crushed red pepper, white beans and chicken broth and bring to a boil. Add the pasta and heat through. 3. Serve in a soup bowl with grated Parmesan cheese and chopped flat-leaf parsley. Serves four. Click here for an index of recipes from past editions. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com