Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------CHEF DU JOUR ANN WILLAN #DJ9---------------------
1 qt Water
1 Bay leaf
1 Leek
3 Celery stalks
2 tb Oil, olive
6 oz Country ham
1 Garlic cloves
2 sm Zucchini
1/4 c Bow pasta
12 oz Plum tomatoes; canned
12 oz White kidney beans; canned
Salt and pepper

--------------------------GARNISH-------------------------------
1/2 c Parmesan, grated
Fresh parsley

Bring the water to a boil with the bay leaf in a large covered soup
pot. Slice the leeks and celery and wash them under running water.
Heat the oil in a frying pan, add the sliced vegetables with pepper
and cover with foil. Leave to cook gently until soft. Dice the ham
and add to the vegetables. Peel and chop the garlic and add it also.
Quarter and slice the zucchini and add to the boiling water with a
little pepper. Stir in the bow pasta and cover the pan. Drain the
tomatoes and add the juice to the soup. Coarsely chop the tomatoes
and add them also. Stir in the can of beans, then add the vegetables,
ham and garlic. Cover the soup, bring it to a boil and simmer 3 to 4
minutes. Taste the soup for seasoning, spoon it into bowls and top
with the sprigs of parsley. Serve grated Parmesan cheese separately.

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