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Pasta and Bean Soup

Recipe By : The New Pasta Cookbook Ingredients:

• 1/2 pound dried kidney beans -- soaked overnight
• 1 ham bones
• 1 onion -- chopped
• pinch cinnamon
• cayenne pepper
• 1 tablespoon olive oil
• 2 cups chicken stock
• 1/4 pound tagliatelle, plain or spinach -- broken in 1-2" pcs.

Instructions:

Drain and rinse beans, cover with cold water in saucepan and bring to the boil. Stir then boil for 15 minutes.
Drain beans and transfer to a large pot with ham bone, onion, cinnamon, pinch of cayenne, olive oil and stock. 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 seasoning; salt may be needed, depending on the bone used. Bring the soup back to the boil, add pasta and cook until it is al dente.
Let rest off heat for 1 to 2 minutes before serving.