1 1/2 qts. water
1 qt. chicken broth
1 tbsp. salt
1 diced leek
1 tbsp. oregano
1 tbsp. black pepper
1/4 c. Virgin Olive Oil
1 1/2 c. onion, chopped
4 garlic cloves, minced
1 c. celery with leaves, chopped
2 c. pasta shells
2 c. beans
1 1/2 c. carrots, diced
1 1/2 c. zucchini, sliced
1 (28 oz.) undrained can of tomatoes, crushed
2-3 c. ham, cooked, diced, fat trimmed
1/2 c. dry red wine
4 oz. or 1 frozen pkg. chopped spinach
1/2 c. Parmesan cheese, grated

Beans can be mix of lentils, chick peas, northern beans.

Italian and sweet sausage or spareribs can be substituted for ham.

Wash and sort beans. Soak overnight in water to cover. The next morning drain beans and put them in a large pot with 1 1/2 quarts water, chicken broth, salt and seasonings. Bring to boil, then reduce heat to low and cook 3 hours.

Ten minutes before the beans have completed cooking, heat the olive oil in a large skillet and saute onions, garlic cloves, celery and carrots until the onions are soft. Add sauteed ingredients to the cooking beans along with the zucchini and can of tomatoes. Cook on low heat 1 1/2 hours. Add the ham (sausage, spareribs) and dry red wine. Simmer 1 hour. Add spinach, Parmesan cheese and the pasta. Cook until pasta is done (about 10 minutes). 10-12 servings.