Pasta And Bean Soup - cooking recipe

Ingredients

3/4 c. chopped onion
3/4 c. chopped celery
3/4 c. shredded carrot
1 (10 1/2 oz.) can vegetable soup
1 soup can water
1 (19 oz.) can kidney beans
1 bay leaf
1/2 tsp. oregano
1/8 tsp. pepper
1 c. uncooked pasta
1 c. diced ham
2 Tbsp. salad oil

Preparation

In a 4-quart Dutch oven over medium heat, cook ham with salad oil until lightly browned, stirring occasionally.
Add onion, celery and carrot; cook until vegetables are tender, stirring occasionally.
Stir in vegetable soup, water, beans with their liquid, oregano, bay leaf and pepper.
Heat to boiling. Reduce heat to low; cover and simmer 15 minutes.
Stir in pasta; cook about 12 minutes more, or until pasta is tender.
Discard bay leaf.
Serve.