This Italian classic of vegetables with pasta is given a new twist with Gorgonzola cheese.

• 1 can navy beans (with liquid)
• 1 ham hock
• 4 cups water
• 2 garlic cloves, chopped
• 1 onion, diced
• 4 cups water
• 1 leek, chopped
• 3 basil leaves
• 1 Tbs fresh rosemary leaves
• 1 Tbs Italian parsley leaves
• 1 tsp savory
• 6 cups chicken or beef stock
• 2 carrots, diced
• 1 cup green beans, cut in 1/2" pieces
• 3 asparagus stalks, cut into 1/2" pieces
• 1/2 cup elbow pasta
• 1 Tbs tomato paste
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 1/4 tsp dry mustard
• Gorgonzola cheese

Directions

1. Place the ham hock, water, garlic, onion, and leek in a soup pot. Bring to a boil over high heat.
2. Cover, lower the heat, and simmer for 1 1/2 hours.
3. Mince together the basil, rosemary, parsley, and savory until almost a paste.
4. Remove the ham hock from the soup pot and allow to cool.
5. Add the second 4 cups of water, vegetables, minced herbs, stock, tomato paste, salt, and pepper to the soup pot. Bring to a low boil and cook for 10 minutes.
6. While the soup is cooking cut any meat off the ham hock and cut into small pieces.
7. Raise the heat on the pot and bring the soup to a boil. Add the ham meat, beans (with liquid), dry mustard, and pasta to the pot. Cook until the pasta is just al dente.
8. Serve with crumbled Gorgonzola cheese to top.

Note: With garlic bread and a salad this soup makes a full meal. The great thing about this recipe is you can play with the vegetables. You don't have asparagus? Add peas instead. Do you have a potato you need to use? Cube it and add it to the soup.