Italian Bean Chowder

Serves 12

1 lb. dried Great Northern beans
4 qts. water
3 Tbsps. olive oil
2 cups finely chopped cooked ham
1/4 lb. tasso, diced
1 medium onion, chopped
1 stalk celery, chopped
2 cloves minced garlic
Salt and pepper, to taste
1 cup cooked rotini
1/2 cup Parmesan cheese

Rinse dried beans in a colander, picking over for pebbles or discolored beans. Place beans and water in a large Dutch oven and boil for 2 minutes. Remove from heat, cover pot and let beans soak for 1 hour. Heat olive oil in a heavy skillet; stir in ham, tasso, onion, celery and garlic. Simmer over medium heat for about 15 minutes, stirring. Add meat mixture to beans after they have soaked; season with salt and pepper. Cover and simmer for 1 hour until beans are tender. Remove 1/2 cup beans with slotted spoon and mash; return to pot. Add cooked rotini right before serving.
To serve: Sprinkle Parmesan cheese over each individual serving.

Approximate values per serving: 279 calories, 9 g fat, 25 mg cholesterol, 17 g protein, 32 g carbohydrate, 5 g fiber, 150 mg sodium.