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Heat oil in a large stockpot over medium heat. Add onions, potatoes, leeks, zucchini, cabbage, haricots verts, carrots, tomatoes, marjoram, and soaked beans and cook, stirring often, until vegetables are slightly soft, about 10 minutes. Add ham bones and 10 cups cold water, increase heat to medium high, and bring to a boil. Reduce heat to medium and simmer, stirring often, until vegetables are very soft and soup is thick, about 2 hours.
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About 20 minutes before soup is finished cooking, add tagliatelle, garlic, and basil and cook, stirring often, until pasta is tender. Remove bones and season soup to taste with salt and pepper. Soup will thicken as it sits and may be thinned with a little water, if you like.
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