Italian-style ham and bean soup

    Recipe Picture:Italian-style ham and bean soup
    1

    Italian-style ham and bean soup

    (49)
    9hours20min


    38 people made this

    Use leftover cooked ham in this comforting pasta and cannellini bean soup. Serve with plenty of freshly grated Parmesan cheese.

    Ingredients
    Serves: 6 

    • 220g dry cannellini beans, soaked overnight
    • 2 tablespoons olive oil
    • 1 onion, minced
    • 1 stalk celery, chopped
    • 1 carrot, minced
    • 125g chopped ham
    • 2 cloves garlic, minced
    • 1 bottle (700g) tomato passata
    • 750ml beef stock
    • 1 tablespoon chopped fresh thyme
    • 1 bay leaf
    • 1 pinch ground black pepper
    • 90g seashell pasta

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Extra time:8hours soaking  ›  Ready in:9hours20min 

    1. Drain the beans and set aside.
    2. In a large stockpot heat the oil over moderate heat until hot. Add the onion, celery and carrot and cook, stirring occasionally, for 5 minutes. Add ham and garlic and cook stirring for 1 minute. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes.
    3. Transfer about 100g of the beans to a small processor or blender and puree. Return beans to pot and season with salt and pepper to taste. Bring liquid to a boil and add pasta. Simmer until pasta is tender, about 6 minutes.
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    Reviews and Ratings
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    (49)

    Reviews in English (38)

    by
    57

    While I modified the recipe a bit (used pepperoni instead of ham and canned beans instead of dry) this is the best Pasta e Fagioli I've ever made. I have a salon in an older Italian neighborhood. Many tried it and the oohs and ahhs were unbelievable. Several asked for the receipe... what a compliment!  -  07 Oct 2001  (Review from Allrecipes USA and Canada)

    by
    36

    I used pancetta because I had some on hand (I started it in w/ the celery, carrot & onion)...I also added about a lb. of ground round (cooked, of course). I used a can of cannellini & also a can of red kidney beans. I used half chicken broth & half beef broth as I didn't want too "beefy" a taste & I probably had to increase the liquids by double since I added additional ingredents. I did simmer the rind from the parmesan cheese in the soup...thanks for the tip! I went w/ macaroni instead of seashell pasta (Gosh I made a lot of changes...sorry) & I separated enough soup to have for dinner & then added about half a cup of pasta to it. The rest I froze & will add the pasta when I cook it. That way my macaroni doesn't turn to mush. Served it w/ garlic breadsticks & a ceasar salad. Thansk Marian!  -  10 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    18

    This was soooooo good! My husband and I loved it! Easy to make, cheap, and delicious! The ultimate comfort food. I did use canned beans, and I used half chicken stock/ half beef stock. Other than that, I made it just as called for. Wonderful!  -  25 Jun 2007  (Review from Allrecipes USA and Canada)

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