Italian-style ham and bean soup

    (49)
    9 hours 20 minutes

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


    38 people made this

    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
    Global Ratings:
    (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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