Italian-style ham and bean soup

Italian-style ham and bean soup


38 people made this

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


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

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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