Italian-style ham and bean soup

11saves
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.

Marian

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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