Ham And Bean Soup Italian Style Recipes

ITALIAN BEAN SOUP

Steps:

• In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes. , Add spinach and cook just until wilted. Sprinkle each serving with cheese.

BASIC HAM AND BEAN SOUP

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

ITALIAN HAM AND WHITE BEAN ORZO SOUP

Steps:

• Heat oil and butter in a large pot.
• Add in orzo, onion and ham and saute for a couple of minutes until onion is tender.
• Add in garlic and cook for an additional minute.
• Pour in stock, water, seasoning, tomatoes and beans.
• Simmer for 20 minutes or until pasta is fully cooked.
• Season with salt and pepper.
• Serve warm and garnish with freshly chopped basil or parsley if desired.

ITALIAN HAM AND BEAN SOUP RECIPE

Steps:

• Place above ham, beans, tomatoes, can of chosen greens, and can of water into a pan (usually a 2 quart or more stock pot).
• Simmer for approximately 30 minutes to 1 hour.
• Enjoy alone or with shredded cheese, and can even add macaroni!

HAM AND BEAN SOUP (ITALIAN STYLE)

Steps:

• Place ham hock in 6 cups of water and bring to boil, lower to simmer for 1 hour.
• Meanwhile, sauté butter, onion, celery, carrot, and garlic until onion turns translucent, about 5 minutes.
• Once ham hock has started to fall off the bone (about 1 hour), remove from heat, reserve liquid (at least 4 cups or whatever is left over). Dice up ham and add back to pot with reserved liquid. Add chicken stock, sautéed onion mixture, thyme, and all of the beans.
• Cook on medium heat until it comes to a boil then simmer for 1 hour.
• Add 1/2 can of tomatoes after beans and ham have been cooking for 45 minutes (during the last 15 minutes of cooking).

ITALIAN BEAN SOUP WITH PASTA

Steps:

• Place beans in a bowl; add 2 cups of the water, let stand overnight (or, bring to boiling in a medium saucepan, boil briskly 2 minutes., remove from heat, let stand, covered, 1 hour).
• In a 5-6-quart kettle heat oil. Cook carrot, celery, and onion until onion is soft. Mix in garlic, parsley, and pepperoni. Add ham hock, tomatoes, (coarsely chopped, with liquid), basil, bay leaf, beans and liquid and remaining cups water.
• Bring to boiling. Cover, reduce heat. Simmer until beans are tender and ham separates from bone, about 2 hours. Remove ham hock; discard bones, fat, skin and bay leaf. Return ham in chunks. Skim, discard fat.
• Remove 1 cup of the beans. Press through food mill (or puree in blender with a little soup liquid). To soup add pasta shells. Bring to boiling. Cook, uncovered, stirring, until pasta is tender, 12-15 minutes.
• Season to taste with salt.

NEIGHBORHOOD HAM AND BEAN SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2".
• Bring to a boil; boil for 2 minutes.
• Remove from heat, cover and let stand for 1 hour. Drain.
• Add broth, water, ham bone, bouillon and seasonings; bring to a boil.
• Reduce heat; cover and simmer for 2 hours (I find I usually add at least an hour to this).
• Sauté' onions, carrots and celery in oil; add to soup along with cubed potato (if using).
• Cover and simmer 1 hour longer.
• Debone ham and cut into chunks; return to soup.
• Skim fat (I find I don't have any to skim).
• I like to mash some of the beans once they get soft. My total cooking time is more like 6 hours than 4 hours.
• Great served with corn bread.

PROVENCAL HAM & BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. slow cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Cook, covered, on low 7-9 hours or until beans are tender. Serve with bread.

HAM AND BEAN SOUP I

Steps:

• Boil sausage to remove excess fat, and cut into bite-size pieces.
• Skin ham hocks, and remove excess fat. In a large pot, brown sausage and ham hocks over medium heat. Drain off excess fat.
• Add potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and Worcestershire sauce to the meat; add just enough water to cover. Bring to boil, then reduce to simmer. Cover, and continue to cook for 2-3 hours.
• Remove ham hocks and cut meat into bite-size pieces. Return meat to pot. Serve.