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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Italian Bean Soup Recipe

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This recipe for Italian Bean Soup is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
extra virgin olive oil
3 c. diced ham
2 large carrots, peeled and chopped
1 large yellow onion, chopped
2 celery stalks, chopped
4 large garlic cloves, minced
1 (64 oz.) can chicken broth
2 (14 oz.) cans northern white beans
1 1/2 c. diced canned tomatoes
salt, to taste
1/2 lb. small dried pasta shells
3 tbsp. olive oil
fresh ground pepper
Directions:
Directions:
In soup pot, heat olive oil. Saute ham, onion, carrots, celery, and garlic until vegetables are soft. Add chicken broth, beans, and tomatoes. Simmer until vegetables are cooked through. Stir frequently so beans don't stick to bottom of pot. To thicken soup a little, remove 2 heaping tablespoons of beans and vegetables and puree in a blender and return to soup. In a separate pan, cook pasta until barely al'dente. Drain and add to soup. Simmer about 5 minutes or until hot all the way through.

To serve, ladle into warm bowls and top with a swirl of olive oil, some grated cheese, and a liberal grind of black pepper.

 

 

 

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