CANNELLINI AND GREEN BEAN SOUP WITH HAM AND TOMATOES

SERVES 4 to 6

This soup is easy, healthy and delicious. I first made it when I had an excess of green beans in my garden.

INGREDIENTS

3 tablespoons olive oil

1 cup chopped onions

3/4 cup chopped carrots

1/4 cup chopped celery

6 large garlic cloves, minced

1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices

1 can (14.5 ounces) low-salt chicken broth

5 cups water

1 meaty ham bone

1 bay leaf

1-1/2 pounds green beans, stem ends removed, and snapped into about 1-inch pieces

2 teaspoons dried oregano leaves

Salt and pepper to taste (go easy on the salt since you are using ham)

8 ounces ditalini, or similar small pasta

1 can (about 16 ounces) cannellini or other white bean, rinsed and drained

Heat a large soup pot over medium-high heat. Add the oil, then the onions, carrots and celery. Sauté until softened, about 10 minutes. Add the garlic and sauté another minute. Add the tomatoes, broth, water, ham bone and bay leaf. Turn heat to high and bring to a boil. Add the green beans, oregano, salt and pepper. Reduce to medium-low, cover and simmer until beans are crisp-tender, about 30 minutes. (The time needed depends on the size, age and freshness of the beans. ) Remove the bone and cut or pull off any meat to return to the pot. Bring back to a boil over high heat. Add the ditalini and stir well. Reduce to medium-low, cover and simmer, stirring occasionally, until the pasta is tender, about 15 minutes. Add the cannellini beans and simmer just until hot, about 5 minutes. Taste for seasoning and adjust as needed. Serve immediately or keep warm over very low heat.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.