Italian bean soup

Italian bean soup



  • pepper - 1/4 tsp
  • can chicken broth - 1 to
  • can stewed tomatoes - 1 1/2
  • dried basil leaves - 1/2 tsp
  • packed
  • olive or salad oil - 1 Tbsp
  • grated Parmesan cheese optional - 1 item
  • medium-size onion - 1 item
  • medium-size carrots - 2 item
  • cans white kidney beans cannellini, rinsed and drained - 2 to
  • medium-size celery stalks - 2 item
  • cooked ham, in one piece - 1/4 lb

How to make italian bean soup:

About 45 minutes before serving: Cut ham into 1/2-inch pieces; dice celery, thinly slice carrots, chop onion and dice zucchini. Remove 1 1/2 cups white kidney beans to medium bowl. With potato masher or fork, mash beans until smooth.

In 5-quart Dutch oven or saucepot over medium-high heat, in hot olive or salad oil, cook ham, celery, carrots, onion, zucchini, basil and pepper until vegetables are tender and begin to brown, about 15 minutes.

Stir in stewed tomatoes, chicken broth, chopped spinach, mashed white beans and 2 cups water, using spoon to break up tomatoes. Over high heat, heat to boiling. Reduce heat to low; cover and simmer for 15 minutes to blend flavors. Stir in remaining beans and heat through.

To serve, spoon soup into large soup bowls. Sprinkle each serving with grated Parmesan cheese, if you like. Makes 5 main-dish servings.

Recipe categories: Soups & stews, Beans, Italian.

Italian bean soup
Average rating: 3.3 of 5, total votes: 3
Cook. Time: PT20M
Total Time: PT20M

Cause of complaint:

Related ingredients:
sugar, pkg, milk, salt, butter, garlic powder, can chicken broth, carrots
You may be interested in these recipes: