Recipes

PASTA AND BEAN SOUP
  • Ingredients
  • 1 half load of pasta dough made into shells
  • 1 cup (about 1/2pound) dried cannelloni, or other white bean, rinsed with grit removed
  • 1 tablespoon olive oil
  • 1 thin slice of prosciutto, pancetta or smoked ham, finely diced (about 1 tablespoon)
  • 1/2 cup chopped onion
  • 1/2 cup sliced celery
  • 1/2 cup carrot, diced (1/4 inch)
  • 2 garlic cloves, minced
  • 1 (14 ounce) can plum tomatoes, with juices
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 3 tablespoons grated Parmesan cheese
Directions
  1. Make shells and set aside
  2. In a large saucepan or Dutch oven, cover beans with water and soak overnight
  3. Or combine the beans and water in a large pot, bring to a boil and cook, uncovered, 1 minute
  4. Then remove pan from the heat, cover and let stand 1 hour
  5. Drain well
  6. Heat olive oil in a Dutch oven
  7. Add the prosciutto, onion, celery and carrot and cook over low heat, stirring occasionally, until tender
  8. Add the garlic and cook 1 minute longer
  9. Add the drained beans, 8 cups of water, tomatoes and bay leaf
  10. Bring to a boil, reduce the heat to low and cook, uncovered, until the beans are very tender and the soup is thickened, about 2 hours
  11. Stir in the pasta and salt
  12. Simmer, stirring often, until the pasta is al dente
  13. Stir in 1-1/2 tablespoons of the Parmesan cheese
  14. Serve in bowls and top with remaining Parmesan.


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