Ingredients Jump to Instructions ↓

  1. 1 lb cranberry beans

  2. 1 or small red beans

  3. 8 c water

  4. 3 garlic cloves (divided)

  5. 1 lg onion, chopped

  6. 1 1/2 c shredded carrots

  7. 1 c finely chopped celery

  8. 14 oz can italian style tomatoes

  9. 3 lb shank end, bone in, fully

  10. 1 cooked ham

  11. 1/4 c tiny soup pasta (pastina)

  12. 2 tb olive oil

  13. 2 tb minced fresh parsley

  14. 1 grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. In six quart stock pot, combine dried beans and water, bring to a boil continue to boil for two minutes, then remove from heat. Cover and let stand for one hour.

  2. Mince or press one clove of the garlic; add to bean mixture along with onion, carrots, celery, tomatoes and ham. Bring to a boil, then reduce heat and simmer covered until beans are tender (2 – 2 1/2 hours)

  3. Lift out ham and discard bone; coarsely chop ham. In a blender or food processor, whirl about half of the soup until smooth; return to pan. Add the pasta and chopped ham and cook stirring over medium heat for about 5 minutes or until pasta is tender.

  4. Finely chop remaining two cloves of garlic. In a small frying pan cook garlic in oil until lightly browned.

  5. Pour soup into a tureen. Spoon oil and garlic mixture into center of soup and sprinkle parsley around mixture.


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