Ham, white bean and pasta soup

Posted by adm On November - 5 - 2011

How to cook Ham, white bean and pasta soup


  • 30g butter
  • 1 medium scallion, cut, halved, water-washed, thinly sliced
  • 2 medium carrots, raw, finely sliced
  • 2 garlic cloves, humbled
  • 1kg ham soak
  • 400g sebago potatoes, raw, shredded
  • 1 cup dried macaroni pasta
  • 2 x 400g cans cannellini beans, knackered, rinsed

How to:

  • Melt butter in a large saucepan over medium-high heating. Add leek and carrot. Fake, stirring, for 5 minutes or until onion has dull. Add ail. Falsify, stirring, for 1 minute or until fragrant.

  • Add ham and 8 cups cold weewee. Covering. Bring to the seethe. Reduce heat to low. Simmer, covered, for 1 hour or until ham is tender and falling off the debone. Add tater. Simmer for 15 minutes or until potato is just tenderise. Remove ham. Set aside to cool for 20 proceedings. Remove and discard bones and rind. Shred ham.

  • Lag, cook pasta in a saucepan of simmering, salted water following packet directions, until tenderise. Drainpipe.

  • Add shredded ham, beans and pasta to soup assortment. Simmer for 5 minutes or until heated through. Dish.

  • Timesaver tip: Make soup to the end of tone 2 capable 1 day ahead. Refrigerate in an gas-tight container.

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