There are so many recipes for this traditional Italian mainstay, usually served as a meal. Here's another that is slightly different.
Leo J. Lagrotte
57 people made this
400g (14 oz) dried haricot or cannellini beans
1 meaty ham bone
2.25L (4 pints) water
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
2 (400g) tins chopped tomatoes
2 stalks celery, diced
1 carrot, diced
1/2 teaspoon dried crushed chillies
225ml (8 fl oz) water
1/2 (500g) pack macaroni
salt and freshly ground black pepper to taste
handful chopped fresh parsley
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Place beans, ham bone and water into a large saucepan or casserole. Bring to the boil over high heat, then reduce heat to medium low, cover and simmer until the beans are tender, from 1 1/2 to 2 hours.
Once beans are nearly ready, heat olive oil in a casserole over medium heat. Stir in onion and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Stir in tomatoes, celery, carrot, chillies and water; bring to a simmer, then reduce heat to medium-low and cook until the carrot has softened, about 10 minutes. Add macaroni.
While the tomato mixture simmers, remove the ham bone from the beans. Separate the meat from the bone; dice the meat, and discard the bone.
To finish the soup, stir the beans and diced ham into the tomato mixture; add additional water if needed to make a chunky soup. Season to taste with salt and pepper; simmer until the macaroni and beans are both quite tender, from 5 to 15 minutes. Stir in chopped parsley before serving.