Hearty Ham & Bean Soup

Serves 6–10

You'll Need
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 ½ cups of diced pancetta or ham
  • 4 celery stalks, diced
  • 2 carrots, diced
  • 1 540 mL can of cannellini beans (white kidney beans)
  • 8 cups low sodium or organic chicken stock
  • 2 cups low sodium chopped canned tomatoes
  • 2 medium potatoes, diced
  • 1 large red pepper sliced into thin strips
  • 1 cup grated parmesan cheese (about 3 ounces)
  • Salt and pepper
Preparation
  • Heat olive oil in a very large pot over medium heat.
  • Add onion and sauté 5 minutes.
  • Add celery and carrots; sauté 10 minutes.
  • Add ham and cook for another ten minutes (until brown).
  • Add beans, stock, tomatoes, and potatoes.
  • Bring to boil.
  • Reduce heat; cover and simmer 1 hour.
  • Add red peppers and simmer for another ten minutes.
  • Season with salt and pepper to taste.
  • Top with grated parmesan cheese and serve with warm crusty bread on the side.

Good to know: This soup works well as a vegetarian option if you substitute the chicken stock with vegetable and omit the ham.