Hearty Ham & Bean Soup
By 
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
Prep and Cook
- 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.
