Thursday, December 23, 2010

Zuppa di fagioli e prosciutto (Red Bean and Ham Soup)

12 cups water
1 large ham bone
1 pkg dry red kidney beans
6 stalks celery, clean and diced
3 bay leaves
1 small onion, diced
6 cloves garlic, chopped
1 can tomato paste
1/4 cup grated cheese
black pepper, to taste

Boil ham bone (with left over ham) in large pot with water.  Bring to boil then reduce to medium heat.  Remove bone and pick any remaining meat.  Add meat to pot and discard bone.  Add dry beans, celery, onion, garlic, bay leaves, 2 hours.  Stirring often to prevent beans from sticking to bottom of pot.  Add paste, grated cheese and blk pepper.  Can be served with cooked pasta or rice.  Serves approx. 12.

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