Ham, Bean & Pasta Soup

Ham, Bean & Pasta Soup 1

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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This is the perfect soup for a winter meal. I like to make it on the weekend and either have it for lunch or a quick dinner before heading out to a movie.

  • 2 (15 1/2 Ounces Each) Cans White Beans (Drained)
  • 12 1/2 Ounces Diced Tomatoes
  • 2 1/2 Cups Rotini Pasta (Uncooked)
  • 8 Cups Chicken Broth
  • 1 Cup Cooked Ham (Diced)
  • 3 Tablespoons Olive Oil
  • 2 Onions (Chopped)
  • 2 Carrots (Chopped)
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Oregano
  • 4 Garlic Cloves (Minced)
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. In large-size stockpot, sauté onions and carrots in olive oil over a medium heat for 5 minutes until tender. Add garlic, basil, oregano, and ham. Cook 2 minutes. Add diced tomatoes. Crush tomatoes a bit until they have a thick consistency.
  2. Add chicken stock and white beans. Bring to boil. Stir in pasta. Boil until pasta is done. Stir occasionally.
  3. Turn heat to low. Add kosher salt and pepper. Give a good stir.
  4. Turn off heat and cover with lid. Let sit for 10 minutes.
  5. Ladle into bowls.
  6. Serves 6
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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