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Prosciutto Fave Minestrone alla Riso

Prosciutto Fave Minestrone alla Riso

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Harriet Cariello

Harriet Cariello

This ham, bean and rice soup is my favorite and it is a hearty dinner soup. Sprinkle bowls of soup with Parmesan cheese and serve hot. Serve extra cheese at the table. Offer crusty, Italian bread with the soup. You may substitute macaroni for the rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 505 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. In a large pot over medium heat, cook bacon in olive oil until brown. Stir in ham and cook a few minutes more. Stir in celery (reserve the leaves), onion and carrot and cook until vegetables are tender, 5 minutes. Stir in garlic and cook 1 minute more.
  2. Stir in tomatoes, broth, rice, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until vegetables are soft and rice is nearly tender.
  3. Stir in cranberry beans and white beans and heat through. Stir in parsley and celery leaves and remove from heat. Serve hot.
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Reviews

JDVMD
9

JDVMD

10/7/2004

This is a really good soup and it even got better the longer that it sat. I used diced prosciutto and Great Northern beans because I had no idea what cranberry beans were. Also used instant brown rice (preparing according to the box directions) and it turned out great. Went well with a Berenger Zinfindal.

HEBH
8

HEBH

1/12/2008

Wow, this was great! I followed the recipe with two changes. I 1 cup of instant brown rice, adding it for the second 10 minutes of the 20 minute simmer, and I added some old bay seasoning to add a little more depth of flavor, even celery salt instead of plain salt will add a little more flavor. We love this and I will definitely make it again!

Erica
7

Erica

8/6/2007

I'm always on the lookout for low-fat, high fiber recipes so I was excited to try out this soup. I was not disappointed! I made a couple changes. I omitted the bacon - I am watching my cholesterol so decided to skip the fried meat. I couldn't find cranberry beans anywhere, even after making a trip to a health food store and searching high and low. I substituted for those with an extra can of white beans. In sum, the soup was delicious and I will be making it again.

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