No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (472g) Recipe makes 8 servings The following items or measurements are not included below: 0 parmesan rind
Calories 659
Calories from Fat 299		(45%)
Amount Per Serving		%DV
	Total Fat 33.3g	51%
	Saturated Fat 11.1g	55%
	Monounsaturated Fat 14.4g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 96mg		32%
Sodium 975mg		40%
Potassium 1637mg		46%
Total Carbohydrate 47.6g		15%
	Dietary Fiber 13.4g	53%
	Sugars 4.2g
Protein 41.6g		83%
detailed view... how is this calculated?

White Bean and Ham Soup - Recipe

Recipe #396532 | 2 hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Cucina Casalingo
Oct 26, 2009

I was looking for a recipe to use parmesean cheese rinds and found this recipe. The rind is the outer edges, furthest away from the center, of cheese that has been formed into a disk or wheel of cheese. On some types of cheese, the outside of the cheese is often a wax coating covering the Rind which is the section closest to the outside that begins to harden as the cheese ages. Since the hardened Rind is not considered to be good for eating or grating, it often cut from the cheese and used as a seasoning for foods. The Rind from Parmigiano-Reggiano cheese is very popular as a flavoring to be added to soups, stews, dried beans, soup broth, and canned or fresh vegetables. To save the Rind for future use, wrap it in airtight plastic and freeze. A combination of ingredients makes this soup similar to Italian soups - a very hearty ham and bean soup that goes well with crusty breads and cheese.

SERVES 8 (change servings and units)

Ingredients

16 ounces dried great northern beans
1 cup diced yellow sweet onion
3 garlic cloves, diced
1 tablespoon oil
1 1/2 quarts chicken broth or stock
2 bay leaves
2 cups peeled and diced potatoes
2 stalks celery, diced
3 carrots, peeled and diced
2 1/2 lbs ham shank
1/4 teaspoon ground black pepper
1 teaspoon salt
1/4 teaspoon ground cumin
0 -inch piece parmesan rind

Directions

1
Soak beans overnight in salt water, drain.
2
In bottom of stock pot, add oil and sauté onions and garlic over medium heat until softened (about 4 to 5 minutes).
3
Remove from heat.
4
Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind, and chicken stock or broth.
5
Bring to a boil. Reduce heat to simmer, cover and cook 1 1/2 hours.
6
Remove ham shank and rind from soup. Allow ham shank to cool slightly. Remove meat from bone. Discard bones, fat, and skin. Add meat to soup.
7
Continue cooking on simmer for an additional 30 to 45 minutes or until beans are soft.