This prosciutto and bean soup is made of hearty beans, savory prosciutto, garlic and herbs that simmer together in one pot for a cozy meal that is perfect to warm you up on a cold day!Â
A simple yet flavorful bowl of soup are some of my favorite winter recipes! This Italian bean soup and pancetta bean cabbage soup are two others I make often during the season.
This prosciutto and bean soup has always been a favorite soup recipe of mine to make during the long winter months. It was passed down from my mother-in-law who would cure their own legs of prosciutto which had amazing out of this world taste!
I loved to use the gambetto or ‘last bit of leg’ from her to make this hearty bean prosciutto soup! Prosciutto adds the most amazing flavor and pairs well with the savory tomato broth and hearty beans.Â
A hot bowl of this soup is cozy, comforting and perfect for warming up on a cold night. Other soup recipes we love to make include this Italian vegetable soup and hearty chickpea soup.
Why You’ll Love This Italian Bean Soup
- Simple ingredients:Â Flavorful, wholesome ingredients combine together for a hearty yet brothy soup that gets its flavor from a rich tomato broth, herbs and savory prosciutto.Â
- Easy to make:Â This soup comes together in just 20 minutes of prep then it simmers hands off leaving time to prep bread or a salad to enjoy with it for a complete meal.
Recipe Ingredients
- Prosciutto: You will need two cups of chopped prosciutto. The more difficult part may be in finding the heel of the prosciutto, not to worry a good chunk of prosciutto would suffice.
- Dried beans:Â Borlotti or cannellini beans can be used, although I prefer cannellini.Â
- Olive oil:Â This helps develop a rich taste in the soup.
- Garlic:Â You will need two fresh cloves of garlic that are finely chopped.
- Tomato passata:Â Also known as puree. This will develop into a thick tomato broth.
- Water / Broth:Â Thins out the soup so it is not too acidic.Â
- Dried herbs:Â Oregano and basil add earthy flavor.Â
- Fresh herbs:Â Fresh thyme is optional but recommended. Fresh rosemary could be used as well.Â
- Red pepper flakes:Â This adds some spicy heat but can be omitted if sensitive to spice or try a pinch of black pepper instead.Â
How to Make Prosciutto and Bean Soup
Chop the prosciutto into small pieces.
In a large pot add the olive oil, garlic, puree, water, oregano, basil, hot pepper flakes, prosciutto and beans.Â
Stir to combine then bring to a boil. Lower the heat to a gentle simmer and cook until the beans are tender and the soup has thickened. If needed add more water.
Taste and adjust salt if needed. Serve with crusty Italian bread.
tips and variations
- Soak dried beans:Â Before making this prosciutto bean soup, your beans will need to be soaked overnight or at least for 8-12 hours.
- Salty prosciutto:Â To remove some of the salt, I will often cook the prosciutto cubes in a medium pot filled with water for 10 minutes. Drain and then use in the recipe.
- Roasted garlic:Â Roasted garlic would add an additional layer of flavor to the soup.
- Vegetables:Â Saute carrots, celery or onion sauteed in olive oil before adding the remaining soup ingredients.
- Canned beans:Â If you wish to substitute canned beans for dried beans you can, but wait to add them until the soup is thickened so they do not fall apart.Â
- Additional herbs:Â You can add bay leaves while simmering or fresh parsley before serving. Just remember to remove the bay leaf before serving!Â
Serving Suggestions
I love to serve this hearty soup garnished with some fresh Parmesan cheese or a swirl of olive oil on top. Prosciutto and bean soup makes a great lunch or dinner option and goes perfectly with a slice of Italian bread or a crusty bread such as sourdough. I also love to serve it with this Italian arugula salad.
Is tomato passata the same as tomato puree?
Depending on where you live the name might differ! Tomato passata also known as tomato puree in the US is simply pureed strained tomatoes. It is smooth and uniform with no chunks like you might find in crushed tomatoes.Â
Can I use bacon instead of prosciutto?
The taste will not be nearly the same but yes you could use bacon or even ham instead of prosciutto.Â
Can I use canned beans instead of dried beans?
If you do not wish to use dried beans, any white beans that are canned such as white kidney beans or great northern beans can be used. Rinse and drain beans then add once soup has thickened.
More Italian Soup Recipes
This delicious Prosciutto and bean soup is the perfect comfort food to help keep out the cold. Buon Appetito!
- 2 cups chopped prosciutto
- 2 cups beans (¾ cup dried soaked overnight or 8-12 hours)
- 2 tablespoons olive oil
- 1-2 cloves garlic finely chopped
- 2 cups tomato puree (passata)
- 3 cups water or half broth
- ½-1 teaspoon oregano
- 1 teaspoon basil
- 1 sprig fresh thyme (optional)
- 1-2 pinches hot pepper flakes
- 1-2 pinches salt (if needed)
In a medium pot add prosciutto cubes fill with water to cover and cook on medium for approximately 10 minutes, drain. I do this to remove some of the salt if extremely salty.
In a large pot add the olive oil, garlic, puree, water, oregano, basil, hot pepper flakes, prosciutto and beans. Stir to combine bring to a boil lower the heat and cook until beans are tender and soup has thickened. If needed add more water. Taste for salt, salt if needed. Serve with crusty Italian bread, Enjoy!
Can I substitute broth for the water?Â
Yes, you can, but I would only substitute half the amount called for with broth otherwise your soup may be too salty. Use 1 ½ cups vegetable broth and 1 ½ cups water. Less sodium broth can also be used.
What is Tomato Passata/Puree?
Tomato puree is a liquid, but dense product, it is obtained by removing the pulp from raw or cooked tomatoes. It is sold worldwide and is available in most supermarkets. Of course it can also be produced at home.Storage
Store: Store leftover soup in an airtight container in the refrigerator for 3-5 days. Freeze: You can also freeze this soup! Cool completely then store in an airtight container for up to 3 months. Thaw in the refrigerator, reheat on the stove or microwave and enjoy.ÂCalories: 162kcal | Carbohydrates: 21g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 45mg | Potassium: 621mg | Fiber: 6g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 10.1mg | Calcium: 38mg | Iron: 3.4mg
Updated from January 7, 2015.