Ciao Chow Linda

Author: Ciao Chow Linda

Ingredients

• 1 ham bone

• 1/4 cup minced onion

• 2 carrots, diced finely

• 2 stalks celery, diced

• 2 tablespoons olive oil

• 1 bag Rancho Gordo Marcella beans (or 2 cups dried cannellini beans)

• 6 cups water (or more if soup gets too thick)

• salt, pepper

• parmesan cheese rind

• parsley

Instructions

1. Sauté the onion, carrot and celery in the olive oil until softened.

2. Place the ham bone into the pot, and add the water, the beans and the parmesan cheese rind.

3. Bring to a boil, then lower the water temperature to a simmer.

4. Cook for about two hours, then add the salt and pepper to taste.

5. If you add the salt early in the process, it delays the softening of the beans.

6. After 2 1/2-3 hours, the beans should be soft.

7. Add more water if it’s too thick.

8. Optional: I like to puree a small amount of the beans when they are fully cooked, to make a creamier soup.

9. Serve in warm bowls, sprinkled with a little chopped parsley,