1. Sort and wash beans. Place in heavy stock pot and cover with water. Bring to a boil. Remove from heat and let stand, covered, for about an hour. Drain. Add ham hocks and water to cover. Cook until the beans are tender and meat is easy to remove from bones. (2 - 3 hours). 2. Drain, reserving 2 cups of liquid. Remove meat from ham bones and set meat aside. 3. Sauté onion, carrots, garlic, procuitto and mushrooms in olive oil until tender. 4. Add ham, beans, the 2 cups of reserved bean liquid and 6 cups of chicken stock. Cook several hours. 5. Prepare pasta according to package directions. Drain and rinse well. Add to soup. Heat through. 6. Serve with a sprinkle of Parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
