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Prosciutto and Bean Soup

As of today Christmas holidays are finished in Italy for another year so I thought with the toughest three months of winter just ahead of us I couldn’t think of anything better than a delicious “I don’t care how cold it is outside just give me some more of this soup” comfort food. And this Prosciutto and Bean Soup is one of the best.

prosciutto and bean soup /anitalianinmykitchen.com

Back in the day when my in-laws would cure their own legs of prosciutto, we would all be waiting for the time to arrive for the first slice of that out-of-this-world prosciutto. Personally I would wait for the end of that prosciutto just so I could have a small bowl of this yummy Prosciutto and Bean Soup. Sometimes my mother-in-law would add Borlotti or cannellini beans and sometimes she would leave the beans out completely. This soup is so thick and delicious just make sure you have some crusty bread on hand to wipe up all that sauce.

prosciutto and bean soup

To tell the truth I usually make this soup with cannellini beans but I decided to use Borlotti for a change, both ways are really yummy but we preferred the cannellini beans. I use dried beans and I soak them for 8 -12 hours or overnight, rather than using canned beans. Of course if you are lucky enough to find fresh beans all the better.

prosciutto and bean soup

The more difficult part may be in finding the heel of the prosciutto,  not to worry a good chunk of prosciutto would suffice. Don’t be afraid to add a little hot pepper flakes, a little kick to help keep out the cold. Buon Appetito!

prosciutto and bean soup

Prosciutto and Bean Soup

Rosemary Molloy
Prosciutto and Bean Soup a delicious Italian comfort soup, perfect to keep out the cold.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Dish, Soup
Cuisine Italian
Servings 6 servings
Calories 162 kcal


  • 2 cups chopped prosciutto 280 grams
  • 2 cups beans (3/4 cup dried soaked overnight or 8-12 hours)
  • 2 tablespoons olive oil 26 grams
  • 1-2 cloves garlic finely chopped
  • 2 cups tomato puree (passata) 453 grams
  • 3 cups water 177 grams
  • ½-1 teaspoon oregano 3/4 gram
  • 1 teaspoon basil 3/4 gram
  • 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!


Calories: 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
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prosciutto and bean soup/anitalianinmykitchen.com


  1. Many times you include a “ladle” of “pasta Water” etc.
    How much iks a ladle??? I have sebveral sizes of ladles.

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