1. Soak beans in water overnight.
  2. When ready to use, drain beans, place in a large saucepan with celery, onion, carrot, garlic, parsley and ham bone. Add enough water to cover those ingredients.
  3. Simmer gently about 2 hours or until beans are tender, adding water from time to time to keep level of liquid the same.
  4. When the beans are cooked, remove half of them, blend to a puree and then return again to the soup.
  5. Add Risoni and continue cooking until ready. If soup is too thick add more water.
  6. Stir in grated cheese and season with salt and pepper.

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