Cavatelli with bean soup: the innovative and appetizing starter, with Parma ham

Few things scream Italian food how beautiful pasta and beans: creamy and enveloping, rich in taste and tradition. And if tradition also meets a pinch of inventiveness, then pasta becomes Apulian cavatelli and single beans are enriched by flavor and of crisp from Parme’s ham. For this recipe from the origins of Campania which ends up touching many regions of Bel Paese, you won’t need too many ingredients, but choose them of high quality and then all at the table!

How to prepare cavatelli in a bean soup with Parma ham (step by step)

Heat a little oil in a saucepan and brown the onion, garlic, celery and carrot.

Deglaze with the red wine and meanwhile cut the tomato into cubes.

After seasoning, remove the garlic and add the soaked tomato and beans to the pan.

Cook for 15 minutes, adding the broth to the soup.

Immerse the cavatelli in salted boiling water for a few minutes.

Add the cavatelli to the soup and finish cooking by adding a little salt.

Meanwhile, cut the raw ham into strips.

Brown it in a pan until crispy.

Serve by enriching the cavatelli with bean soup with thyme, extra virgin olive oil and crispy ham.

Variant

For the “white” version, you can omit the tomato from the recipe.

To make the soup even creamier, you can mix some of the beans.