Page 23 - Autumn 2023 Recipe Book | University of Rochester

JESSICA MARTEN’S
Joanie’s Bean Soup

SERVES: 4–6 PREP TIME: 15 min COOK TIME: 1 hr

INGREDIENTS: DIRECTIONS:

1 medium onion, finely This simple recipe was my mother’s. To me, it is the
chopped ultimate comfort food. And it freezes well, so I usually
double, triple, or quadruple the recipe when I make it.
2 cloves garlic, minced
Saute onion in olive oil until soft. Add garlic and saute
1 can crushed tomatoes 3-5 minutes. Before the garlic browns, add crushed
tomatoes, beans, stock, and ham. Simmer and cook until
2 cans cannellini beans flavors meld and soup thickens. Remove the ham steak,
cut into small pieces and return to soup.
1 cup chicken stock
Serve the soup over small pasta. I like ditalini best, but
1 ham steak small shells or elbows work as well.

Small pasta of your choice

JESSICA MARTEN is the Curator in Charge/Curator of American Art at the
Memorial Art Gallery.

During this season of “thanks”, I am grateful to be fortunate to have the most amazing
network of women in my life —sisters and friends. We make each other laugh, and we lift
each other up.

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