Description
Hearty Cannellini Bean Ham Soup, simmered with vegetables and herbs for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth (low sodium preferred)
- 1 pound cooked ham, diced (about 3 cups)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving (optional)
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes. Add the minced garlic to the pot and cook for another minute, stirring constantly, until fragrant.
- Build the Soup: Pour in the chicken broth, add the diced ham, dried thyme, dried rosemary, and red pepper flakes (if using). Stir well to combine all the ingredients. Add the rinsed and drained cannellini beans and the bay leaf to the pot. Stir again to ensure everything is well combined.
- Simmer: Bring the soup to a simmer over medium heat. Once it’s simmering, reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to an hour.
- Season: After simmering, remove the bay leaf. Taste the soup and season with salt and freshly ground black pepper to taste.
- Optional: Puree: For a creamier texture, use an immersion blender to carefully puree about 1-2 cups of the soup directly in the pot. Alternatively, transfer the soup to a regular blender, being careful when blending hot liquids. Return the pureed soup to the pot and stir well.
- Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve with crusty bread for dipping.
Notes
- Vegetarian Option: Omit the ham and use vegetable broth instead of chicken broth. Add smoked paprika for a smoky flavor.
- Add Greens: Stir in chopped spinach or kale during the last few minutes of cooking.
- Spice it Up: Add more red pepper flakes or a pinch of cayenne pepper.
- Thickening the Soup: Mash some of the cannellini beans with a fork before adding them to the pot.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes