Cannellini Bean Ham Soup: A Hearty and Delicious Recipe

Cannellini Bean Ham Soup: the hearty, comforting bowl of goodness you didn’t know you needed! Imagine sinking your spoon into a creamy, flavorful broth, brimming with tender cannellini beans and savory chunks of ham. This isn’t just soup; it’s a hug in a bowl, perfect for chilly evenings or a satisfying lunch.

Cannellini beans, also known as white kidney beans, have a rich history, particularly in Italian cuisine. They’ve been a staple for centuries, providing a creamy texture and mild, nutty flavor that perfectly complements a variety of dishes. Paired with the smoky saltiness of ham, they create a symphony of flavors that’s both comforting and sophisticated. This humble combination elevates simple ingredients into something truly special.

What makes Cannellini Bean Ham Soup so irresistible? It’s the perfect balance of textures – the creamy beans, the tender ham, and the flavorful broth. It’s also incredibly versatile and convenient. You can easily adapt the recipe to your liking, adding vegetables like carrots, celery, or spinach. Plus, it’s a fantastic way to use leftover ham after a holiday feast! The rich, savory flavor and satisfying heartiness of this soup make it a family favorite, guaranteed to warm you from the inside out. So, grab your apron, and let’s get cooking!

Ingredients:

• 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 (15-ounce) can cannellini beans, rinsed and drained
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 cup chopped fresh parsley, for garnish
• Crusty bread, for serving (optional)

Sautéing the Vegetables

Okay, let’s get started! First, we’re going to build a flavor base by sautéing our vegetables. This is a crucial step, so don’t skip it!

1. Heat the olive oil: In a large pot or Dutch oven, heat the olive oil over medium heat. You want the oil to shimmer, but not smoke.
2. Add the onion, carrots, and celery: 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. This process is called sweating the vegetables, and it helps release their natural sweetness.
3. Add the garlic: Add the minced garlic to the pot and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Building the Soup

Now that our vegetables are nice and fragrant, it’s time to build the soup itself. This is where the magic happens!

1. Add the chicken broth: Pour the chicken broth into the pot, scraping up any browned bits from the bottom. These browned bits are called fond, and they add a ton of flavor to the soup.
2. Add the ham: Add the diced cooked ham to the pot. I like to use leftover ham from a holiday dinner, but you can also buy pre-cooked ham at the grocery store.
3. Add the cannellini beans: Add the rinsed and drained cannellini beans to the pot. Rinsing the beans helps remove excess starch and sodium.
4. Add the herbs and spices: Add the dried thyme, dried rosemary, and red pepper flakes (if using) to the pot. These herbs will infuse the soup with a warm and comforting flavor.
5. Season with salt and pepper: Season the soup with salt and freshly ground black pepper to taste. Remember to start with a little bit of salt and pepper, and then add more as needed. You can always add more, but you can’t take it away!

Simmering the Soup

Now comes the hardest part: waiting! Simmering the soup allows the flavors to meld together and create a truly delicious dish.

1. Bring to a 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. The longer it simmers, the more flavorful it will be.
2. Taste and adjust seasonings: After 30 minutes, taste the soup and adjust the seasonings as needed. You may need to add more salt, pepper, or herbs to suit your taste.

Optional: Thickening the Soup

If you prefer a thicker soup, there are a couple of ways to thicken it. Here are two options:

Option 1: Pureeing a Portion of the Soup

1. Remove a portion of the soup: Using an immersion blender or a regular blender (be careful when blending hot liquids!), puree about 1-2 cups of the soup.
2. Return the pureed soup to the pot: Pour the pureed soup back into the pot and stir to combine. This will add body and creaminess to the soup.

Option 2: Making a Cornstarch Slurry

1. Combine cornstarch and cold water: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth.
2. Add the slurry to the soup: Slowly pour the cornstarch slurry into the simmering soup, stirring constantly.
3. Simmer until thickened: Simmer the soup for another minute or two, until it has thickened to your desired consistency.

Serving the Soup

Finally, it’s time to enjoy our delicious Cannellini Bean and Ham Soup! Here’s how I like to serve it:

1. Ladle the soup into bowls: Ladle the hot soup into bowls.
2. Garnish with fresh parsley: Garnish each bowl with a generous sprinkle of chopped fresh parsley. This adds a pop of color and freshness to the soup.
3. Serve with crusty bread: Serve the soup with crusty bread for dipping. The bread is perfect for soaking up all the delicious broth.

Tips and Variations

Here are a few tips and variations to make this soup your own:

• Use different beans: If you don’t have cannellini beans, you can use other types of beans, such as Great Northern beans, navy beans, or even kidney beans.
• Add vegetables: Feel free to add other vegetables to the soup, such as diced potatoes, zucchini, or spinach.
• Make it vegetarian: To make this soup vegetarian, simply omit the ham and use vegetable broth instead of chicken broth. You can also add a smoked paprika to give it a smoky flavor.
• Spice it up: If you like a little heat, add more red pepper flakes or a pinch of cayenne pepper to the soup.
• Add a Parmesan rind: For extra flavor, add a Parmesan rind to the soup while it simmers. Remove the rind before serving.
• Make it in a slow cooker: You can also make this soup in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
• Storage: Leftover soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 350-400 per serving
• Protein: 25-30 grams per serving
• Fat: 15-20 grams per serving
• Carbohydrates: 30-35 grams per serving

Enjoy your homemade Cannellini Bean and Ham Soup! I hope you love it as much as I do.

Conclusion:

This Cannellini Bean Ham Soup isn’t just another soup recipe; it’s a warm hug in a bowl, a comforting classic elevated with simple techniques and fresh flavors. I truly believe it’s a must-try for anyone looking for a hearty, satisfying, and relatively easy meal. The creamy cannellini beans perfectly complement the salty, smoky ham, creating a symphony of textures and tastes that will leave you wanting more. The subtle herbs and vegetables add depth and complexity, making each spoonful a delightful experience. Why is this soup a must-try? Because it’s incredibly versatile! It’s perfect for a chilly evening, a quick weeknight dinner, or even a potluck gathering. It’s also a fantastic way to use up leftover ham after a holiday feast, minimizing waste and maximizing flavor. Plus, it’s packed with protein and fiber, making it a healthy and filling option for the whole family. But the best part? It’s incredibly forgiving. Don’t have cannellini beans on hand? Great Northern beans work just as well. Prefer a different type of ham? Go for it! This recipe is a template, a starting point for you to create your own personalized version of this classic soup. Serving Suggestions and Variations: For a truly decadent experience, I love to serve this soup with a dollop of sour cream or Greek yogurt and a sprinkle of fresh parsley. A crusty loaf of bread, perfect for dipping, is an absolute must. You could also add a drizzle of olive oil for extra richness. Here are a few variations to consider: * Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat. * Vegetarian Option: Omit the ham and use vegetable broth instead of chicken broth. Add some smoked paprika to mimic the smoky flavor. You can also add other vegetables like carrots, celery, or spinach. * Creamy Dream: For an even creamier soup, blend a portion of the soup with an immersion blender before serving. * Pasta Power: Add small pasta shapes like ditalini or orzo for a heartier meal. * Lemon Zest: A touch of lemon zest brightens the flavors beautifully. I’ve poured my heart into perfecting this Cannellini Bean Ham Soup recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s both comforting and satisfying, perfect for any occasion. So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed. And most importantly, don’t be afraid to experiment and make it your own. Cooking should be fun and creative, so let your imagination run wild! I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you thought, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps me continue to improve and share delicious recipes with the world. Happy cooking! I can’t wait to hear all about your Cannellini Bean Ham Soup success!

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