Description
Hearty Cannellini Bean and Ham Soup, simmered with vegetables, herbs, and spices 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 (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)
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. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, stirring constantly, until fragrant.
- Build the Soup: Pour the chicken broth into the pot, scraping up any browned bits from the bottom. Add the diced cooked ham, rinsed and drained cannellini beans, dried thyme, dried rosemary, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste.
- Simmer the Soup: Bring the soup to a simmer over medium heat. Reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to an hour.
- Taste and Adjust Seasonings: After 30 minutes, taste the soup and adjust the seasonings as needed.
- Optional: Thicken the Soup:
- Option 1: Pureeing 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. Pour the pureed soup back into the pot and stir to combine.
- Option 2: Making a Cornstarch Slurry: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Slowly pour the cornstarch slurry into the simmering soup, stirring constantly. Simmer the soup for another minute or two, until it has thickened to your desired consistency.
- Serve: Ladle the hot soup into bowls. Garnish each bowl with a generous sprinkle of chopped fresh parsley. Serve with crusty bread for dipping, if desired.
Notes
- Use different beans: Great Northern, navy, or kidney beans work well.
- Add vegetables: Diced potatoes, zucchini, or spinach are great additions.
- Make it vegetarian: Omit the ham and use vegetable broth. Add smoked paprika for a smoky flavor.
- Spice it up: Add more red pepper flakes or a pinch of cayenne pepper.
- Add a Parmesan rind: For extra flavor, add a Parmesan rind while simmering, then remove before serving.
- Slow Cooker: Combine all ingredients in a 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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes