Cannellini Bean Ham Soup: A Hearty & Delicious Recipe

Cannellini Bean Ham Soup: the ultimate comfort food, ready to warm you from the inside out! Imagine a chilly evening, the aroma of savory ham wafting through your kitchen, mingling with the earthy scent of simmering beans. This isn’t just soup; it’s a hug in a bowl, a hearty and satisfying meal that’s surprisingly easy to prepare. I’m so excited to share this recipe with you!

The humble cannellini bean, a staple in Italian cuisine, lends a creamy texture and subtle sweetness to this soup, perfectly complementing the salty, smoky flavor of the ham. While the exact origins of Cannellini Bean Ham Soup are difficult to pinpoint, bean soups have been a cornerstone of peasant cooking for centuries, providing sustenance and warmth during lean times. They represent resourcefulness and the ability to create something delicious and nourishing from simple ingredients.

People adore this soup for its incredible depth of flavor and satisfying texture. The combination of tender cannellini beans, savory ham, and aromatic vegetables creates a symphony of tastes that dance on your palate. It’s also incredibly convenient – a one-pot wonder that’s perfect for busy weeknights or lazy weekends. Plus, it’s a fantastic way to use leftover ham! So, grab your ingredients, and let’s get cooking! You’re about to discover your new favorite soup recipe.

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
• 2 (15-ounce) cans 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

Sautéing the Vegetables:

1. First, let’s get started by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion, carrots, and celery. We’re going to sauté these vegetables until they’re softened, which should take about 5-7 minutes. Stir them occasionally to prevent them from sticking and to ensure they cook evenly. You’ll know they’re ready when the onion becomes translucent and the carrots and celery are slightly tender.

2. Next, add the minced garlic to the pot. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of the garlic mixing with the softened vegetables is just wonderful!

Building the Soup Base:

3. Now, it’s time to add the chicken broth to the pot. Pour in all 8 cups, making sure to scrape the bottom of the pot to loosen any browned bits that may have stuck during the sautéing process. These browned bits, also known as fond, add a ton of flavor to the soup.

4. Add the diced cooked ham to the pot. The ham will infuse the broth with its savory flavor as the soup simmers. I like to use a good quality ham for this recipe, as it really makes a difference in the overall taste.

5. Stir in the rinsed and drained cannellini beans. Cannellini beans are perfect for this soup because they’re creamy and hold their shape well during cooking. Rinsing them removes any excess starch and helps prevent the soup from becoming too thick.

6. Add the dried thyme, dried rosemary, and red pepper flakes (if using). These herbs add a lovely depth of flavor to the soup. The red pepper flakes provide a subtle kick, but you can omit them if you prefer a milder flavor. Season with salt and freshly ground black pepper to taste. Remember to start with a smaller amount of salt, as the ham and chicken broth already contain sodium, and you can always add more later.

Simmering the Soup:

7. 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 the flavors will meld together and the soup will become richer and more flavorful. Stir occasionally to prevent the soup from sticking to the bottom of the pot.

8. After simmering, taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs to suit your taste. This is also a good time to check the consistency of the soup. If you prefer a thicker soup, you can use an immersion blender to partially blend some of the soup. Alternatively, you can remove about a cup of the soup and blend it in a regular blender (be careful when blending hot liquids!) and then return it to the pot. This will create a creamier texture without making the entire soup completely smooth.

Serving the Soup:

9. Ladle the soup into bowls and garnish with chopped fresh parsley. The parsley adds a pop of freshness and color to the soup. Serve with crusty bread for dipping. The bread is perfect for soaking up all the delicious broth.

Tips and Variations:

Vegetarian Option: To make this soup vegetarian, simply omit the ham and use vegetable broth instead of chicken broth. You can also add other vegetables, such as spinach, kale, or diced potatoes, to make it more hearty.

Smoked Ham Hock: For an even richer flavor, you can add a smoked ham hock to the soup while it’s simmering. Remove the ham hock before serving and shred any meat that has fallen off the bone back into the soup.

Different Beans: If you don’t have cannellini beans, you can substitute them with other types of beans, such as Great Northern beans, navy beans, or even kidney beans. Just keep in mind that the flavor and texture of the soup will be slightly different.

Slow Cooker Method: This soup can also be made in a slow cooker. Simply sauté the vegetables as directed, then transfer them to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. Adjust the seasoning before serving.

Freezing Instructions: This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Enjoying Your Soup:

This Cannellini Bean and Ham Soup is a comforting and flavorful meal that’s perfect for a chilly day. It’s also a great way to use up leftover ham. I hope you enjoy making and eating this soup as much as I do! Don’t be afraid to experiment with different variations and make it your own. Happy cooking!

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, fresh ingredients. The creamy texture of the cannellini beans perfectly complements the savory ham, creating a flavor profile that’s both satisfying and surprisingly light. I truly believe this recipe is a must-try for anyone looking for a hearty, healthy, and incredibly delicious meal. It’s the kind of soup that makes you feel good from the inside out, perfect for a chilly evening or a comforting lunch. But the best part? It’s incredibly versatile! While I’ve shared my go-to version, feel free to experiment and make it your own. For a vegetarian twist, simply omit the ham and use vegetable broth. You could even add a smoked paprika to mimic the smoky flavor. If you’re a spice lover, a pinch of red pepper flakes will add a delightful kick. And for a richer, creamier soup, stir in a dollop of crème fraîche or Greek yogurt just before serving. Speaking of serving, this soup is fantastic on its own, but it also pairs beautifully with a crusty loaf of bread for dipping. Imagine soaking up all that flavorful broth with a warm, toasted slice – pure bliss! Alternatively, you could serve it alongside a simple green salad for a complete and balanced meal. For a more substantial offering, consider adding a grilled cheese sandwich on the side. The possibilities are endless! I’ve found that this Cannellini Bean Ham Soup is also a fantastic make-ahead meal. It actually tastes even better the next day as the flavors have had time to meld together. Simply prepare the soup as directed, let it cool completely, and store it in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy it, simply reheat it gently on the stovetop or in the microwave. It’s the perfect solution for busy weeknights when you don’t have a lot of time to cook. And don’t forget about freezing! This soup freezes beautifully, making it a great option for meal prepping or stocking up for those days when you just don’t feel like cooking. Simply portion the cooled soup into freezer-safe containers or bags, leaving a little room for expansion. It will keep in the freezer for up to three months. When you’re ready to eat it, thaw it overnight in the refrigerator and reheat as directed. I’m so confident that you’ll love this recipe as much as I do. It’s a simple, satisfying, and incredibly flavorful soup that’s 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. But most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Please share your thoughts and photos in the comments below. I’m always eager to learn from my readers and see how you’ve made this recipe your own. Happy cooking, and I hope you enjoy every spoonful of this delicious Cannellini Bean Ham Soup! I can’t wait to hear what you think!

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