Description
Hearty Cannellini Bean and Ham Soup, simmered with vegetables and herbs for a comforting classic.
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
- 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
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes, stirring occasionally.
- Add minced garlic and cook for another minute, stirring constantly, until fragrant.
- Pour in chicken broth, scraping the bottom of the pot to loosen any browned bits.
- Add diced cooked ham and cannellini beans.
- Stir in dried thyme, dried rosemary, and red pepper flakes (if using). Season with salt and pepper to taste.
- Bring to a simmer over medium heat, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
- Taste and adjust seasoning as needed. For a thicker soup, use an immersion blender to partially blend some of the soup, or remove a cup and blend in a regular blender before returning to the pot.
- Ladle into bowls and garnish with chopped fresh parsley. Serve with crusty bread.
Notes
- Vegetarian Option: Omit the ham and use vegetable broth. Add other vegetables like spinach, kale, or diced potatoes.
- Smoked Ham Hock: Add a smoked ham hock while simmering for richer flavor. Remove before serving and shred any meat back into the soup.
- Different Beans: Substitute cannellini beans with Great Northern, navy, or kidney beans.
- Slow Cooker Method: Sauté vegetables, then transfer to slow cooker with remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
- Freezing Instructions: Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes