Ham and Cannellini Bean Soup (Print View)

A warm, savory blend of ham, creamy beans, and vibrant fresh herbs perfect for a comforting meal.

# Components:

→ Meats

01 - 2 cups cooked ham, diced

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced

→ Beans

06 - 2 cans (15 oz each) cannellini beans, drained and rinsed

→ Liquids

07 - 6 cups low-sodium chicken or vegetable broth

→ Herbs & Seasonings

08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh thyme leaves, chopped
10 - 1 tablespoon fresh rosemary, finely chopped
11 - 1 bay leaf
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon salt

→ Other

14 - 2 tablespoons olive oil

# Method:

01 - Heat olive oil in a large soup pot over medium heat until shimmering.
02 - Add diced onion, carrots, and celery. Sauté for 5 to 7 minutes until vegetables are softened and onion becomes translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add diced cooked ham and cook for 2 minutes, stirring occasionally to distribute evenly.
05 - Add cannellini beans, broth, bay leaf, salt, and black pepper. Stir thoroughly to combine all ingredients.
06 - Bring soup to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 30 minutes to allow flavors to meld.
07 - Remove bay leaf from pot. Stir in fresh parsley, thyme, and rosemary. Simmer for an additional 2 to 3 minutes.
08 - Taste soup and adjust seasoning as needed. Ladle into bowls and serve hot, optionally garnished with additional fresh herbs.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like it simmered all day.
  • The fresh herbs at the end wake everything up and make it feel restaurant-quality without pretension.
  • One pot, minimal cleanup, and enough leftovers that you'll be happy to see them in your fridge.
02 -
  • If you add the fresh herbs too early, they'll turn dark and bitter; add them at the very end so they stay bright and alive.
  • Rinsing your canned beans removes that starchy liquid that makes soup feel gummy—it's one small step that completely changes the texture.
03 -
  • Toast your fresh herbs for 30 seconds in a dry skillet before chopping if you want to deepen their flavor and make them more assertive in the finished soup.
  • Keep your broth warm on a back burner while you build the soup; cold broth hitting hot vegetables can shock them and interfere with proper cooking.
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