Description
A comforting, hearty soup made with tender white beans, savory ham, and aromatic vegetables. Perfect for using leftover ham and warming up on a chilly day.
Ingredients
Units
Scale
Serves 6-8:
- For the soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 cups (about 300 g) cooked ham, diced
- 4 cups (1 liter) chicken or vegetable broth
- 2 cups (480 ml) water
- 3 cans (15 oz / 425 g each) white beans (such as cannellini or great northern), drained and rinsed
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Optional garnish:
- Fresh parsley, chopped
- Crusty bread or crackers for serving
Instructions
- Sauté the vegetables:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
- Add the garlic and cook for 1 minute until fragrant.
- Add the ham and seasonings:
- Stir in the diced ham, bay leaf, and thyme. Cook for 2-3 minutes to release the flavors.
- Add the liquid and beans:
- Pour in the chicken broth, water, and white beans. Stir to combine.
- Simmer the soup:
- Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20-30 minutes, stirring occasionally to prevent sticking.
- Adjust seasoning:
- Taste the soup and season with salt and black pepper as needed. Remove the bay leaf before serving.
- Serve and garnish:
- Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread or crackers.
Notes
- For a thicker consistency, use an immersion blender to partially blend the soup, or mash some of the beans with the back of a spoon.
- Smoked ham hock or bone-in ham can be used for a richer flavor—just simmer longer and remove the bones before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.