Ham Cannellini Bean Soup (Printable Version)

Comforting soup with tender ham, creamy white beans, and a flavorful mix of fresh herbs.

# What You Need:

→ 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, adjusted to taste

→ Other

14 - 2 tablespoons olive oil

# Steps:

01 - Heat the olive oil in a large soup pot over medium heat.
02 - Add the onion, carrots, and celery. Sauté for 5 to 7 minutes until vegetables are softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the diced ham and cook for another 2 minutes, stirring occasionally.
05 - Add the cannellini beans, broth, bay leaf, salt, and pepper. Stir to combine thoroughly.
06 - Bring the soup to a boil, then reduce heat to low and simmer uncovered for 30 minutes.
07 - Remove the bay leaf. Stir in the parsley, thyme, and rosemary. Simmer for an additional 2 to 3 minutes.
08 - Taste and adjust seasoning if needed. Serve hot, garnished with extra fresh herbs if desired.

# Expert Advice:

01 -
  • It's ready in just an hour, which means you can go from craving soup to eating it before dinner plans change.
  • The combination of fresh herbs transforms simple ingredients into something that tastes like you've been tending a garden all morning.
  • Cannellini beans have this natural creaminess that makes the soup feel indulgent without any cream in sight.
02 -
  • Rinsing the canned beans is not optional—the starchy liquid they come in can make the soup cloudy and the beans turn to mush if you skip this step.
  • Don't skip removing the bay leaf before serving; it catches people off guard in a way that's never charming, and it tastes bitter if it stays in too long.
  • Fresh herbs added at the end are what separate this soup from something that tastes like it came from a can.
03 -
  • If your broth is already quite salty, taste it first and adjust your salt additions accordingly—this one detail prevents an oversalted pot.
  • Chop all your vegetables before you turn on the heat; this soup moves quickly once you start, and you won't want to be caught mid-dice.
  • A wooden spoon is your friend here—it won't scrape the bottom of the pot and create harsh flavors the way metal can.
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