The White Bean and Ham Soup with Parmesan Toasted Croutons Recipe is the perfect cozy meal that brings together creamy beans, savory ham, and a delightful crunch from cheesy, garlicky croutons. This soup is a wonderful balance of hearty textures and comforting flavors, making it an ideal dish for chilly evenings or anytime you crave something nourishing and satisfying. What’s truly charming about this recipe is how the simple, wholesome ingredients come alive in such a rich and vibrant bowl of goodness.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients ensures your White Bean and Ham Soup with Parmesan Toasted Croutons Recipe will burst with flavor and texture. Each element plays a special role—from the aromatic vegetables creating a flavorful base, to the beans adding creaminess, and the croutons lending that irresistible cheesy crunch.
- Butter (1 tablespoon): Melts beautifully to sauté the veggies and enrich the soup’s base with a silky finish.
- Diced white or yellow onion (1 cup): Adds natural sweetness and depth as it softens in the pot.
- Peeled and diced carrot (1): Offers a subtle earthiness and bright color to brighten the soup.
- Diced celery (2 ribs): Brings a fresh, aromatic crunch that complements the softer vegetables.
- Minced garlic (1 teaspoon): Infuses the soup with a warm, inviting aroma that awakens the senses.
- Thyme sprigs (3 or 4): Add herbal notes that keep the soup fragrant and balanced.
- Low-sodium chicken broth (4 cups): Provides a flavorful liquid base without overpowering the delicate ingredients.
- Cannellini beans (3 cans, 15 ounces each, rinsed and drained): Create a creamy texture and hearty protein boost.
- Fully-cooked ham (1 ½ cups, chopped): The star savory ingredient that infuses the soup with smoky richness.
- Salt and freshly ground black pepper (to taste): Enhance and balance all the natural flavors in the soup.
- French bread cubes (2 cups, 1-inch cubes): Form the base for golden, crispy Parmesan croutons.
- Melted butter (1 tablespoon) for croutons: Helps toast the bread to a perfect crisp with richness.
- Olive oil (1 tablespoon): Adds a fruity note and extra crispiness to the croutons.
- Garlic powder (½ teaspoon): Delivers an extra hit of garlic flavor without overpowering.
- Grated Parmesan (2 tablespoons): Coats the croutons in a delightful cheesy layer that crunchy up as they bake.
How to Make White Bean and Ham Soup with Parmesan Toasted Croutons Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 350 degrees Fahrenheit. This sets the stage for creating those delectable Parmesan toasted croutons that will elevate the soup with a perfect crisp texture and cheesy flavor.
Step 2: Sauté the Vegetables
In a large soup pot or Dutch oven, melt the butter over medium-high heat. Add the diced onion, carrot, celery, and minced garlic. Stir and cook these until they soften and become aromatic, about 3 minutes. This simple step is essential as it builds a flavorful foundation for the soup that will deepen as it simmers. Toss in the thyme sprigs and cook for an additional minute to release their fragrant oils.
Step 3: Simmer the Soup Base
Pour in the chicken broth and add the rinsed and drained cannellini beans. Bring everything to a boil, then reduce to low heat. Cover and let the soup gently simmer for 20 minutes, allowing the flavors to meld beautifully and the beans to tenderize further, creating that luscious texture we love in this White Bean and Ham Soup with Parmesan Toasted Croutons Recipe.
Step 4: Make the Parmesan Toasted Croutons
While the soup simmers, whisk together melted butter, olive oil, and garlic powder in a small bowl. Toss the French bread cubes with this buttery garlic mixture, then sprinkle evenly with grated Parmesan. Spread the coated cubes on a rimmed baking sheet. Pop them into the oven and bake for 7 to 10 minutes, stirring occasionally, until they are golden brown and irresistibly crisp.
Step 5: Puree and Finish the Soup
Once the soup is done simmering, remove the thyme sprigs and set them aside. Use an immersion blender to partially puree the soup right in the pot. Aim to thicken the soup while keeping some of the beans whole for texture—it’s that mix of creamy and chunky that makes this recipe shine. Return the soup to low heat, then stir in your chopped fully-cooked ham. Let everything warm through for a few minutes. Finally, season with salt and freshly ground black pepper to taste.
Step 6: Serve with Croutons
Ladle the hearty soup into bowls and generously top with the warm Parmesan toasted croutons. Their crunch adds the perfect counterpoint to the velvety soup, making each bite a comforting experience.
How to Serve White Bean and Ham Soup with Parmesan Toasted Croutons Recipe
Garnishes
Sprinkle freshly chopped parsley or chives over the soup just before serving for a vibrant color contrast and an extra dash of freshness. A light drizzle of good olive oil can also enhance the richness, while a little extra grated Parmesan on top of the croutons adds a touch of decadence.
Side Dishes
This soup shines as a standalone meal, but pairing it with a simple mixed green salad or roasted seasonal vegetables can round out the dinner beautifully. Crusty bread or a light fruit salad also complements the hearty nature of the soup, balancing comfort and refreshment on your plate.
Creative Ways to Present
Serve this soup in rustic bowls to emphasize its comforting, homemade nature. For a special occasion, try hollowing out small round loaves of bread and ladling the soup inside for an edible bowl with an instant wow factor. Your guests will love the fun presentation alongside the familiar, delicious flavors.
Make Ahead and Storage
Storing Leftovers
Allow the White Bean and Ham Soup with Parmesan Toasted Croutons Recipe to cool completely before transferring it to airtight containers. Stored in the refrigerator, it will stay fresh for up to 3 days. Keep the croutons separate to maintain their crispness.
Freezing
This soup freezes wonderfully. Pour the soup (without croutons) into freezer-safe containers or bags, leaving some space for expansion. Frozen soup will keep for 2 to 3 months. Be sure to thaw it overnight in the fridge before reheating for best texture and taste.
Reheating
When reheating, do so gently over low to medium heat on the stove, stirring occasionally to prevent burning. The soup may thicken after cooling, so add a splash of broth or water if needed. Add the Parmesan toasted croutons just before serving to keep their crunch intact.
FAQs
Can I use dried beans instead of canned in the White Bean and Ham Soup with Parmesan Toasted Croutons Recipe?
Absolutely! If you prefer dried beans, soak them overnight and cook them until tender before adding to the soup. This enhances the texture even more, though it requires additional preparation time compared to canned beans.
Is it possible to make this recipe dairy-free?
Yes, simply substitute the butter with your favorite plant-based oil for sautéing and omit or replace the Parmesan with a dairy-free cheese alternative or nutritional yeast for the croutons.
Can I use smoked turkey or sausage instead of ham?
Definitely. Smoked turkey or hearty sausage make excellent alternatives and add their own unique flavor twist to the soup. Just ensure the meat is fully cooked before adding.
How do I store the Parmesan toasted croutons if not serving immediately?
Keep them in an airtight container at room temperature to preserve their crunch. If they soften, you can re-toast them for a couple minutes in the oven before serving.
Is it okay to puree the entire soup instead of partially?
You can puree the soup to a smooth consistency if you prefer, but leaving some beans whole adds delightful texture and character that complements the ham and croutons wonderfully.
Final Thoughts
There’s something truly special about the White Bean and Ham Soup with Parmesan Toasted Croutons Recipe. It brings warmth and comfort in every spoonful, effortlessly combining simple ingredients into an impressive dish that feels like a big, cozy hug. Whether you’re cooking for family or friends or simply craving a nourishing bowl for yourself, this recipe promises to satisfy and delight. Don’t hesitate to make it your own and savor every bite of its delightful harmony.
Print
White Bean and Ham Soup with Parmesan Toasted Croutons Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting White Bean and Ham Soup that combines tender cannellini beans, savory ham, and fresh vegetables. This easy-to-make soup is enriched with herbs and finished with crispy homemade Parmesan garlic croutons, perfect for a cozy meal any day of the week.
Ingredients
Soup Ingredients
- 1 tablespoon butter (substitute your favorite oil for dairy free)
- 1 cup diced white or yellow onion
- 1 carrot (peeled and diced)
- 2 ribs celery (diced)
- 1 teaspoon minced garlic
- 3 or 4 sprigs thyme sprigs
- 4 cups low-sodium chicken broth
- 3 (15 ounce) cans cannellini beans (rinsed and drained)
- 1 ½ cups fully-cooked ham (chopped)
- Salt and freshly ground black pepper (to taste)
Croutons
- 2 cups cubed French bread (1-inch cubes)
- 1 tablespoon butter (melted)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- 2 tablespoons grated Parmesan
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for toasting the croutons later in the recipe.
- Sauté Vegetables: In a large soup pot or Dutch oven, melt the butter over medium-high heat. Add the diced onion, carrot, celery, and minced garlic. Cook, stirring frequently, until the vegetables begin to soften, approximately 3 minutes. Add the thyme sprigs and cook for an additional minute, allowing the herbs to infuse the flavors.
- Simmer Soup: Pour in the low-sodium chicken broth and add the rinsed and drained cannellini beans. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 20 minutes, allowing flavors to meld.
- Prepare Croutons: While the soup simmers, combine melted butter, olive oil, and garlic powder in a small bowl. Toss the French bread cubes with this mixture and sprinkle with grated Parmesan. Spread them evenly on a rimmed baking sheet and bake for 7 to 10 minutes, stirring occasionally until golden and crispy.
- Puree Soup: Remove the soup pot from heat and discard the thyme sprigs. Using an immersion blender, partially puree the soup until thickened but retaining some bean texture. Alternatively, puree in batches in a blender or food processor, then return to the pot.
- Final Touches: Stir in the chopped ham and warm over low heat for a few minutes until heated through. Taste and adjust seasoning with salt and freshly ground black pepper as desired.
- Serve: Ladle the soup into bowls and top each serving with the freshly baked Parmesan garlic croutons. Serve hot and enjoy.
Notes
- For a dairy-free version, substitute butter with your preferred cooking oil in both the soup and croutons.
- If you do not have an immersion blender, carefully puree the soup in batches using a standard blender or food processor.
- The croutons add texture and flavor but can be omitted for a smoother soup.
- Fully cooked ham can be leftover ham or store-bought; adjust the amount based on your preference.
- Low-sodium broth is recommended to control saltiness; seasoning can be adjusted at the end.
