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
Scale
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.
