Ham Cannellini Bean Soup (Print Version)

Hearty blend of ham, cannellini beans, and fresh herbs for a warm, flavorful dish.

# What You’ll 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

→ Oil

14 - 2 tablespoons olive oil

# How-To Steps:

01 - Heat the olive oil in a large soup pot over medium heat until shimmering.
02 - Add the onion, carrots, and celery. Sauté for 5 to 7 minutes until softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the diced ham and cook for 2 minutes, stirring occasionally.
05 - Add the cannellini beans, broth, bay leaf, salt, and pepper. Stir to combine.
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 2 to 3 minutes.
08 - Taste and adjust seasoning as needed. Serve hot, garnished with additional fresh herbs if desired.

# Expert Hints:

01 -
  • It comes together in under an hour, making weeknight dinners feel less like a scramble and more like an accomplishment.
  • Those fresh herbs transform what could be ordinary into something that tastes like someone actually cared while cooking.
  • One pot means minimal cleanup, which is honestly half the reason I make soup on days when I'm tired.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid will make your soup cloudy and thick in the wrong way, something I discovered when I got impatient one evening.
  • If you like a creamier soup, mash some of the beans against the side of the pot with the back of your spoon, which thickens the broth naturally without any cream.
03 -
  • Buy the best ham you can find because it truly is the star here—it doesn't have to be expensive, just good quality and flavorful enough to stand up to simmering.
  • Make a double batch and freeze half, because this soup tastes even better the next day when all the flavors have had time to get to know each other.
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