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–+ servings
white bean and ham soup in a bowl with a spoon, crusty bread, and parmesan cheese
Christine Miller

White Bean and Ham Soup

4 from 2 votes
A quick and easy soup, that can be a satisfying weekday meal paired with crusty bread and a nice salad.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Appetizer, lunch, Main Course, Soup
Cuisine: American
Calories: 153.6
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 each bone from a ham ( frozen from your last Holiday meal) or if you don't have a ham bone, you could buy an 8 ounce ham steak and cut it into bite sized peices
  • 5 ounces onion medium dice
  • 5 ounces carrot medium dice
  • 4 ounces celery medium dice
  • 1 can cannellini beans you could use another type of canned bean or cooked lentils
  • 2 tablespoon olive oil
  • 1 tablespoon fresh thyme pulled off the stem
  • 1 tablespoon fresh sage rough chopped
  • 2 ounces parmesan cheese rind cut into ½ inch pieces. you could use the cheese instead of the rind if you prefer (I save my rinds)
  • 3 each dried bay leaves
  • 10 ounce water
  • 3 tablespoon Better Than Bouillon chicken you could use chicken stock or broth, just omit the water and replace with broth or stock
  • ¼ cup heavy cream

Equipment

  • 1 Kitchen knife
  • 1 Cutting Board
  • 1 stock pot at least 6 quarts
  • 1 measuring spoons
  • 1 cooking spoon
  • 1 Mixing Bowl to use when straining the beans
  • 1 mesh strainer
  • 1 kitchen tongs

Method
 

  1. dice onion, carrot, and celery to medium dice
  2. if you are using a ham steak, cut to desired bite sized pieces
  3. pull the thyme leaves from the stems
  4. rough chop the fresh sage
  5. place the mesh strainer over a bowl, open the can of beans and strain the liquid off
  6. rinse the beans in the strainer under cold water until the water is clear
  7. place the stock pot on a burner to heat
  8. when heated, add the olive oil, onion, carrot, and celery
  9. sauté the vegetables for a few minutes, then add the ham bone or ham chunks
  10. after cooking for another few minutes add the bay leaves and the herbs
  11. season to taste with salt and black pepper
  12. add the water
  13. add the Better than Bouillon, white beans, and the parmesan cheese rind or parmesan cheese
  14. mix with a cooking spoon, making sure the bouillon dissolves
  15. bring mixture to a simmer for 45 minutes
Thickening and Finishing
  1. carefully remove the ham bone from the pot, place on a cutting board
  2. using kitchen tongs being careful not to burn yourself remove the ham from the bone
  3. cut the removed ham into bite sized pieces and add back to the soup
  4. reduce the heat to a simmer and add the cream
  5. stir to combine, adjust salt and pepper to taste (keep in mind that the ham can add salt as it sits in the soup)
  6. garnish the finished soup with grated fresh parmesan cheese and enjoy!

Nutrition

Calories: 153.6kcalCarbohydrates: 17.7gProtein: 8.5gFat: 6.7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.9gCholesterol: 17.6mgSodium: 417.6mgPotassium: 192.9mgFiber: 5.3gSugar: 2.8gVitamin A: 4348.5IUVitamin C: 5.9mgCalcium: 201.8mgIron: 2.4mg

Notes

fresh grated parmesan cheese for serving

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