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White Bean and Ham Soup
5.0 (4943 reviews)
This hearty recipe for white bean and ham soup uses cannellini beans right from the can. They simmer with ham, herbs, and aromatics, then are pureed with stock for a deliciously creamy consistency. Cubes of ham and crunchy croutons add some texture.
Total Time30
Servings?
2016
Caloriesper servingNutrition Information
2016
Calories
65 g
Fat
217 g
Carbs
147 g
Protein
29 g
Fiber
29 g
Sugar
Ingredients
- 1 tablespoon unsalted butter
- 1 large white onion, coarsely chopped
- 1 carrot, coarsely shredded
- 1 garlic clove, peeled and smashed
- 3 thyme sprigs
- 1/2 teaspoon ground coriander
- 4 cups chicken stock or low-sodium broth
- Three 15-ounce cans cannellini beans, drained
- 1 pound smoked ham in 1 piece
- 1 1/2 cups cubed (1-inch) baguette
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sweet paprika
- Salt
- Freshly ground pepper
- 1 scallion, thinly sliced crosswise
Instructions
- 1Gather your ingredients.
- 2Preheat the oven to 350°F. In a large soup pot, melt the butter. Add the onion, carrot, garlic, thyme, and coriander and cook the vegetables over moderately high heat, stirring, until softened, about 3 minutes.
- 3Add the stock, beans, and ham and bring to a boil. Cover partially and cook over moderate heat for 20 minutes.
- 4Meanwhile, toss the baguette cubes with the olive oil and paprika and season with salt. Spread on a baking sheet and bake for about 10 minutes, stirring occasionally, until toasted.
- 5Remove the ham from the soup and cut it into 1/2-inch pieces. Discard the thyme sprigs.
- 6Working in two batches, transfer the soup to a blender or food processor and puree until smooth.
- 7Return the soup to the pot and stir in the diced ham. Season the soup with salt and pepper and ladle into warmed shallow bowls.
- 8Top with the croutons and scallion and serve.