Name: White Bean & Ham Soup
Yield: 8 Servings
Ingredients: Soup; 1 tablespoon olive oil; ¾ cup finely chopped onion; ¾ cup diced carrot; 2 garlic cloves, minced; 3 sprigs of fresh rosemary; ½ teaspoon ground coriander; 5 to 6 cups chicken stock, as needed; 3 cans (15-ounces each) cannellini beans, rinsed and drained; 1 ham bone, optional; 1 pound of smoked ham, cut into ½-inch pieces; 3 tablespoons finely chopped Italian parsley; Salt and black pepper to taste; 2 cups cubed (1-inch pieces) French bread; 2 to 3 tablespoons olive oil; ½ teaspoons smoked paprika; A pinch of salt; A grind of fresh black pepper

Mains

White Bean & Ham Soup

Author: Mary DiSomma

When the weather gets chilly, it's time to dust off the soup recipes. I love soup on a chilly fall day and it's even better on a dark, frigid winter night. This White Bean and Ham Soup recipe usually makes an appearance after any holiday gathering where I served my honey-glazed ham because I don’t let that ham bone go to waste!

Tips

When the weather gets chilly, it's time to dust off the soup recipes. I love soup on a chilly fall day, and it's even better on a dark, frigid winter night. This White Bean and Ham Soup recipe usually makes an appearance after any holiday gathering where I served my honey-glazed ham (you can get my Honey Mustard Glazed Ham Recipe here). I’m not about to waste that ham bone! In fact, that was a trick my mom taught me when I was growing up. She was a great cook—she mad

This hearty soup is so delicious that even my little Cavalier King Charles Spaniel gets excited when I make it. Yep, I got the greenlight from the vet to slip her a carrot or two. Aside from carrots, the soup pot will be filled with savory herbs, fresh veggies, and creamy cannellini beans, which are native to Italy! I also love cannellini beans when I make my pasta fagioli—future post, I promise! Special shout out to coriander in this one: it has an earthy, tart, sweet, and slightly floral aroma when toasted. Yum.

If you ever make my honey-baked ham recipe, make sure to wrap up the leftover bone, along with any ham remnants, and pop them in the freezer for when you make this soup.

Here’s how: Purée it. I like my soup a little chunky, so I only purée about half the batch. This way, I get a creamy soup with some nice vegetables and beans to bite into.