Ham Cannellini Bean Soup (Printable version)

A comforting blend of ham, cannellini beans, and fresh herbs in a rich, savory broth.

# What you 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

→ Other

14 - 2 tablespoons olive oil

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat until shimmering.
02 - Add diced onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes until vegetables are softened and translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent browning.
04 - Add diced cooked ham to the pot and cook for 2 minutes, stirring occasionally.
05 - Add cannellini beans, broth, bay leaf, salt, and black pepper. Stir well to combine all ingredients.
06 - Bring the soup to a boil, then reduce heat to low and simmer uncovered for 30 minutes to allow flavors to meld.
07 - Remove the bay leaf from the pot. Stir in fresh parsley, thyme, and rosemary. Simmer for an additional 2 to 3 minutes.
08 - Taste the soup and adjust seasoning as needed. Ladle into bowls and serve hot, garnished with additional fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinners suddenly feel less like a chore and more like a gift to yourself.
  • Those creamy cannellini beans absorb all the savory ham and herb flavors, making every spoonful taste like comfort itself.
  • Fresh herbs at the end brighten everything up so the soup never feels heavy or one-note, no matter how cold it is outside.
02 -
  • If you want a creamier, more luxurious texture, take a wooden spoon and gently mash some of the beans against the side of the pot about halfway through simmering—this releases their natural starch and makes the whole soup silkier without adding cream.
  • Don't add those fresh herbs until the very end or they'll lose their brightness and taste muddy instead of alive and vital.
03 -
  • Taste your broth before you add it to the pot—if it's too salty or oddly flavored, it will color everything else, so use the good stuff you'd actually drink from a mug.
  • Fresh herbs make this soup, period—dried herbs will work in a pinch, but use only about a third of the amount and add them during cooking instead of at the end, so they have time to rehydrate and release their flavor.
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