Ham and Cannellini Bean Soup Recipe – American Special
Ham and Cannellini Bean Soup is a hearty, comforting dish perfect for chilly days. Combining tender ham with creamy cannellini beans and aromatic vegetables, this soup offers a delightful balance of flavors and textures. It’s easy to make and ideal for using up leftover ham, making it a satisfying and nutritious option for lunch or dinner. Plus, it’s a one-pot wonder, ensuring minimal cleanup!
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
Ham and Cannellini Bean Soup Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups diced cooked ham
- 4 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
How to make Ham and Cannellini Bean Soup :
Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened (about 5-7 minutes). Stir in garlic and cook for another minute.
Add Ham and Beans: Add the diced ham and cannellini beans; stir to combine.
Pour Broth: Pour in the chicken broth, add thyme, and bring to a boil. Reduce heat and simmer for 20 minutes.
Season: Taste and adjust seasoning with salt and pepper.
Serve: Garnish with fresh parsley if desired and enjoy!
Recipe Notes :
Variations: Add spinach or kale for extra nutrients.
Storage: Leftovers can be stored in the fridge for 3-4 days.
Serving Suggestion: Great with crusty bread!
