Ham Cannellini Bean Soup (Print View)

Hearty soup with diced ham, cannellini beans, fresh herbs, and vegetables simmered for rich flavor.

# What You’ll 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

# Directions:

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

# Expert Advice:

01 -
  • It's ready in under an hour, which feels impossible given how deeply flavored and satisfying it tastes.
  • The fresh herbs wake up something in the broth that canned soup could never touch, and they're why people ask for seconds.
  • One pot means minimal cleanup, and that alone makes this a weeknight winner.
02 -
  • Don't skip rinsing your canned beans—that starchy liquid makes the broth cloudy and less refined tasting, which you'll notice immediately.
  • If your soup tastes flat after simmering, it's usually because the salt is hiding; taste first before adding more because salt blooms as things sit.
03 -
  • Always taste your broth before adding it to the pot—some low-sodium broths are surprisingly salty, and you'll be grateful you checked.
  • The moment the fresh herbs hit the hot soup is when magic happens; never skip this step or add them too early because they lose their brightness when cooked too long.
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