Name: White Bean and Ham Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 5 tablespoons butter; 1 small yellow onion, diced; 1 cup sliced carrot; 1 cup sliced celery; 6 cloves garlic, minced; 1 tablespoon Italian seasoning; 1/2 teaspoon ground sage; 5 tablespoons all-purpose flour; 2 (15 ounce) cans cannellini beans; 2 cups cooked cubed ham; 4 cups chicken stock or chicken broth; 1 cup heavy cream; 1 bay leaf; 1 teaspoon balsamic vinegar; Kosher salt; fresh cracked pepper; sliced chives for garnish

White Bean and Ham Soup

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5 from 6 reviews

Snuggle in this weekend and make a pot of this white bean and ham soup! It’s cozy, comforting, and hearty – perfect for a chilly night. The best part is that it cooks in one pot in just over a half hour!

Author: Kylie
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 servings 1x
Category: Main Dish
Method: Stove Top
Cuisine: American

Ingredients

Units Scale

5 tablespoons butter
1 small yellow onion, diced
1 cup sliced carrot
1 cup sliced celery
6 cloves garlic, minced
1 tablespoon Italian seasoning
1/2 teaspoon ground sage
5 tablespoons all-purpose flour
2 (15 ounce) cans cannellini beans
2 cups cooked cubed ham
4 cups chicken stock or chicken broth
1 cup heavy cream
1 bay leaf
1 teaspoon balsamic vinegar
Kosher salt
fresh cracked pepper
sliced chives for garnish

Instructions

Heat 5 tablespoons butter in a large pot over medium-high heat.
Add 1 small diced yellow onion, 1 cup sliced carrot, 1 cup sliced celery, and a pinch of salt and pepper. Cook, stirring frequently, for about 8 minutes.
Reduce heat to medium and add 6 cloves minced garlic, 1 tablespoon Italian seasoning, 1/2 teaspoon sage, 5 tablespoons flour, and a pinch of salt and pepper. Cook for about 2 minutes, stirring frequently.
Slowly add 3/4 cup of chicken stock to deglaze the pot, scraping all the yummy bits off the bottom until clean.
Add 2 cans cannellini beans, 2 cups diced ham, the remaining chicken stock, 1 cup heavy cream and 1 bay leaf. Add a pinch of salt and pepper.
Stir to combine and bring to a simmer over medium-high heat. Reduce heat to low and simmer gently for 10 minutes or until the carrots are tender.
Carefully remove the bay leaf and stir in 1 teaspoon balsamic vinegar. Season to taste with salt and pepper.
Garnish with sliced chives and enjoy!
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Notes

- You don’t have to use dried beans. You sure can if you want to! But canned beans are just as delicious and they make this soup a breeze to throw together.

- You can use the ham bone and leftover ham for this recipe. I love to make a big pot of this soup after the holidays when we’ve got tons of ham left over!

- Ham can be salty, so I like to add a few pinches of salt throughout the cooking process but wait until the end to really season to taste. Just to make sure it doesn’t end up too salty!

- Use any herbs you like! I love the combination of Italian seasoning and sage but you can use your family’s favorite dried herbs.

Find it online: https://midwestfoodieblog.com/white-bean-and-ham-soup/