image_5 (2)This soup is a cinch to put together and so hearty for the Fall and Winter months. Paired with thick slices of warm Italian bread, it makes a great lunch or light dinner and reheats so well the next day, too.

A quick tip for adding herbs to a soup: I usually just add whole sprigs to the soup and the individual leaves fall off as it cooks. However, you can also wrap the herbs in a small cheesecloth bag and simply remove them before you serve the soup. This allows the flavor of the herbs to cook throughout the dish without adding whole pieces of rosemary, thyme, etc. to your meal.

Tuscan Ham & White Bean Soup

Serves 4-5

1/3 cup extra virgin olive oil

2 cups diced cooked ham

2 cans cannellini beans

1 cup frozen peas

2 large sprigs fresh rosemary (about 3 Tbsp.)

5 cups chicken stock

1 cup Ditalini pasta

Salt and pepper to taste

imageIn a large, heavy pot with a lid, heat the olive oil over medium high heat.

image_1Add the diced ham and let it brown for 3-5 minutes.

image_4Add 1 can of cannellini beans (without any of the liquid from the can – I usually rinse mine under cold water), rosemary and peas.

Stir to combine, then add the chicken stock (alternatively, you can use half stock, half water).

Season with salt and pepper.

image_2In a small blender, puree the second can of beans, this time with the liquid from the can. This puree will help to thicken the soup.

Add the bean puree and bring to a slight boil.

Reduce to a simmer and cook for 45 minutes to 1 hour.

image_5After about 30 minutes of cooking, add the Ditalini pasta (or any other small, short pasta you like) and simmer again for the remaining 15-30 minutes.

*If using the entire sprig of rosemary, remember to remove the stems before serving.

Serve with large slices of crusty Italian bread.

image_2 (2)image_3 (2)Enjoy!

Tuscan Ham & White Bean Soup
 
Author:
Recipe type: Soup
Serves: 4-5
Ingredients
  • ⅓ cup extra virgin olive oil
  • 2 cups diced cooked ham
  • 2 cans cannellini beans
  • 1 cup frozen peas
  • 2 large sprigs fresh rosemary (about 3 Tbsp.)
  • 5 cups chicken stock
  • 1 cup Ditalini pasta
  • Salt and pepper to taste
Instructions
  1. In a large, heavy pot with a lid, heat the olive oil over medium high heat.
  2. Add the diced ham and let it brown for 3-5 minutes.
  3. Add 1 can of cannellini beans (without any of the liquid from the can – I usually rinse mine under cold water), rosemary and peas.
  4. Stir to combine, then add the chicken stock (alternatively, you can use half stock, half water).
  5. Season with salt and pepper.
  6. In a small blender, puree the second can of beans, this time with the liquid from the can. This puree will help to thicken the soup.
  7. Add the bean puree and bring to a slight boil.
  8. Reduce to a simmer and cook for 45 minutes to 1 hour.
  9. After about 30 minutes of cooking, add the Ditalini pasta (or any other small, short pasta you like) and simmer again for the remaining 15-30 minutes.
  10. *If using the entire sprig of rosemary, remember to remove the stems before serving.
  11. Serve with large slices of crusty Italian bread.
  12. Enjoy!

 

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