Ham and Cannellini Bean Soup (Printable)

A comforting blend of ham, cannellini beans, and fresh herbs for vibrant, hearty flavor.

# Ingredient List:

→ 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, or to taste

→ Other

14 - 2 tablespoons olive oil

# Directions:

01 - Heat the olive oil in a large soup pot over medium heat.
02 - Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes until softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the diced ham and cook for 2 minutes, stirring occasionally.
05 - Add the cannellini beans, broth, bay leaf, salt, and black pepper. Stir until combined.
06 - Bring the soup to a boil, then reduce heat to low and simmer uncovered for 30 minutes.
07 - Remove the bay leaf. Stir in the fresh parsley, thyme, and rosemary. Simmer for an additional 2 to 3 minutes.
08 - Taste and adjust seasoning as needed. Serve hot, garnished with additional fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, making weeknight dinners feel less like scrambling and more like actual cooking.
  • The fresh herbs give it a brightness that canned soups could never capture, and your kitchen smells incredible while it simmers.
02 -
  • Don't skip rinsing the canned beans—the starchy liquid turns the broth cloudy and dull, and rinsing takes literally 30 seconds.
  • Fresh herbs added at the very end taste completely different from those cooked the whole time; this single choice separates this soup from ordinary ones.
03 -
  • Cutting your vegetables roughly equal in size ensures they soften at the same rate—it's a small detail that changes everything about the soup's texture.
  • If you taste salt-forward broth when you open the can, use vegetable broth instead or use only 5 cups broth and add 1 cup water to dilute it.
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