There's nothing quite like a warm, hearty bowl of Smoky Ham and Cannellini Bean Soup to comfort you on a chilly evening. This recipe combines the deep, smoky flavor of ham with creamy cannellini beans for a satisfying meal that you'll want to make again and again.
Olive oil serves as the base for sautéing our vegetables, adding a subtle richness. Onion and garlic are the aromatic foundation, bringing depth and a savory note. Carrots and celery not only contribute to the classic mirepoix base but also add a touch of sweetness and texture. Smoked ham is the star, infusing the soup with its intense, smoky flavor. Cannellini beans offer a creamy contrast and are filling. Chicken broth and water form the soup's body, while smoked paprika and dried thyme enhance the smokiness and add herbal notes. Black pepper gives a mild kick, and a bay leaf subtly elevates all the flavors. Finish with salt to taste, and fresh parsley for a bright, fresh garnish.
This soup pairs beautifully with a slice of crusty bread for dipping. A simple green salad with a tangy vinaigrette complements the richness of the soup. For a heartier meal, serve alongside a grilled cheese sandwich — the melty cheese is a delightful match.
Start by heating olive oil in a large pot over medium heat. Once hot, toss in the onion and garlic. Sauté them until the onions turn translucent, taking care not to burn the garlic. Next, throw in the carrots and celery. Let them cook for about 5 minutes, just until they begin to soften.
Add the smoked ham, and give it a few minutes to heat through, stirring occasionally to ensure it cooks evenly. Then, introduce the cannellini beans, chicken broth, and water. Stir gently to combine all the ingredients.
Time to season: sprinkle in the smoked paprika, dried thyme, black pepper, and add the bay leaf. Give it a good stir, then crank up the heat to bring the soup to a boil. Once boiling, reduce the heat to a gentle simmer. Let it bubble away for about 30 minutes, stirring every now and then.
After simmering, take out the bay leaf and give the soup a taste. Adjust the salt as needed. Serve hot, garnished with a sprinkle of fresh parsley for that lovely pop of color and flavor.
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