A savory mix of ham, cannellini beans, and fresh herbs creating a hearty, flavorful broth.
# Components:
→ 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 olive oil in a large soup pot over medium heat until shimmering.
02 - Add diced onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes until vegetables are softened and translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add diced ham to the pot and cook for 2 minutes, stirring occasionally to distribute evenly.
05 - Add cannellini beans, broth, bay leaf, salt, and black pepper to the pot. Stir thoroughly to combine all ingredients.
06 - Bring the soup to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 30 minutes to allow flavors to meld.
07 - Remove the bay leaf from the soup. Stir in fresh parsley, thyme, and rosemary. Simmer for an additional 2 to 3 minutes until herbs infuse the broth.
08 - Taste the soup and adjust seasoning as needed. Ladle into bowls and serve hot, garnishing with additional fresh herbs if desired.
