Italian White Bean Soup with Smoked Ham from Tuscany

August 27, 2017homemade
Blog post

Prep time: 10 minutes

Cook time: 60 minutes

Serves: 4-6

This soup is the real deal – complete with protein from the beans and ham, a blend of veggies for a mixture of nutrients and benefits, and enhanced with phytonutrient-rich fresh herbs. It’s flavorful, and takes care of all the body’s needs in one meal. The easy-to-access energy found in the beans and potatoes means you get to satisfy your hunger, and have a slow release of complex carbs that are naturally rich in fiber. Because it’s a whole food, with skin and all, it provides a steady energy supply without spiking the blood sugar. This balancing effect is enhanced with the chard and the celery. All the nutrients found in this soup will allow you to feel satisfied and reduce after meal cravings. A comfort meal of the best possible kind!

Print Recipe

  • Prep time: 10 minutes
  • Cook time: 60 minutes
  • Serves: 4-6


For Soup

  • 6 oz Smoked ham, off the bone and small diced
  • 2 tbs Olive oil
  • 1 cup Onion, diced
  • to taste Salt and freshly ground black pepper
  • 2 cup Carrot, diced
  • 2 cup Celery, thinly sliced
  • 2 clove Garlic,minced
  • ¼ bu Parsley, minced
  • 1 tbs Dried oregano, basil, or thyme
  • 6 cup Vegetable stock
  • 2 cup Cannellini beans
  • 2 cup Water (as needed)

For Basil Topper

  • ¼ bu Fresh basil
  • 2 tbs Olive oil
  • to taste Salt and pepper


  • 1)

    Heat the olive oil in a heavy bottomed pot over medium high heat. Add the diced ham and sear until browned (about 3mins).

  • 2)

    Add the onion, season with salt and pepper, and saute for another 5-8 minutes.

  • 3)

    Add the chopped carrots, celery and finely chopped garlic.

  • 4)

    Add the parsley and dried herbs and continue to saute while stirring for 2-3 minutes.

  • 5)

    Add the stock and beans, and bring to a boil.

  • 6)

    (Throw in the ham hock or bone for extra flavor, if you have it.)

  • 7)

    Lower the heat, cover, and allow the soup to simmer for 60-120 minutes.

  • 8)

    Stir occasionally. Add extra water if required.

  • 9)

    For the basil topper: using a mortar and pestle, or food processor, blend the olive oil & basil. Season to taste.

  • 10)

    To serve: Ladle soup into bowls and drizzle with the basil oil.


~This soup gets better and better as the flavors marry over a few days!


  • Marschell Davis

    September 4, 2018 at 1:46 pm

    Hi Anna, this recipe sounds really good and I want to make it. Did you use canned beans? If not, and you used bagged beans, did you soak them, and for how long?


    1. Maddy Kuhn

      September 4, 2018 at 9:22 pm

      Hi Marschell,
      We are so excited for you to try this soup for yourself. You can used canned beans but if you have time, you can soak the beans overnight to make a fresh batch yourself.
      Good luck!


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