Italian White Bean Soup with Smoked Ham from Tuscany

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

Italian White Bean Soup with Smoked Ham from Tuscany

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

Ingredients

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
  • 1 cup potatoes, diced
  • 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

Instructions

  • 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, potatoes 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.

Notes

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

17 Comments

  • 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?

    Thx,

    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!

      Warmly,
      Maddy

  • DARLENE

    September 24, 2018 at 8:17 pm

    Wanted to try a couple recipes but it won’t print, is there something other then print select items you want to be on printout? When I click view it does not work

    1. Maddy Kuhn

      September 27, 2018 at 12:00 am

      Hi Darlene,
      So sorry for the tech issue. I just tested the print option on the recipe (located just to the right of the ingredients under the picture) and it seems to be working. We encorage you to close out the browser, reopen the individual recipe and then attempt again. Good luck! Warmly, Maddy

      1. Dorothy Hjermstad

        October 22, 2018 at 7:43 pm

        It won’t print for me either. When I click on the “print” box it opens up to where I should choose the parts I don’t want printed. There is no way I can get it to print.

        1. Dorothy Hjermstad

          October 22, 2018 at 7:48 pm

          This is about the post I just sent about not being able to print….. I saw a place on the left of the recipe where I could send it someplace. I chose the envelope icon and emailed the recipe to myself. Now I will be able to print it off!

  • Maddy Kuhn

    September 28, 2018 at 12:09 am

    Darlene, I also wanted to mention that you need to leave all the boxes unchecked in order for it to print correctly. Warmly, Maddy

  • Lisa Everett

    September 29, 2018 at 11:58 pm

    This recipe looks great – but I don’t like celery. What can I use in its place?

    1. Maddy Kuhn

      October 2, 2018 at 12:28 am

      Hi Lisa, We always encourage people to try things even if they don’t think they like them. We find that many times, they are surprised by what they prepare and open themselves up to enjoying a veggie that they might have previously not liked. That being said, if you are not interested in giving celery another shot, you can simply exclude it from the recipe. Warmly, Maddy

  • Fay MEador

    October 19, 2018 at 6:32 pm

    My husband doesn’t like garlic. Would it be okay to leave it out? I haven’t ever had basil so that will be a new experience. Don’t cook much with fresh herbs but have always wanted to.

    1. Maddy Kuhn

      October 19, 2018 at 8:41 pm

      Hi Fay, it is absolutely ok to leave out garlic, although it does provide lots of wonderful anti-inflammatory properties and helps keep your immune system in check during the change of the season. As for the fresh herbs, they are wonderful to freshen up any dish and are healing and cleansing to the body. We recommend you keep them stored in a cup with water (as you would a bunch of flowers) in the fridge and cover loosely with a plastic bag. This will ensure your herbs stay fresh so you can continue to sprinkle them into salads, stir fries, soups and so much more! Enjoy, Maddy

  • Cathy Holland

    December 15, 2018 at 1:48 am

    I couldn’t choose between the herbs (1 tbs Dried oregano, basil, or thyme) so I used one tsp of each and it turned out awesome!

    1. Maddy Kuhn

      December 18, 2018 at 8:36 pm

      Hi Cathy, we are so happy to hear that you enjoyed this recipe at home! We love that you tried using all three herbs and it turned out delicious. We hope you are able to share the soup with your family and friends this holiday season. Warmly, Maddy

  • Karen

    January 31, 2019 at 5:23 pm

    Hi Cathy
    I think this soup sounds great but do not eat pork. What do you suggest for a substitute?

    1. Maddy Kuhn

      February 1, 2019 at 2:54 am

      Hello Karen! I’m so glad you think this soup sounds great. If you don’t eat pork, you could try smoked turkey or chicken. You could also turn it into a vegetarian dish by adding in a variety of beans. I do hope you try it and customize it to your liking. Enjoy! Warmly, Katy

  • Idalaurette

    February 25, 2019 at 12:51 am

    Can you tell me what the nutrients for this recipe are

    1. Maddy Kuhn

      February 26, 2019 at 2:28 am

      Hi! We don’t actually track the calorie, fat, carb or sodium content of our recipes. The reason is because tracking calories, carbs etc is not sustainable, easy – or fun! – for most people! And research shows that it does not lead to lasting results for over 99% of dieters. Our recipes are fast, easy to make, nourishing and naturally low in carbs, calories, sodium and sugar compared to most processed food or convenience food options. If you do need to track sodium or nutrients for a specific medical condition, you can enter our ingredients into a tool like this: https://recipes.sparkpeople.com/recipe-calculator.asp. Hope this helps! Warmly, Bailee

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