Skip to Content

White Bean Ham Rosemary Soup

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Sharing is caring!

This white bean ham rosemary soup is the perfect wintertime soup. Full of rosemary flavor mixed with creamy white beans and smoked ham.  

This white bean ham rosemary soup is the perfect wintertime soup. Full of rosemary flavor mixed with creamy white beans and smoked ham.

Happy Monday everyone!  I hope everyone had a great New Years.

Well, today is the day.  The day where I change my eating habits. Wish me luck! However, don’t worry about my little blog. There are plenty of neighbors in the area to take my full fat desserts after I make them. If I make something that is weight watchers approved I will be sure to share the points value just in case I have any weight watcher diet followers.

Now onto the recipe.  I found it to be homey and delicious.  Perfect for a cold winter day.  I decided to add a little chopped ham because I’m a fan of ham with my white bean soup. Plus I added in a little rosemary to bump up the herb flavor.

This white bean ham rosemary soup is the perfect wintertime soup. Full of rosemary flavor mixed with creamy white beans and smoked ham.

Print

White Bean Soup with Rosemary and Ham

This white bean ham rosemary soup is the perfect wintertime soup. Full of rosemary flavor mixed with creamy white beans and smoked ham.

Ingredients:

1 pound dried white cannellini beans
4 cups sliced yellow onions (3 onions)
1/4 cup good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches)
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 ham steak - cubed

Source: Ina Garten

Directions:

In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes.

Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add ham and salt and pepper, to taste. Serve hot.

If you do not own a food processor you can use a potato masher and just mash the beans in the pot and then add the ham to warm through. The soup will not be as smooth but still delicious.

Previous
Youplait Fiber One Nonfat Yogurt Giveaway
Next
Peanut Butter and Jelly Bars

The Food Hunter

Thursday 13th of January 2011

Love this soup!

Denise @ Creative Kitchen

Monday 10th of January 2011

Sounds & looks SO tasty!! I love soup....also love white bean soups. Thanks for sharing. Like you, I am treating my body to healthier foods & trying to get my body back on track. I feel SO much better when eating CLEAN. I don't know how you continue to bake while doing this though...my girls aren't too thrilled that when I eat CLEAN, I don't make/bake as many goodies. ;)

Jen_from_NJ

Sunday 9th of January 2011

What a great soup! Thanks for sharing!

Emily

Thursday 6th of January 2011

Yum! Your soup sounds warm and comforting. I LOVE rosemary in everything.

grace

Wednesday 5th of January 2011

this sounds delightful, brandy! on the flipside, i once had a rosemary-flavored soup and the branches weren't removed--that's a little bit unsavory. :)

shares