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 Year.
Well, today is the day – the day when 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.
White Bean Soup with Rosemary and 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
Instructions
- 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, 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 it in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. If you don't own a food processor a potato masher will work.
- Return the soup to the pot to reheat and add ham and salt and pepper, to taste. Serve hot.