If you crave a comforting, hearty meal, a bowl of my warming Ham and Cannellini Bean Soup will be perfect. This is an easily made soup that is hearty and nourishing, filled with vegetables, cannellini beans and diced ham. This is a delicious one pot meal that is worthy of a regular place in your meal plans.
Why You’ll Love This Recipe:
- The soup is sufficiently hearty to serve as a complete meal.
- It is made in just one pot, so there’s fewer dishes to wash.
- To get ahead, you can double the recipe and freeze some containers to use in future.
- The generous quantity of vegetables gives the soup a colourful mix of flavours and textures.
- It is a great way to make use of leftover ham.
- You can easily customise the vegetables according to your family’s taste or what you have on hand.
- It is suitable for many people with specific dietary requirements as it is naturally gluten-free, nut-free and dairy free if you omit the Parmesan or choose a suitable alternative.
Recipe Inspiration: this soup came about after testing recipes using leftover Christmas Maple Syrup Glazed Ham. I love Christmas leftovers and discovering new ways to use them. This comforting dish has become one of my favourites, and definitely won’t be limited to just leftovers or one time of year!
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Extra virgin olive oil – we have used Extra Virgin Olive Oil for the best flavour. We use it to make the soup and add a swirl to the top of the soup for serving. Use the best olive oil that you have.
- Brown/yellow onion – these are the onions most often used. They are good all-purpose onions. You can use a white onion if you prefer.
- Carrot – adds flavour, colour and nutrients. There is no need to peel them.
- Celery – one of the trio of vegetables that we use to produce the flavour base.
- Garlic – for the best flavour use fresh garlic, the flavour is superior to prepared cloves.
- Chicken/vegetable stock – for the best flavour, use homemade or a good quality commercial variety.
- Water – as the ham and the stock can be salty, we extend the liquid by using some water.
- Tinned chopped tomatoes – they are ideal for this recipe. If you have whole tinned tomatoes, chop them a little, or crush them with your hands before adding to the soup.
- Dried chilli flakes – add gentle spice. Omit or increase the amount according to your preference.
- Freshly ground black pepper – the taste is fresher than pre-ground pepper.
- Dried oregano – a traditional Mediterranean herb which adds great flavour. The flavour of dried oregano is more subtle than the fresh and better complements the other ingredients without dominating them.
- Fresh thyme and rosemary leaves – add great flavour to the soup.
- Parsley – for the best flavour, use the flat leaf variety. We use the stems in the soup (they have great flavour) and add the finely chopped leaves as a garnish.
- Piece of Parmesan rind – again, an ingredient that is too good to waste. Parmesan rinds add great flavour to soups, stews, risotto or pasta sauces. Store them in an airtight container in the freezer.
- Cannellini beans – canned beans are such a versatile ingredient. There are so many ways to use them. Use them to make Cannellini Bean Dip, Mediterranean Cannellini Bean Soup or Tuscan Stewed Beans. All easy and delicious.
- Zucchini/Courgette – members of the summer squash family, they are extremely versatile. Use them in sweet or savoury foods, such as Grilled Zucchini with Yoghurt Sauce, Turkey and Vegetable Patties or Zucchini and Potato Soup. I prefer to use small-medium zucchini as the large ones tend to have more seeds and less flavour.
- Diced ham – use leftover Christmas ham or thick slices of ham from the deli.
- Baby spinach – this is a great way to add some greens to a dish for colour and nutrients.
- Parmesan cheese – add some freshly grated cheese when serving.
Variations:
Cannellini beans – you could use another white bean, such as navy beans or great Northern beans, or even chickpeas.
Parsley leaves – you could substitute the finely chopped parsley for some fresh basil, added just before serving.
Rosemary – whilst we use fresh rosemary, you can use the dried herb if that’s what you have. It is concentrated, so you will need just one third of the amount.
How To Make Ham and Cannellini Bean Soup:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Sauté the vegetables:
Add olive oil to a large saucepan, and over medium heat, add the diced onion, carrot and celery and sauté gently. Add in the garlic.
2 – Simmer the broth:
Add stock, water, tomatoes, spices, herbs, and Parmesan rind. Bring to the boil and simmer.
3 – Add in the beans and ham:
To the broth, add in the beans, zucchini and ham and simmer until the vegetables are tender.
4 – Finish the soup:
Add the spinach and when it has wilted, turn off the heat and check that the seasoning is to your taste. You may not need to add salt as the ham can be quite salty.
Serve with the optional toppings of finely chopped parsley, a drizzle of extra virgin olive oil and freshly grated Parmesan.
Hint: I make packs of leftover ham to freeze. One has chunky pieces of ham for soups, rice or pasta and the other has slices that are suitable for sandwiches or fried with eggs.
Tips for Success, Storage and FAQs:
Store it in an airtight container in the fridge for up to three days. It can be reheated on the stove or in the microwave. The soup may thicken while standing, so just add some more stock or water.
Yes, it freezes very well. Store it in a freezer-safe container for up to three months. Be sure to clearly label and date the container as frozen objects can be difficult to identify.
As you are reheating the soup, add some water or stock to thin the soup to your preferred consistency. You may need to adjust the seasoning.
Top Tip:
As always, you will get the best result by using good quality ingredients. Ensure that your vegetables are fresh and in good condition. And a good stock, either homemade or store bought, is essential to a rich flavoured soup.
The difference between a flavoursome dish and one that is bland is often the lack of seasoning, so before serving, check that the soup is to your taste, and add salt, pepper, or chilli flakes if necessary.
Serving Suggestions:
Satisfying and nourishing, this delicious Ham and Cannellini Bean Soup is ideal to serve:
- As a complete meal, needing no more than bread, such as our No-Knead Spelt Focaccia.
- With a drizzle of extra virgin olive oil, some finely chopped parsley and freshly grated Parmesan cheese.
- At a potluck – take a container with you, it travels well!
Like my Mediterranean Chickpea and Vegetable Soup, this Ham and Cannellini Bean Soup is so comforting and will be a great addition to your soup repertoire. Please let me know in the comments below if you try it.
Alex xx
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Ham and Cannellini Bean Soup
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 1 ½ tablespoon extra virgin olive oil See Note 1
- 1 medium brown/yellow onion – peeled and finely diced
- 1 large carrot – washed, finely diced
- 2 ribs celery – finely diced
- 3 cloves garlic – finely chopped
- 3 cups (750 ml) chicken stock
- 1 cup (250 ml) water
- 400 g (14 oz) tin of crushed tomatoes
- ¼ teaspoon dried red chilli pepper flakes
- ¼ teaspoon freshly ground black pepper – or to taste See Note 2
- 2 teaspoon dried oregano
- 1 teaspoon fresh thyme – finely chopped
- 2 teaspoon fresh rosemary – finely chopped
- 4 parsley stems – finely chopped, leaves set aside for garnish
- 1 piece Parmesan rind – about 7 ½ cm/3 inches See Note 3
- 800 g (28 oz) tinned cannellini beans – rinsed and drained – I use 2 x 400 g (14 oz) tins See Note 4
- 1 medium zucchini – finely diced
- 200 g (7 oz) ham – I use thick slices cut into small cubes
- 2 cups baby spinach – firmly packed
To Serve:
- extra virgin olive oil – a drizzle
- Parmesan cheese – freshly grated
- flat leaf parsley – finely chopped
Instructions
- Add olive oil to a large saucepan, and over medium heat, add the diced onion, carrot and celery and sauté gently for about 5 minutes until the vegetables soften and the onion becomes translucent. Stir occasionally.
- Add the garlic and sauté for one minute.
- To the pan, add the stock, water, tomatoes, spices, herbs, and Parmesan rind. Bring to the boil and then simmer for 5 minutes.
- Add the beans, zucchini and ham to the soup and simmer for about 7 minutes, or until the vegetables are tender.
- Add in the spinach and when it has wilted, turn off the heat and check that the seasoning is to your taste. You may not need to add salt as the ham can be quite salty.Serve with the optional toppings of finely chopped parsley, a drizzle of extra virgin olive oil and freshly grated Parmesan cheese.
Notes
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Seasoning: adjust the seasoning to your liking, keeping in mind that the ham is salty. We recommend using freshly ground black pepper and sea salt flakes for the best flavour. Add more red chilli pepper flakes if you like the heat.
- Parmesan Rind: a small piece of leftover Parmesan rind softens as the soup cooks and adds great flavour. Omit for a vegan soup.
- Cannellini beans: you could substitute with navy beans or great northern.
- Storage and reheating: store it in an airtight container in the fridge for up to three days. It can be reheated on the stove or in the microwave. The soup may thicken while standing, so just add some more stock or water.
- Freezing: allow to cool completely before storing the soup in a freezer safe container for up to three months.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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