Cannellini Bean and Ham Soup

A white bowl of ham white bean soup on a wooden cutting board with another bowl on the side

Cannellini Bean and Ham Soup is a cozy, hearty, and healthy meal. Our white bean soup recipe is easy to make in a crockpot or on the stove!

Prep Time10

Cook Time30

Total Time40

Servings: 1.5 cup servings

Calories: 197kcal

Ingredients

1 tablespoon extra virgin olive oil
½ cup diced yellow onion diced (120 g) about 1/2 a large onion
1 cup carrots sliced into about ¼ inch rounds (about 2 large carrots, 125 g)
1 cup celery thinly sliced (about 2 large stalks, 115 g)
¼ cup fresh flat leaf parsley finely chopped and loosely packed
1 teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon garlic powder or 2 large cloves of garlic, minced
½ teaspoon smoked paprika
¼ teaspoon sea salt optional - omit for low salt
3 cups cooked ham diced into about ¼ inch cubes (about 12 ounces or 340 g)
4 cups chicken broth low or no salt
2 15 oz cans white cannellini beans rinsed and drained - low or no salt
5 sprigs fresh thyme
2 bay leaves

Instructions

Stove Top Instructions

In a large pot, heat 1 tbsp of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for several minutes, until the onion becomes translucent and fragrant.
Add the sliced carrots and sliced celery to the stock pot and sauté the veggies for about 3-4 minutes or until they start to become tender.
Season the vegetables with dried oregano, black pepper, garlic powder, smoked paprika, and salt to taste. Stir and distribute the seasonings evenly.
Add the diced ham to the pot and stir. Cook until some of the fat begins to render, about 5 minutes, stirring periodically.
Add the broth and the drained beans to the pot, stirring gently. Top the soup with the bay leaves and thyme and cover the pot with a lid. Allow the soup to come to a boil and then reduce the heat to maintain a simmer, and simmer for about 15 minutes.
Remove the lid and stir the soup, bringing the bay leaves and thyme to the surface. Discard the bay leaves. Run your fingers along the thyme to release the leaves into the soup and discard the stems.
Serve the soup warm. Top with shaved parmesan, chopped parsley, and crushed red pepper, or enjoy as is.

Crock Pot Instructions:

In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for several minutes, until the onion becomes translucent and fragrant.
Add the sliced carrots and sliced celery to the stock pot and sauté the veggies for about 3-4 minutes or until they start to become tender.
Season the vegetables with dried oregano, black pepper, garlic powder, smoked paprika, and salt to taste. Stir and distribute the seasonings evenly.
Add the diced ham to the pot and stir. Cook until some of the fat begins to render, about 5 minutes, stirring periodically.
Transfer the ham/veggie mixture to the crockpot base.
Add the broth and the drained beans to the crockpot, stirring gently. Top the soup with the bay leaves and thyme.
Cover the crockpot and set to high for 4 hours or low for 6 hours.
When ready to eat, remove the lid and stir the soup, bringing the bay leaves and thyme to the surface. Discard the bay leaves. Run your fingers along the thyme to release the leaves into the soup and discard the stems.
Serve the soup warm. Top with shaved parmesan, chopped parsley, and crushed red pepper, or enjoy as is.

Instant Pot Instructions:

Set the instant pot to Saute for 10 minutes. Heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for several minutes, until the onion becomes translucent and fragrant.
Add the sliced carrots and sliced celery to the stock pot and sauté the veggies for about 3-4 minutes or until they start to become tender.
Season the vegetables with dried oregano, black pepper, garlic powder, smoked paprika, and salt to taste. Stir and distribute the seasonings evenly.
Add the diced ham to the pot and stir. Cook until some of the fat begins to render, about 5 minutes, stirring periodically.
Add the broth and the drained beans to the pot, stirring gently. Top the soup with the bay leaves and thyme and cover the pot with a lid. Cover the instant pot and set to Sealing, High Pressure for 6 minutes. Once the soup has come to pressure/cooked, let the pressure naturally release for 5 minutes, then quick release the remaining pressure.
Remove the lid and stir the soup, bringing the bay leaves and thyme to the surface. Discard the bay leaves. Run your fingers along the thyme to release the leaves into the soup and discard the stems.
Serve the soup warm. Top with shaved parmesan, chopped parsley, and crushed red pepper, or enjoy as is.

Notes

Tips for the best soup:

Trim off any larger pieces of fat from the ham. This way, you will avoid any bites of chewy fat.

Slice the ham against the grain and dice it into about 1/4-inch cubes. Small pieces work well because the surface area of the ham gets exposed to more broth, so it becomes super tender, and the ham gets dispersed so that you get some in every bite.

Do not skip sautéing the vegetables first and then adding the ham and allowing some of the fat to render. This helps to tenderize the ham and build flavor in the soup.

This soup is hearty and chunky. If you prefer your soup more brothy you can add 2 additional cups of broth to thin it out.

Storage: This soup will keep in your fridge for 2 days. You can freeze it for up to 3 months.

Nutrition