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Hearty Ham and White Bean Soup with Rosemary and Parmesan Rind

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A cozy, comforting soup combining salty ham, earthy white beans, fragrant rosemary, and a Parmesan rind for rich umami flavor. Perfect for a quick yet hearty dinner.

Ingredients

Scale
  • 1 1/2 cups dried white beans (such as cannellini or Great Northern), soaked overnight or quick-soaked
  • 1 to 1 1/2 pounds ham bone or leftover ham, diced
  • 1 piece Parmesan rind (about 2–3 inches long)
  • 2–3 sprigs fresh rosemary, roughly chopped
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil (preferably extra virgin)
  • 6 cups chicken or vegetable broth
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prepare the beans: Soak 1 1/2 cups dried white beans overnight in cold water, covered by 2 inches. For quick soak, boil beans for 2 minutes, then remove from heat and soak for 1 hour. Drain and rinse before cooking.
  2. Sauté the aromatics: Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, chopped carrots, and chopped celery. Cook about 7 minutes until softened and slightly caramelized. Add minced garlic and cook 1 more minute until fragrant.
  3. Add ham and herbs: Stir in ham bone or diced ham and rosemary sprigs. Cook for 2 minutes, stirring to combine flavors.
  4. Add beans and broth: Pour in soaked beans and 6 cups broth. Add Parmesan rind. Stir and bring to a gentle boil.
  5. Simmer the soup: Reduce heat to low, partially cover, and simmer gently for 1 to 1 1/2 hours, stirring occasionally. Check beans for tenderness after 1 hour.
  6. Final seasoning and finishing touches: Remove ham bone and Parmesan rind. Season with salt and pepper. For a silkier texture, blend about 1 cup of soup with an immersion blender and stir back in.
  7. Serve: Ladle soup into bowls and garnish with chopped parsley. Optionally drizzle with olive oil or sprinkle extra Parmesan cheese.

Notes

Soaking beans helps them cook evenly and digest better. Keep heat low while simmering to avoid breaking down beans too fast and to maintain a clear broth. The Parmesan rind adds umami and should be removed before serving. For a silkier soup, blend a portion and stir back in. Leftovers store well refrigerated for 4 days or frozen for up to 3 months.

Nutrition

Keywords: ham soup, white bean soup, rosemary soup, Parmesan rind, hearty soup, easy dinner, cozy meal, leftover ham recipe

Find it online: https://coracooks.com/hearty-ham-and-white-bean-soup-recipe-easy-cozy-dinner-with-rosemary-and-parmesan-rind/