There’s nothing like a bowl of homemade ham and white bean soup to warm your soul—it’s cozy, simple, and packed with flavor. When I make this recipe, I head straight to the deli counter for a 1-inch thick slice of Boar’s Head Branded Deluxe Ham. It’s my go-to, but any ham you love will work beautifully, and the soup will be just as delicious. Infused with the earthy aroma of fresh rosemary, this versatile dish is perfect served steaming hot on a chilly evening or even chilled for those warmer days. Pair it with crusty bread, and you’ve got a comforting, satisfying meal that delivers joy in every bite.
Prep Time: 20 mins | Total Time: 50 mins | Servings: 6
Ingredients
1 inch slice of cooked ham
1 teaspoon olive oil
2 cans of cannellini beans
1 24 oz. box of broth
2-3 carrots
4-5 golden Yukon potatoes
3 sprigs of fresh rosemary
salt & pepper to taste
Instructions
Step 1
In a large pot over medium heat add the olive oil. Cube the ham and lightly saute it in the oil. Add the cannellini beans with their liquid and bring to a boil.
Step 2
Peel and dice the carrots and potatoes and add to the ham and bean mixture. Add the broth and sprigs of rosemary, Bring to a boil and then simmer until the potatoes are soft.
Step 3
Taste, remove the sprigs of rosemary, and add salt and pepper to taste.
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