Equipment
Ingredients
Aromatics and Base
- 30 ml olive oil, extra virgin
- 1 yellow onion, diced
- 1 carrot, diced
- 1 celery, diced
- 4 garlic, minced
- 2 fresh rosemary, leaves stripped and finely chopped
Main Components
- 250 g ham, thick cut, diced into 1cm cubes
- 800 g cannellini beans, canned, rinsed and drained well
- 1000 ml low sodium chicken broth
Seasoning and Finishing
- 2 g black pepper, freshly ground
- 15 ml high quality extra virgin olive oil, for drizzling
Nutrition (per serving)
Method
Prepare all ingredients by dicing the onion, carrot, celery, and ham. Mince the garlic, chop the rosemary leaves, and thoroughly rinse the canned beans to remove excess starch.
Heat 30ml of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for 5 to 7 minutes until the vegetables have softened and become translucent.
Add the minced garlic and chopped rosemary to the vegetable mixture. Stir continuously for 1 minute until the aromatics are highly fragrant.
Add the diced ham to the pot. Cook for 3 to 4 minutes, allowing the ham to warm through completely and develop a slight caramelization on the edges.
Pour in the chicken broth and add the rinsed cannellini beans. Increase the heat to high and bring the liquid to a rolling boil at 100°C/212°F.
Once boiling, immediately reduce the heat to low. Partially cover the pot and let the soup simmer gently for 20 minutes to allow the flavors to meld and the ham to enrich the broth.
Remove the pot from the heat. Using a wooden spoon, gently crush about a quarter of the beans against the side of the pot. Stir the mashed beans back into the soup to naturally thicken the broth.
Taste the soup and season generously with black pepper. Ladle into warm bowls and garnish each portion with a heavy drizzle of high-quality extra virgin olive oil before serving.
Chef's Notes
- Using a leftover ham bone instead of diced ham adds incredible depth and gelatin to the broth. Simply simmer the bone with the broth and remove the meat before serving.
- Rinsing canned beans removes excess sodium and canning starch, giving you better control over the final texture and seasoning profile of the soup.
- A finishing drizzle of robust, peppery extra virgin olive oil is non-negotiable for authentic Italian flavor. It acts as a liquid seasoning rather than a cooking fat, elevating the humble ingredients.
- Rosemary is a potent herb that can quickly overpower a dish. Strip the leaves from the woody stems and chop them very finely so they distribute evenly without leaving tough needles in the soup.
Storage
Refrigerator: 4 days — Store in an airtight container. The soup will thicken as it cools; add a splash of water or broth when reheating.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat until it reaches a simmer, stirring occasionally.
