Ingredients
Base Ingredients:
1 lb (2 cups) dried white beans (such as cannellini or navy beans), soaked overnight or 2 cans (15 oz) white beans, rinsed and drained
1 large ham bone or 2 cups diced ham
8 cups chicken or vegetable broth
2 tablespoons olive oil or butter
1 large onion, diced
3 garlic cloves, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
2 bay leaves
Seasonings:
1 teaspoon dried thyme
1 teaspoon smoked paprika (optional, for a smoky depth)
Salt and black pepper, to taste
Garnishes:
Fresh parsley, chopped
Crusty bread or rolls, for serving
Instructions
1. Prepare the Beans
If using dried beans: Drain the soaked beans and rinse thoroughly.
If using canned beans: Rinse and set aside.
2. Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
3. Add the Ham and Broth
Place the ham bone (or diced ham) into the pot with the sautéed vegetables.
Pour in the chicken or vegetable broth, ensuring the ham bone is submerged.
Add the drained beans, bay leaves, dried thyme, and smoked paprika (if using).
4. Simmer the Soup
Bring the soup to a boil, then reduce the heat to low.
Cover and simmer for 1.5 to 2 hours if using dried beans, or 30-40 minutes if using canned beans.
Stir occasionally, scraping the bottom of the pot to prevent sticking.
5. Check for Doneness
When the beans are tender, remove the ham bone from the pot.
If the ham bone has any meat left, shred it and return it to the soup. Discard the bone and bay leaves.
6. Season and Serve
Taste the soup and adjust seasoning with salt and pepper as needed.