Ham Cannellini Bean Soup (Printable)

Tender ham and creamy white beans meld with fresh herbs in a warm, flavorful dish.

# What You'll Need:

→ Meats

01 - 2 cups cooked ham, diced

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced

→ Beans

06 - 2 cans (15 oz each) cannellini beans, drained and rinsed

→ Liquids

07 - 6 cups low-sodium chicken or vegetable broth

→ Herbs & Seasonings

08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh thyme leaves, chopped
10 - 1 tablespoon fresh rosemary, finely chopped
11 - 1 bay leaf
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon salt

→ Other

14 - 2 tablespoons olive oil

# How to Make It:

01 - Heat the olive oil in a large soup pot over medium heat until shimmering.
02 - Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
03 - Stir in the minced garlic and cook for 1 minute until aromatic.
04 - Add the diced ham and cook for 2 minutes, stirring occasionally to release flavors.
05 - Add the drained cannellini beans, broth, bay leaf, salt, and pepper. Stir thoroughly to combine.
06 - Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes.
07 - Remove the bay leaf. Stir in the fresh parsley, thyme, and rosemary. Simmer for an additional 2–3 minutes.
08 - Taste and adjust seasoning as needed. Serve hot, garnished with additional fresh herbs if desired.

# Expert Hints:

01 -
  • Quick and easy: Only 15 minutes of prep and 45 minutes of cooking — dinner is on the table in one hour.
  • Naturally gluten-free: Made without any wheat-based ingredients, just verify your broth is certified gluten-free.
  • Hearty and satisfying: With 22 g of protein and creamy cannellini beans, this soup keeps you full and nourished.
  • Vibrant fresh herb flavor: Parsley, thyme, and rosemary added at the end of cooking bring brightness and depth that dried herbs simply cannot match.
  • Flexible and forgiving: Works beautifully with navy beans or Great Northern beans if cannellini beans are unavailable.
02 -
  • Mash for creaminess: Press some of the cannellini beans against the side of the pot with a wooden spoon before serving to naturally thicken the broth without any added cream or starch.
  • Fresh herbs at the end: Always add the parsley, thyme, and rosemary in the last 2–3 minutes of cooking to preserve their bright, vibrant flavor.
  • Check your broth: Use a certified gluten-free broth if you need this soup to be strictly gluten-free, and always check the labels on canned beans for hidden additives.
  • Bean substitution: Navy beans or Great Northern beans work perfectly if cannellini beans are not available — both offer a similarly smooth, buttery texture.
  • Season at the end: Because ham and broth both carry salt, taste and adjust seasoning only after the soup has fully simmered to avoid over-salting.
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