Tender ham, creamy white beans, and herbs combine for a warm, hearty winter soup.
# What You Need:
→ Meats
01 - 2 cups cooked ham, diced
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 2 cups Yukon Gold potatoes, peeled and diced
→ Beans
07 - 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
→ Dairy
08 - 1 cup heavy cream
→ Liquids
09 - 4 cups low-sodium chicken broth
10 - 1 cup water
→ Herbs & Seasoning
11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
13 - 2 bay leaves
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon freshly ground black pepper
16 - 1/2 teaspoon salt, adjust to taste
# Directions:
01 - Heat a splash of oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced ham and potatoes to the pot and stir to combine all ingredients thoroughly.
04 - Add drained white beans, chicken broth, water, thyme, bay leaves, oregano, salt, and pepper. Stir well to incorporate.
05 - Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until potatoes are tender and flavors have melded together.
06 - Remove bay leaves from the pot. Using a potato masher or immersion blender, partially mash some beans and potatoes directly in the pot to thicken the broth while maintaining whole bean texture.
07 - Stir in heavy cream and chopped parsley. Simmer uncovered for 5 additional minutes. Adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls and garnish with additional fresh parsley and freshly cracked black pepper if desired. Serve immediately while hot.
