Skip to main content
Ham and Rosemary White Bean Soup
This easy and quick soup is perfect for cool fall evenings. Ready in less than 30 minutes and never breaking the bank! Serve with a rustic loaf or alongside Roasted Chicken Thighs.
Ingredients
- 6 Cans Cannellini Beans
- 1 Lg Onion, minced
- 4 Garlic Cloves, minced
- 1/2lb Thick-cut Bacon, chopped
- 4 C Chicken Stock
- 1 T Rosemary
- 1/2 T Thyme
- 1/4 T Aleppo Pepper Flake
Steps
- If serving with roasted thighs, start them before continuing.
- In a blender, blitz two cans of cannellini beans. Drain the other four.
- In a large heavy bottomed pot, render bacon fat over medium heat.
- Once bacon is cooked, add onions and saute until translucent.
- Add garlic, cook until fragrant.
- Add blitz cannellini beans, stock, whole beans, rosemary, thyme, pepper flake, and salt and pepper.
- Cover, bring to a boil. Reduce heat, uncover and simmer 15 minutes.
- If serving, place oiled and salted bread under broiler, set timer for 3 minutes and check often.
- Serve along side a rustic loaf for a full meal, or as a compliment to roasted chicken thighs.