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.



  • 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


  • 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.