31ounces(878g) canned cannellini beans, rinsed and drained
2cups(285g)cooked ham, chopped or shredded
1tablespoon(3g)chopped parsley, or sliced green onions
Instructions
Saute the Vegetables – Add the olive oil to a Dutch oven or large pot and heat over medium heat. Once hot, add the onions. Stir and cook until softened and lightly brown, about 5 minutes. Add celery, and cook for 3 minutes. Add carrots, and cook for 3 minutes. Add garlic, thyme, salt, and pepper. Stir, and cook for 30 seconds.
Simmer the Soup – Add the ham bone (if using), chicken stock, and bay leaf to the pan. Bring the stock to a boil, then reduce to a simmer over medium-low heat. Cover and cook until the carrots are tender, about 15 minutes. Alternatively, simmer on low heat for 1 hour to extract more flavor from the bone.
Add the Beans and Ham – Remove the ham bone and discard the bay leaf. Reduce the heat to low. Add the beans and ham, and cook until warmed through about 5 minutes. If desired, cut off any meat on the bone and add to the soup.
To Serve – If needed add more stock or water to thin the soup. Season with salt and pepper to taste. Garnish with parsley before serving.
Notes
Recipe Yield:8 cups
Serving Size:1 cup
Storing:Cool then store in an airtight container in the refrigerator for up to 7 days. Freeze for up to 2 months.
Reheating:Add more stock or water if needed. Reheat on the stovetop over medium heat or microwave until hot.