Instructions & Method
Method: Stovetop Simmering
1. Sauté the Aromatics: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and carrot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
2. Build the Base: Add the minced garlic and cook for 1 more minute until fragrant. Place the ham bone in the center of the pot. If using diced ham, reserve 1 cup for later.
3. Simmer to Perfection: Pour in the chicken broth. Add the bay leaves, dried parsley, celery salt, thyme (if using), and black pepper. Bring to a boil, then immediately reduce heat to low. Cover and let it simmer gently for 45-60 minutes. This allows the flavors from the ham bone to infuse the broth.
4. Finish the Soup: Remove the ham bone from the pot. Let it cool slightly, then pick off any remaining meat and return the meat to the pot. Discard the bone and bay leaves. Stir in the white beans (and the reserved diced ham, if using). Simmer, uncovered, for an additional 15-20 minutes to heat through and allow the beans to absorb the flavors. Taste and adjust seasoning—be careful with added salt, as the ham is already salty.
5. Serve: Ladle into deep bowls. Garnish with fresh parsley and a sprinkle of Parmesan cheese. Serve with hearty crusty bread for dipping.
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