Ingredients
1 yellow onion
3 carrots
3 ribs celery
2 cloves garlic
1 lb. cooked ham
1 Tbsp cooking oil
3 15oz. cans cannellini beans
1/4 tsp dried thyme
freshly cracked black pepper
2 cups chicken broth (or more as needed)
Instructions
Dice the onion, peel and slice the carrots, slice the celery, and mince the garlic.
Dice the ham into bite-sized chunks. Add the ham and cooking oil to a large soup pot. Sauté the ham for 3-5 minutes over medium heat, or until it achieves a decent amount of browning. Remove the browned ham to a clean bowl.
Add the onion, carrots, celery, and garlic to the pot in place of the ham. Sauté the vegetables for about 5 minutes over medium heat, or until the onions have softened. Allow the moisture released from the vegetables to help dissolve the browned bits of ham from the bottom of the soup pot as you stir.
While the vegetables are sautéing, add one of the three cans of beans to a blender, with the liquid from the can, and purée until smooth. Drain the remaining two cans of beans.
Add all three cans of beans (one puréed and two drained) to the soup pot with the vegetables. Also add 1/4 tsp dried thyme, some freshly cracked pepper (about 10 cranks of a pepper mill), and 2 cups chicken broth. Stir to combine, then turn the heat up to medium-high and allow the soup to come to a boil.
Once it reaches a boil, turn the heat down to medium and allow the soup to continue to boil for 15 minutes, stirring occasionally. As the soup boils it will reduce and thicken. If the soup becomes too thick, add more chicken broth or water to achieve your desired soup consistency.
After the soup has boiled for 15 minutes and has thickened, stir the cooked ham back into the soup. Give the soup a taste and adjust the salt or pepper to your liking. I did not add any additional salt, but I did top each bowl with a little fresh pepper. Serve hot!
Key Points About Ingredients:
- Cannellini beans are the star here — puréeing one full can with its liquid creates a naturally thick, starchy broth that binds everything together without any heavy cream or flour.
- Cooked ham is ideal for this recipe; look for a thick-cut deli ham or leftover holiday ham, as the larger chunks hold up beautifully through the sautéing and simmering process.
- Chicken broth adds a savory depth of flavor — use a low-sodium variety so you can control the salt level, especially since ham already contributes significant sodium.
- Dried thyme is a small but mighty addition here, lending an earthy, herbal note that complements both the pork and the beans without overpowering the soup.
- Fresh cracked black pepper is highly recommended over pre-ground — cracking it fresh releases aromatic oils that give each bowl a bright, peppery finish.
Key Nutritional Insights:
- Each serving provides an impressive amount of plant-based fiber from the cannellini beans, supporting digestive health and helping you feel full and satisfied longer.
- Ham is a good source of complete protein and B vitamins, particularly B12 and niacin, which support energy metabolism and nerve function.
- Cannellini beans are rich in iron and folate, making this soup a nutritionally dense option that contributes meaningfully to your daily micronutrient needs.
- Carrots and onions contribute beta-carotene (vitamin A) and vitamin C, adding antioxidant value to what is already a protein- and fiber-rich meal.
- Despite being hearty and filling, this soup relies on minimal added fat — just one tablespoon of cooking oil for the entire pot — keeping the overall fat content relatively modest per serving.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories480
- Standard DV% Daily Value*
- Total Fat12 g72 g16.67%
- Saturated Fat3.5 g20 g17.5%
- Trans Fat0 g
- Polyunsaturated Fat2 g
- Monounsaturated Fat5.5 g
- Cholesterol65 mg300 mg21.67%
- Sodium1420 mg2300 mg61.74%
- Total Carbohydrate52 g275 g18.91%
- Dietary Fiber14 g28 g50%
- Total Sugars5 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein38 g50 g76%
- Vitamin D (Cholecalciferol)4 mcg20 mcg20%
- Calcium180 mg1300 mg13.85%
- Iron7 mg18 mg38.89%
- Potassium1250 mg4700 mg26.6%
- Vitamin A4800 mcg900 mcg533.33%
- Vitamin C (Ascorbic Acid)10 mg90 mg11.11%
- Vitamin E (Tocopherol)1 mg15 mg6.67%
- Vitamin K18 mcg120 mcg15%
- Vitamin B1 (Thiamin)0.6 mg1.2 mg50%
- Vitamin B2 (Riboflavin)0.3 mg1.3 mg23.08%
- Vitamin B3 (Niacin)7 mg16 mg43.75%
- Vitamin B6 (Pyridoxine)0.6 mg1.7 mg35.29%
- Folate180 mcg400 mcg45%
- Vitamin B12 (Cobalamine)0.8 mcg2.4 mcg33.33%
- Biotin5 mcg30 mcg16.67%
- Vitamin B5 (Pantothenic acid)1.2 mg5 mg24%
- Choline90 mg550 mg16.36%
- Phosphorus420 mg1250 mg33.6%
- Iodine8 mcg150 mcg5.33%
- Magnesium90 mg420 mg21.43%
- Zinc3.5 mg11 mg31.82%
- Selenium28 mcg55 mcg50.91%
- Copper0.45 mg0.9 mg50%
- Manganese1.2 mg2.3 mg52.17%
- Chromium4 mcg35 mcg11.43%
- Molybdenum55 mcg45 mcg122.22%
- Chloride210 mg2300 mg9.13%
