White Bean Soup with Rosemary

Cannellini beans, fresh rosemary, and a bit of country ham or prosciutto simmered in chicken stock until the beans go completely soft, then pureed into a thick, velvety soup. The ham isn’t a main ingredient here. Half a cup adds a salty, smoky backbone to eight cups of broth without making this a meat-heavy dish.

The mirepoix of onion, carrot, and celery sautees with two full tablespoons of minced garlic for 5 minutes before the beans and stock go in. That garlic is generous on purpose. It mellows during the long simmer and becomes sweet and rounded once pureed into the soup.

Two stages of simmering: 30 minutes to get things started, then you taste and salt the broth. Adding salt partway through, not at the beginning, is how you avoid oversalting. The ham releases salt as it cooks, and different hams vary wildly in saltiness. Taste, adjust, then let it go another 40 to 60 minutes until the beans are completely soft.

This soup improves over time and keeps for three days in the refrigerator.

Kitchen Tips

• Use dried cannellini or navy beans for the best texture. Soak them overnight before cooking. Canned beans work in a pinch but the soup won’t be as silky.
• Puree thoroughly. Any unblended chunks of bean break the smooth, creamy texture this soup is going for.
• The soup thickens considerably once refrigerated. Thin with chicken stock when reheating.
• A drizzle of good olive oil over each bowl right before serving adds richness and a fruity contrast.

Variations

• Vegetarian version: Skip the ham and use vegetable stock. Add a Parmesan rind during simmering for savory depth.
• Chunky style: Puree only half the soup and stir the puree back into the remaining whole beans for a thicker, more rustic texture.
• Sage swap: Replace the rosemary with fresh sage leaves for a more earthy, autumnal flavor.