Smoky Ham, White Bean & Autumn Vegetable Soup

A hearty, smoky ham and white bean soup simmered with autumn vegetables, fresh herbs, and fennel for rich flavor, served with creamy Boursin crostini for the perfect cozy meal.

Recipe Information

Total Time:

Yield:

12 servings (1½ cups each)

Ingredients

Smoky Ham, White Bean & Autumn Vegetable Soup

2 cups dry cannellini beans (white kidney beans)

2 tablespoons olive oil

1 small fennel bulb, thinly sliced; reserve fronds for garnish

6 heirloom carrots, peeled and cut into ¼-inch-thick slices

2 parsnips, peeled and cut into ¼-inch-thick half-moon slices

4 cloves garlic, thinly sliced

1 teaspoon finely chopped fresh oregano, plus additional for garnish

2 fresh bay leaves

2 (32-ounce) containers low-sodium chicken broth

½ (3-pound) Frick’s boneless carver ham, netting removed

3 cups tightly packed baby kale, stems trimmed; for garnish

1 recipe Boursin Crostini

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Directions

Smoky Ham, White Bean & Autumn Vegetable Soup

In a large bowl, place dry beans; cover with at least 3 inches of water. Soak beans at room temperature for 8 to 12 hours. Drain and rinse. Set beans aside.
In a 7- to 8-quart Dutch oven, heat olive oil over medium heat. Add fennel, carrots and parsnips. Cook for 4 to 5 minutes or until softened, stirring occasionally.
Stir garlic, 1 teaspoon oregano and bay leaves into vegetables in Dutch oven. Add broth, soaked beans and ham half. Bring to boil over high heat; reduce heat. Cover and simmer over low heat for 1 to 1½ hours or until beans are tender, stirring occasionally.
Transfer ham to a cutting board; shred or cut into large bite-size pieces. Return ham to Dutch oven; stir to combine.
To serve, remove and discard bay leaves. Garnish soup with baby kale, reserved fennel fronds and additional oregano, if desired. Ladle soup into serving bowls. Serve with Boursin crostini.

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