Equipment
Ingredients
Aromatics and Base
- 30 ml olive oil, extra virgin
- 1 yellow onion, diced
- 1 carrot, diced
- 1 celery, diced
- 4 garlic, minced
- 2 fresh rosemary, leaves stripped and finely chopped
Main Components
- 250 g ham, thick cut, diced into 1cm cubes
- 800 g cannellini beans, canned, rinsed and drained well
- 1000 ml low sodium chicken broth
Seasoning and Finishing
- 2 g black pepper, freshly ground
- 15 ml high quality extra virgin olive oil, for drizzling
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 478 kcal
- Protein
- 29 g
- Carbohydrates
- 53 g
- Fat
- 18 g
- Fiber
- 11 g
- Sugar
- 5 g
- Sodium
- 2437 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 38 mg
- Potassium
- 1331 mg
- Calcium
- 193 mg
- Iron
- 7.1 mg
- Magnesium
- 126 mg
- Phosphorus
- 368 mg
- Zinc
- 3.9 mg
- Vitamin A
- 213 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 3.6 mg
- Vitamin K
- 21 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.85 mg
- Riboflavin
- 0.42 mg
- Niacin
- 4.3 mg
- Folate
- 150 mcg
- Water
- 496 g
Sources: USDA FoodData Central
Method
Prepare all ingredients by dicing the onion, carrot, celery, and ham. Mince the garlic, chop the rosemary leaves, and thoroughly rinse the canned beans to remove excess starch.
Heat 30ml of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for 5 to 7 minutes until the vegetables have softened and become translucent.
Add the minced garlic and chopped rosemary to the vegetable mixture. Stir continuously for 1 minute until the aromatics are highly fragrant.
Add the diced ham to the pot. Cook for 3 to 4 minutes, allowing the ham to warm through completely and develop a slight caramelization on the edges.
Pour in the chicken broth and add the rinsed cannellini beans. Increase the heat to high and bring the liquid to a rolling boil at 100°C/212°F.
Once boiling, immediately reduce the heat to low. Partially cover the pot and let the soup simmer gently for 20 minutes to allow the flavors to meld and the ham to enrich the broth.
Remove the pot from the heat. Using a wooden spoon, gently crush about a quarter of the beans against the side of the pot. Stir the mashed beans back into the soup to naturally thicken the broth.
Taste the soup and season generously with black pepper. Ladle into warm bowls and garnish each portion with a heavy drizzle of high-quality extra virgin olive oil before serving.
Chef's Notes
- Using a leftover ham bone instead of diced ham adds incredible depth and gelatin to the broth. Simply simmer the bone with the broth and remove the meat before serving.
- Rinsing canned beans removes excess sodium and canning starch, giving you better control over the final texture and seasoning profile of the soup.
- A finishing drizzle of robust, peppery extra virgin olive oil is non-negotiable for authentic Italian flavor. It acts as a liquid seasoning rather than a cooking fat, elevating the humble ingredients.
- Rosemary is a potent herb that can quickly overpower a dish. Strip the leaves from the woody stems and chop them very finely so they distribute evenly without leaving tough needles in the soup.
Storage
Refrigerator: 4 days — Store in an airtight container. The soup will thicken as it cools; add a splash of water or broth when reheating.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat until it reaches a simmer, stirring occasionally.
Troubleshooting
Broth is too thin and watery
Cause: Not enough starch was released from the beans into the liquid
Fix: Use an immersion blender to quickly pulse the soup 2 or 3 times, or simmer uncovered for an additional 10 minutes to reduce
Prevention: Mash a larger portion of the beans against the pot, or use beans with their canning liquid if sodium is not a concern
Soup tastes overly salty
Cause: The ham released more salt than expected, or a high-sodium broth was used
Fix: Add a splash of water, a squeeze of lemon juice, or a diced peeled potato and simmer for 15 minutes to absorb excess salt
Prevention: Always use low-sodium broth and wait to add any extra salt until the very end of cooking
Cultural Context
This rustic dish draws heavy inspiration from the peasant cuisine (cucina povera) of Tuscany, a region where legumes are such a staple that Tuscans are historically nicknamed mangiafagioli (bean eaters). The combination of creamy white beans, aromatic rosemary, and cured pork is a timeless flavor trinity in Italian farmhouse cooking, designed to provide maximum comfort and sustenance from inexpensive ingredients.
