Smoked ham and white bean soup

Name: Smoked ham and white bean soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1 yellow onion, finely chopped; 3 celery stalks, sliced; 2 carrots, diced; 4 garlic cloves, finely minced; 3 tbsp (45 ml) olive oil; About 2 cups cooked smoked ham, diced; 2 cans (2 x 540 ml) white beans, rinsed and drained; 10 cups (2.5 liters) chicken broth; 1½ cups (375 ml) freshly grated Parmesan cheese; ½ tsp (2.5 ml) dried thyme; ½ tsp (2.5 ml) dried rosemary; Salt and freshly ground pepper

Preparation 10 min
Cooking 25 min
Servings 4 to 6
Freezing Absolutely

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Ingredients

1 yellow onion, finely chopped
3 celery stalks, sliced
2 carrots, diced
4 garlic cloves, finely minced
3 tbsp (45 ml) olive oil
About 2 cups cooked smoked ham, diced
2 cans (2 x 540 ml) white beans, rinsed and drained
10 cups (2.5 liters) chicken broth
1½ cups (375 ml) freshly grated Parmesan cheese
½ tsp (2.5 ml) dried thyme
½ tsp (2.5 ml) dried rosemary
Salt and freshly ground pepper

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Preparation

In a large pot set over medium heat, add the onion, celery, carrots and garlic, then drizzle with olive oil. Cook for 4 to 5 minutes, stirring, until the vegetables begin to soften.
Add the smoked ham and cook for 3 to 4 minutes to warm it through and develop flavor.
Add the white beans, chicken broth, grated Parmesan, thyme and rosemary. Season with salt and pepper. Bring to a boil, reduce the heat to low, and let simmer for 20 minutes.
Using a potato masher, give the soup 4 to 5 quick presses to mash part of it directly in the pot, thickening the texture while keeping plenty of chunks. Taste and adjust seasoning as needed, then serve hot.