Creamy Italian White Bean Soup
This comforting, hearty soup is perfect for cozy nights. Packed with flavors from fresh herbs, parmesan, and a smoky ham hock, this rich and creamy soup is your go-to comfort meal for any time of year.
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 25 minutes
- Yield: 4 1x
- Category: Soup
- Cuisine: American
Ingredients
Units
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- 1 smoked ham hock
- 1 1/2 cups green onion (chopped)
- 1 cup celery (diced)
- 4 large cloves of garlic (minced)
- 1/2 tsp crushed chili flakes
- 3/4 cup dry white wine
- 1 pound dry white northern beans
- 8 cups water
- 4 tablespoons Better than Bouillon Roasted Chicken Base
- 1 parmesan cheese rind
- 1 fresh sprig of rosemary
- 1/2 cup basil leaves (loosely packed (more for serving if desired))
- zest of 1/2 lemon
- 2 tablespoons fresh lemon juice
- 1 cup heavy cream
- 1 tsp kosher salt (to taste)
- 1/2 tsp freshly cracked black pepper (to taste)
Optional, for serving:
- Toasted ciabatta or French bread
- grated parmesan cheese
- Fresh basil (chiffonade)
Instructions
- Heat the Skillet: Warm a skillet over medium heat and add olive oil.
- Cook the Vegetables: Add the onion, celery, chili flakes, and a pinch of salt and pepper to the skillet. Stir occasionally and cook until the vegetables are tender, about 5 minutes.
- Add Garlic: Stir in the garlic and sauté for 30 seconds until fragrant.
- Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom and sides of the pan.
- Transfer to Slow Cooker: Pour the contents of the skillet into a large slow cooker.
- Add Ingredients: Add water, chicken bouillon, beans, ham hock, cheese rind, rosemary sprig, and lemon zest to the slow cooker. Cover and set to HIGH heat.
- Cook: Let it cook on HIGH for 6 to 8 hours, or until the beans are tender.
- Remove Aromatics: Discard the rosemary sprig, bay leaf, and Parmesan rind.
- Prepare Ham Hock: Remove the ham hock and let it cool. Discard the skin, chop the meat, and set aside. Discard the bones.
- Adjust Soup Consistency: Stir in the lemon juice and cream. If the soup is too thick, add more water. Season with salt and pepper to taste.
- Simmer: Continue cooking, uncovered, for an additional 15 minutes, allowing the flavors to meld.
- Thicken the Soup: Use the back of a wooden spoon or a stick blender to mash some of the beans, thickening the soup.
- Add Ham and Basil: Stir in the chopped ham hock meat and fresh basil.
- Serve: Ladle the soup into bowls. Top with a drizzle of olive oil, grated Parmesan, and extra basil. Serve with toasted bread and enjoy.
Nutrition
- Calories: 550
- Sugar: 4
- Sodium: 1957
- Fat: 33
- Saturated Fat: 18
- Carbohydrates: 33
- Fiber: 10
- Protein: 25
- Cholesterol: 114
Find it online: https://jennifercooks.com/creamy-italian-white-bean-soup/