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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.
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Servings: 4
Calories: 550kcal
Equipment
- Stick Blender optional
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Ingredients
- 1 smoked ham hock
- 1 ½ cups green onion chopped
- 1 cup celery diced
- 4 large cloves of garlic minced
- ½ teaspoon crushed chili flakes
- ¾ 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
- ½ cup basil leaves loosely packed (more for serving if desired)
- zest of ½ lemon
- 2 tablespoons fresh lemon juice
- 1 cup heavy cream
- 1 teaspoon kosher salt to taste
- ½ teaspoon 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
Serving: 1 bowl | Calories: 550kcal | Carbohydrates: 33g | Protein: 25g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 114mg | Sodium: 1957mg | Potassium: 910mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1598IU | Vitamin C: 14mg | Calcium: 203mg | Iron: 4mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.