Ingredients with Measurements:
- 1 pound dried navy beans, rinsed and sorted
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 pound ham, diced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup small pasta, such as ditalini or orzo
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese, for serving
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the navy beans, onion, garlic, carrots, celery, ham, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil over high heat.
2. Reduce the heat to low and simmer, partially covered, for 2-3 hours, or until the beans are tender.
3. Remove the bay leaf and use an immersion blender or regular blender to puree about half of the soup, leaving some whole beans and vegetables for texture.
4. Add the pasta and continue to simmer until the pasta is cooked, about 10-12 minutes.
5. Stir in the parsley and adjust the seasoning with salt and pepper, if necessary.
6. Serve hot, topped with grated Parmesan cheese.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 45g
Protein: 25g
Sodium: 1200mg
Fiber: 15g
Substitutions for ingredients:
- Cannellini beans or Great Northern beans can be used instead of navy beans.
- Leftover ham or smoked turkey can be used instead of diced ham.
- Any small pasta can be used in place of ditalini or orzo.
Variations:
- Add chopped kale or spinach for extra nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a can of diced tomatoes for a slightly different flavor.
Tips and tricks:
- Soak the beans overnight for a shorter cooking time.
- Freeze leftovers for an easy meal later on.
- Use a ham bone instead of diced ham for extra flavor.
Storage instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
Fresh parsley, grated Parmesan cheese, or croutons.
Pairings:
Crusty bread and a simple green salad.
Suggested side dishes:
Roasted vegetables or a fruit salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, puree more of the soup or add more beans.
Food safety advice:
- Make sure to rinse and sort the beans before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ham and bean soup is a classic American dish that has been enjoyed for generations.
Flavor profiles:
Savory, slightly smoky, and hearty.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Taste: Savory, Tangy, Hearty, Comforting