fresh pasta

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Ham, White Bean, and Potato Soup

By

Caren DeSanctis

,

Saporito Kitchen
A natural continuation of the ham bone stock, this soup builds on the flavors that have already been created, turning a simple broth into something hearty, comforting, and complete.

Ingredients

  • 6–8 cups house-made ham stock
  • 1 cup sofrito (onion, carrot, celery base)
  • 1–2 cups cooked ham, cut into bite-sized pieces (from the ham bone)
  • 2 cups cooked white beans (or 2 cans, drained and rinsed)
  • 1 lb baby gold potatoes, halved or quartered
  • 1–2 tsp fresh rosemary, finely chopped
  • 1–2 tsp fresh thyme, chopped
  • 2 bay leaves
  • Olive oil
  • Salt and black pepper, to taste

Instructions:

  1. In a large pot, warm a few tablespoons of olive oil over medium heat.
  2. Add the sofrito and cook gently until softened and fragrant, about 5–7 minutes.
  3. Stir in the chopped rosemary and thyme, allowing them to bloom in the oil.
  4. Add the ham pieces and let them warm through, releasing their flavor.
  5. Pour in the ham stock and add the bay leaves. Bring to a gentle simmer.
  6. Add the baby gold potatoes and cook until just tender, about 15–20 minutes.
  7. Prior to adding the white beans, I like to take a half cup of them and a half cup of the cooked, softened potatoes with a bit of broth in a bowl and use the immersion blender.
  8. Stir in the blended potatoes and beans and add the rest of the cooked white beans.
  9. Continue to simmer for another 10–15 minutes, allowing the flavors to come together.
  10. Taste and adjust with salt and black pepper as needed.

To Serve:

Ladle into bowls with a drizzle of good olive oil, a sprinkle of cheese (any kind you prefer works) and, if you like, a piece of crusty bread on the side.

Save some room for me at your table…this soup is DE-LISH! ENJOY Friends!

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