There is nothing like a bowl of hot soup after a long cold day. Make this on the weekend and you’ll have a few nights of deliciousness waiting for you when you get home. It’s hands down the best way to use a ham bone that I can think of!
White Bean Soup - The Very Best Way to Use a Ham Bone
Ingredients
- 1 ham bone with meat
- 1 lb white beans - I used Great Northern
- 7 cups of water
- 1 bay leaf
- 1 T olive oil
- 3 carrots, chopped
- 2 celery stalks, sliced
- 3 small yellow onions or 2 larger ones, chopped
- 1 t salt
- few grinds of pepper from the mill
- 1 sprig fresh tarragon, chopped
- ¼ c heavy cream
Instructions
- Rinse the beans and sort, taking out any misshapen beans
- Place beans, water, bay leaf and ham bone in pressure cooker
- Cook on high for 25 minutes, let pressure come down naturally
- Saute carrots, onions and celery in olive oil in dutch oven until soft
- remove ham bone from beans and pick off any meat
- remove and discard bay leaf
- add ham to dutch oven with the liquid and beans from the pressure cooker
- let simmer about 30 minutes on low heat
- add the tarragon
- add the heavy cream
- adjust salt and pepper to taste
For extra goodness, brush slices of baguette with olive oil and toast in a 400 degree oven until brown – about 15 minutes
Float a piece or two on top of the soup
I had mine with a lovely glass of Sangiovese and it really hit the spot!
If I ever have a left over ham bone–that takes company–I will try this. Your presentation is always so appealing.
Goodness, this looks tasty. I’m having ham and bean soup tonight, but I must confess – I bought it at Whole Foods.
I love Ribollita and after visiting Rome I put it on my must make list. Thanks for reminding me RMW! 😀
Looks tasty! Wish I had a ham bone on hand!
I am a member of the old school who fears a pressure cooker.
Exquisite, I love your creative recipe!
I love to eat but not to cook, lol !