Tuscan Ham and White Bean Soup

One of my favorite Ham and Bean Soups is this Tuscan White Bean and Ham Soup. A hearty White Bean Soup recipe filled with smokey ham, white beans, zucchini, yellow squash and kale. This Ham and Bean Soup is thick and hearty with so much flavor. 

You can never go wrong with a hearty bowl of Bean Soup for lunch or dinner. We like to serve this soup with French Bread Dinner Rolls, Potato Dinner Rolls, Pizzeria Cheesy Breadsticks and if I'm looking for an easy side dish Colt's Cheesy Garlic Bread. 

I made a big batch of this Tuscan Ham and Bean Soup last weekend because even though it's been sunny it's still been very cold and when it's cold I crave soup to warm my bones.

This soup is probably not authentic Tuscan because I'm not Italian but more my rendition of a perfect soup to take me away to Tuscany on a chilly day.

I used 2 large smoked ham hocks because we had gone out to our favorite butcher and picked a few up but a really meaty ham bone would work too. I loaded this soup with kale, zucchini, yellow squash, carrots and celery to keep it healthy. The smokey ham was the perfect disguise to hide the veggies from any picky eaters you might have in the house.

It was devoured with just enough for Colt's lunch the next day. If you aren't feeding an army this recipe could easily be halved, or the leftover's could be frozen for an easy quick dinner the following week.

In a large pot add 2 tablespoon Olive Oil and 1 whole Chopped Onion. Sauté until onion starts to caramelize. 

Add: 

• 4 stalks Chopped Celery
• 4 whole Diced Carrots
• 4 cloves Minced Garlic

Sauté until garlic starts to soften and becomes fragrant.

Add: 

• 2 pounds Soaked Cannellini Beans or Great Northern Beans
• 4 pounds Meaty Smoked Ham Hocks or Meaty Ham Bone
• 2 teaspoons Dried Rosemary
• 2 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Granulated Garlic
• 4 cups Chicken Stock
• 6 cups Water

Mix until well combined bring to a simmer, reduce heat to low. Cover and cook for 3-4 hours until beans are tender. 

Remove ham hocks and remove meat from bones and chop. 

Add ham meat, 1 whole Diced Zucchini, and 1 whole Diced Yellow Squash. 

Stir until combined, cover, and cook an additional 45 minutes.

Taste soup and add salt and pepper to taste. 

Stir in 3 cups Finely Chopped Kale and cook for 2-3 minutes until kale is wilted.

And 3 tablespoons Fresh Basil and 1 handful Chopped Parsley. Stir until combined and serve.

Don't forget to top it Parmesan because a little cheesy goodness never hurt anyone! We love a good crusty loaf of bread with this soup  but it would go great with homemade Cornbread too.

Check out that glorious bowl of White Bean Ham and Kale Soup goodness!

You might also love these other Ham Recipes:

• Crock Pot Chipotle Ham and Bean Soup
• Cheesy Ham and Broccoli Pot Pie
• Broccoli Ham and Cheese Pockets
• Red Bean and Rice

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Ham Soup, Bean Soup, White Bean Soup, Dinner, Lunch

Italian

Yield: 10

Author: Serena Bakes Simply From Scratch

Tuscan Ham and White Bean Soup

One of my favorite Ham and Bean Soups is this Tuscan White Bean and Ham Soup filled with smokey ham, white beans, zucchini, yellow squash, and kale.

Prep time: 20 MinCook time: 4 HourTotal time: 4 H & 20 M

Ingredients

• 2 pounds Soaked Cannellini Beans or Great Northern Beans
• 2 tablespoons Olive Oil
• 1 whole Onion, Diced
• 4 whole Carrots, Diced
• 4 stalks Celery, Diced
• 4 cloves Garlic, Minced
• 4 pounds Meaty Smoked Ham Hock or Ham Bones
• 2 teaspoons Dried Rosemary
• 2 teaspoons Dried Oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Granulated Garlic
• 4 cups Chicken Stock
• 6 cups Water
• 1 whole Zucchini, Diced
• 1 whole Yellow Squash, Diced
• Salt and Pepper To Taste
• 3 cups Kale, Finely Chopped
• 3 tablespoons Fresh Basil, Chopped
• 1 handful Fresh Parsley, Chopped
• Parmesan Cheese

Instructions

1. In a large pot add olive oil, and onion. Cook until onion starts to caramelize.
2. Add carrots, celery, and garlic. Sauté until garlic is softened and fragrant.
3. Stir in soaked beans, ham hock or bone, rosemary, oregano, thyme, granulated garlic, chicken stock, and water. Bring to a simmer. Reduce heat to low, cover, and cook for 2-3 hours until beans are tender.
4. Remove ham hock or bone. Remove ham meat from bone and chop. Add ham meat, zucchini, and yellow squash. Stir until combined, and cook an additional 45 minutes.
5. Taste soup, add salt and pepper as needed. Stir in kale and cook 2-3 minutes until kale is wilted.
6. Add basil and parsley.
7. Serve with parmesan cheese, and crusty bread.

Nutrition Facts

Calories

443.00

Fat

8.98 g

Sat. Fat

2.45 g

Carbs

47.15 g

Fiber

8.50 g

Net carbs

38.64 g

Sugar

4.64 g

Protein

45.71 g

Sodium

1849.08 mg

Cholesterol

42.80 mg

Calories are estimated.

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© 2015 Serena Bakes Simply From Scratch

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