Inexperienced Beans And Salsify With Country Ham And Pecans

recipe list

This creamy, pureed white bean soup is studded with ham and garnished with paprika-dusted croutons.

Up up to now on December 22, 2022


Diana Chistruga

When Grace Parisi used to be growing up, her mother made white bean and escarole soup every Friday. To transform the soup into a heartier necessary course, Parisi substitutes ham and spiced croutons for the greens. First, fragrant vegetables and thyme sprigs are cooked until fragrant. Ham and white beans are added, alongside with hen stock. After infusing the broth and beans with smoky flavor, the ham is eliminated from the pot and diced. The vegetables, stock, and white beans are then pureed into a creamy, intensely delicious soup. The diced ham is stirred help into the soup, and every bowl is topped with seasoned croutons and showered with sliced scallions.


  • 1 tablespoon unsalted butter

  • 1 big white onion, coarsely chopped

  • 1 carrot, coarsely shredded

  • 1 garlic clove, peeled and smashed

  • 3 thyme sprigs

  • 1/2 teaspoon ground coriander

  • 4 cups hen stock or low-sodium broth

  • 3 (15-ounce) cans cannellini beans, drained

  • 1 pound smoked ham in 1 allotment

  • 1 1/2 cups baguette, cubed (1-lag)

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon sweet paprika

  • Kosher salt

  • Freshly ground black pepper

  • 1 scallion, thinly sliced crosswise


  1. Diana Chistruga

    Bring together your substances.

  2. Diana Chistruga

    Preheat the oven to 350°F. In a huge soup pot, melt the butter. Add the onion, carrot, garlic, thyme and coriander and cook the vegetables over fairly high heat, stirring, until softened, about 3 minutes.

  3. Diana Chistruga

    Add the stock, beans, and ham and lift to a boil. Quilt partially and cook over moderate heat for 20 minutes.

  4. Diana Chistruga

    Meanwhile, toss the baguette cubes with the olive oil and paprika and season with salt. Unfold on a baking sheet and bake for roughly 10 minutes, stirring as soon as almost right now, until toasted.

  5. Diana Chistruga

    Desire away the ham from the soup and lower it into 1/2-lag items. Discard the thyme sprigs.

  6. Diana Chistruga

    Working in two batches, transfer the soup to a blender or food processor and puree until relaxed.

  7. Diana Chistruga

    Return the soup to the pot and poke in the diced ham. Season the soup with salt and pepper and ladle into warmed shallow bowls.

  8. Diana Chistruga

    Top with the croutons and scallion and wait on.

Fetch Ahead

The soup would perhaps presumably additionally be refrigerated for as much as a pair days. The croutons would perhaps presumably additionally be saved in an airtight container for as much as a pair days.

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