Smoky Cannellini Comfort

k engels

1 year ago

A Hearty Bean Soup with Smoked Pork and Vegetables

This Smoky Cannellini Comfort is a rich, full-bodied soup that warms you from the inside out. The creamy cannellini beans and aromatic vegetables soak up the deep, smoky flavor of the ham, creating a broth that is layered and comforting. Each spoonful delivers a bite of tender pork paired with earthy herbs like thyme and rosemary, making this a quintessential fall or winter dish. It’s a simple, rustic recipe but offers a taste that feels like home, whether you’re cooking for family or hosting a gathering. Serve with crusty bread for a complete, satisfying meal.

Smoky Cannellini Comfort

Photography: Candice Bell

Ingredients

2 cups dried cannellini beans (or 3 cans, drained and rinsed)
1 lb smoked ham or smoked pork hock
1 medium onion, diced
2 large carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 tbsp olive oil
1 bay leaf
2 tsp fresh thyme (or 1 tsp dried thyme)
1 tsp fresh rosemary, finely chopped (or ½ tsp dried rosemary)
6 cups chicken or vegetable broth
Salt and pepper to taste
Optional garnish: fresh parsley, chopped

Instructions

Prepare the Beans (if using dried beans):
Rinse the beans and soak overnight, or use the quick soak method by boiling for 2 minutes and soaking for 1 hour. Drain and rinse.
Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, cooking until softened (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
Add Meat and Herbs:
Stir in the smoked pork hock or ham, cannellini beans, bay leaf, thyme, and rosemary. Pour in the broth and bring to a boil, then reduce heat and simmer on low for 1.5 hours (if using dried beans) or 45 minutes (if using canned beans).
Shred and Serve:
Once beans are tender, remove the ham or pork hock, shred the meat, and return it to the soup. Season with salt and pepper to taste.
Garnish and Enjoy:
Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread or your preferred side.

Tips & Tricks:

Soaking the Beans: If using dried beans, soaking overnight ensures they cook evenly and are easier to digest. The quick soak method is a great alternative if you’re short on time.
Layering Flavors: For an extra layer of flavor, deglaze the pot with a splash of white wine after sautéing the vegetables. This enhances the depth of the soup.
Herb Substitutes: If you’re out of thyme or rosemary, consider using sage or even marjoram for a slightly different but equally fragrant profile.
Make it Creamy: For a creamier texture, blend a small portion of the beans and return them to the pot before serving. This creates a silky, rich broth without adding cream.
Slow Cooker Option: You can make this soup in a slow cooker! After sautéing the vegetables, transfer everything to the slow cooker and cook on low for 6-8 hours or high for 4-5 hours.

Serving Suggestions:

This soup pairs beautifully with:

Crusty French Bread: Perfect for dipping into the hearty broth.
Garlic Butter Toast: Adds a rich, garlicky contrast to the smoky flavors of the soup.
Roasted Brussels Sprouts: A roasted veggie side brings texture and balances the richness of the soup.
Green Salad: For a light and refreshing side, try a crisp salad with a tangy vinaigrette.

Storage:

Refrigeration: Store the soup in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen as the soup sits, making it even tastier the next day.
Freezing: Freeze any leftovers in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove top over low heat until warmed through.
Reheating Tip: Add a splash of broth or water when reheating, as the soup may thicken slightly in storage.