Ham and White Bean Soup with Cacio e Pepe Flavor

A Savory Symphony: Hearty Ham and Bean Soup Recipe

Gather your loved ones around for a warming bowl of ham and bean soup. This delightful dish is not only comforting but also brimming with flavor, making it perfect for chilly evenings. Whether enjoyed as a light meal or a hearty starter, this recipe is sure to impress your family and friends.

Preparation Time

Approximately 4 hours, including simmering and cooking time.

Ingredients

• 2 yellow onions, divided
• 4 large celery stalks, divided
• 4 carrots (about 1 pound), peeled and divided
• 10 garlic cloves, peeled and divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 smoked ham bone (2 to 3 pounds), with meat recommended
• 8 ounces of either Parmigiano-Reggiano or Pecorino Romano cheese rinds (around 4 to 5 rinds)
• 7 sprigs of thyme
• 12 cups of water
• 1 tablespoon coarsely ground black pepper, plus more to taste
• 1 pound dried white beans (Great Northern or cannellini), soaked overnight and drained
• 1 ounce finely shredded Pecorino Romano or Parmesan cheese (about 1/4 cup), with extra for serving
• Kosher salt, to taste

Cooking Instructions

Begin by chopping 1 onion, 2 celery stalks, and 2 carrots into 1-inch pieces. Next, smash 6 garlic cloves to release their flavor.

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped vegetables and smashed garlic, cooking and stirring occasionally until they begin to brown, roughly 6 to 8 minutes.

Introduce the ham bone, cheese rinds, thyme, and water into the pot. Bring the mixture to a rolling boil over high heat before reducing the heat to low. Allow it to simmer, partially covered, stirring occasionally to avoid cheese sticking to the pot, until the broth becomes cloudy and imbibed with rich ham and Parmesan flavors, about 1 hour and 30 minutes.

While the broth simmers, chop the remaining onion, celery stalks, and carrots into 1/2-inch pieces. Mince the remaining garlic cloves and set them aside for later use.

Once the broth is ready, strain it through a fine-mesh sieve set over a large bowl, pressing the solids to extract as much liquid as possible (aim for about 10 cups of broth). Discard the solids and save the ham bone. Clean the pot for the next step.

Heat the remaining tablespoon of olive oil in the pot over medium-high heat. Add the black pepper along with the reserved chopped vegetables, cooking while stirring until softened, about 5 to 6 minutes. Finally, add the minced garlic and continue stirring until fragrant, around 1 additional minute.

Return the reserved ham bone and drained beans to the pot, along with the strained broth. Bring the mixture back to a boil over high heat, then reduce to medium-low. Allow it to simmer, partially covered and stirring occasionally, until the beans are creamy and tender, and the ham meat easily pulls from the bone, a process which will take about 2 to 3 hours.

For a creamy texture, scoop 1 cup of the soup (removing any pieces of ham) into a small bowl and mash it with a potato masher until smooth. Alternatively, blend it until smooth in a blender, then return it to the pot.

Remove the ham bone from the soup, shred the meat (you should have about 1 cup), and return the meat to the pot while discarding the bone. Stir in the Pecorino Romano cheese until it melts completely. Season to your liking with salt.

Serve the soup in bowls, garnishing with extra black pepper and cheese. Enjoy the warmth and satisfaction this savory dish brings!