Ham & Bean Soup Recipe
canary beans, kale, basil, pecorino, black truffle
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Ingredients
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Main Ingredients
Herbs & Seasonings
Liquids
Garnish
Method
Preparation
- 1
Soak the Beans
Rinse the canary beans under cold water. Soak them in a bowl with enough water to cover for at least 8 hours or overnight.
- 2
Prepare the Kale
Wash the kale thoroughly, remove the stems, and chop the leaves into bite-sized pieces.
- 3
Dice the Ham
Cut the ham into small, uniform cubes to ensure even cooking.
Cooking
- 4
- 5
Add the Beans and Broth
Drain the soaked canary beans and add them to the pot. Pour in the vegetable broth, and stir to combine. Bring to a boil.
- 6
Season the Soup
Once boiling, reduce the heat to low. Add salt, black pepper, and chopped basil. Simmer uncovered for 30-40 minutes, until the beans are tender.
- 7
Finish with Truffle
Just before serving, shave black truffle over the soup to taste and stir gently.
Serving
- 8
Garnish and Serve
Ladle the soup into bowls, top with grated pecorino cheese, and serve hot.
