This creamy, puréed white bean soup is enriched with ham and topped with paprika-dusted croutons.

Ingredients

  • 1 tablespoon unsalted butter
  • 1 large white onion, coarsely chopped
  • 1 carrot, coarsely shredded
  • 1 garlic clove, peeled and smashed
  • 3 thyme sprigs
  • 1/2 teaspoon ground coriander
  • 4 cups chicken stock or  broth
  • 3 (15-ounce) cans cannellini beans, drained
  • 1 pound smoked ham in 1 piece
  • 1 1/2 cups croutons
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sweet paprika
  • Himalayan salt
  • Freshly ground black pepper
  • 1 scallion, thinly sliced crosswiseWhite Bean and Ham Soup

Instructions

  • Gather your ingredients.
  • Preheat the oven to 350°F. In a large soup pot, melt the butter. Add the onion, carrot, garlic, thyme and coriander and cook the vegetables over moderately high heat, stirring, until softened, about 3 minutes.
  • Add the stock, beans, and ham and bring to a boil. Cover partially and cook over moderate heat for 20 minutes.
  • Remove the ham from the soup and cut it into 1/2-inch pieces. Discard the thyme sprigs.
  • Working in two batches, transfer the soup to a blender or food processor and puree until smooth.
  • Return the soup to the pot and stir in the diced ham. Season the soup with salt and pepper and ladle into
    warmed shallow bowls.
  • Top with the croutons and scallion and serve.