Directions . Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.

This soup combines tender chunks of ham, creamy white beans, and a mix of vegetables for a wholesome and filling meal. The ...

Ingredients for the ham and bean soup I made this week include, clockwise from top left: ham, onions, carrots, beans and celery. Another important ingredient is a ham bone, with meat still ...

1. Place beans in a large saucepan, and cover with 2 inches of water. Bring to a boil, then turn off heat, cover and let rest for 1 hour. Drain.

Remove ham bone from soup, and shred meat (about 1 cup); return meat to soup, and discard bone. Stir in pecorino Romano cheese until cheese is melted. Season to taste with salt.

Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until it softens, about 3 to 4 minutes. Add the garlic and cook until it is fragrant, about 1 to 2 minutes.

If this winter had been any warmer, we would be craving chilled soups right about now. Instead, the weather finally cooperated to make a hot, hearty soup a welcome choice for a main meal. The idea … ...

Heat the olive oil in a large pot over medium heat. Add the ham and cook, stirring occasionally, until browned, about 5 minutes. Add the mirepoix, increase the heat to medium-high and continue to ...