Ham and White Bean Soup with Spinach and Cream Recipe
This creamy Ham and Bean Soup combines tender chunks of ham, white beans, and fresh baby spinach in a rich, flavorful broth thickened with a blend of sautéed vegetables and cream. Perfectly seasoned with thyme, oregano, and a hint of cayenne pepper, this comforting soup is a hearty meal ideal for cozy dinners served alongside buttered bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Ham and Base
- 3 tablespoons olive oil (divided)
- 2–1/2 packed cups cooked ham (shredded or chopped)
- 2 tablespoons unsalted butter
Vegetables and Aromatics
- 1 cup diced yellow onion (about 1/2 onion)
- 1 cup diced carrots (about 2 carrots)
- 1 tablespoon minced garlic (about 3 cloves)
Seasonings and Thickeners
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons all-purpose flour
Liquids and Beans
- 32 ounces chicken broth
- 30 ounces white beans (2 cans, 15 ounces each, drained)
- 2 bay leaves
Greens and Dairy
- 3 cups fresh baby spinach (coarsely chopped)
- 1 cup heavy cream
- 3/4 cup whole milk (or more heavy cream as preferred)
Optional
- Hearty buttered bread (for serving)
Instructions
- Cook Ham: In a large pot over medium-high heat, add 1 tablespoon of olive oil. Add the shredded or chopped ham and sauté until it becomes golden and slightly crispy. Use a slotted spoon to transfer the ham to a plate. Do not wipe out the pot. If there is more than 2 tablespoons of grease, drain the excess; otherwise, add 2 tablespoons of olive oil.
- Cook Vegetables: Add the unsalted butter, diced onion, diced carrots, and minced garlic to the pot. Sauté for 4 to 6 minutes, until the vegetables become soft. Stir in the salt, pepper, dried thyme, dried oregano, cayenne pepper, and all-purpose flour. Continue to sauté for 1 more minute, stirring constantly to cook the flour.
- Add Broth and Beans: Gradually pour in 1 cup of chicken broth while stirring constantly, scraping the bottom of the pot to release any browned bits. Once the mixture thickens, gradually add the remaining 3 cups of broth. Add one can (15 ounces) of drained white beans and the bay leaves. Bring the soup to a boil, then reduce the heat to a gentle simmer. Simmer uncovered for 10 to 15 minutes, stirring occasionally.
- Blend Soup: Remove 2 cups of the soup and blend it until smooth to help thicken the texture without adding extra flour. Return the blended mixture back into the pot and stir to combine evenly.
- Finish the Soup: Add the remaining can (15 ounces) of white beans, coarsely chopped baby spinach, cooked ham, heavy cream, and whole milk. Simmer on medium heat for 3 to 5 minutes, until the spinach wilts and the soup thickens slightly. Remove and discard the bay leaves. Taste the soup and adjust seasonings if necessary.
- Serve: Serve the soup hot immediately, with hearty buttered bread on the side if desired for a comforting, complete meal.
Notes
- Use leftover ham or store-bought cooked ham for convenience.
- Adjust the heat by increasing or omitting the cayenne pepper to suit your taste.
- For a richer soup, replace the whole milk with additional heavy cream as preferred.
- Blending part of the soup creates a creamy texture without needing to add heavy thickeners.
- This soup freezes well; store cooled leftovers in airtight containers for up to 3 months.
Keywords: ham and bean soup, creamy bean soup, hearty soup, ham recipes, white bean soup, comfort food, easy dinner soup
