I made this glorious soup the other day, and it warmed every sinew of my winter-weary soul. It’s garlicky, smokey, and herbal. It’s also easy to make — a soup pot is the only special equipment you’ll need!
And here’s a question for you: What kind of cooktop do you have? Is it electric — or gas? Both my oven and cooktop are gas-fueled. But in a perfect world, I’d have a gas range and an electric oven. Electric ovens are the best baking-ovens. Or so I’ve read.
And some of your wonderful homemade chicken stock.
Cover the pot, and simmer the works until the beans are tender and your whole house smells inviting — 1 1/2 to 2 hours.
Need a copy-and-paste version of the above? Here goes:
Cannellini and Ham Soup
Kevin Lee Jacobs
Ingredients for about 8 servings
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large onion, minced
3 garlic cloves, minced
1 lb dried cannellini beans, soaked in water overnight, and drained
3/4 teaspoon kosher salt, and grinds of black pepper
1 teaspoon dried thyme leaves
6 cups unsalted chicken stock, preferably homemade
1 lb (or slightly more) hickory-smoked pork shoulder
1 tablespoon flat-leaved parsley, minced
Special Equipment – A 5 quart soup pot or Dutch oven
Put the butter and oil into the soup pot, and heat them over a low flame. When the butter melts (don’t let it brown!) add the onions and garlic, and stir to coat. Then cover the pot, and let the veggies sweat until tender and fragrant — about 8 minutes. The onions and garlic should not color at all.
Add the beans, seasonings, chicken stock, and pork. Cover the pot, and simmer until the beans are perfectly tender — 1 1/2 to 2 hours. Remove the pork, and cut it into smallish pieces.
To serve, ladle the soup into bowls, and garnish with the chopped ham and the minced parsley.
Wine pairing: Coppola Claret (or any good Bordeaux)
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