Tuscan soup plated full 2 bowls featured

Tuscan Ham and Bean Soup


  • 2 cups diced ham
  • 2 cans of cannellini beans, drained and rinsed
  • 8-10 cups homemade chicken stock, or purchased chicken stock
  • 2 tablespoons olive oil
  • 1½ cups chopped carrots
  • 1 cup chopped celery
  • 1½ cups cup chopped onion
  • 1 bunch kale, stems and ribs removed, roughly chopped
  • 3 cloves of garlic, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 bay leaves
  • ½ cup fresh parsley, chopped
  • Salt
  • Pepper


In an 8 QT stockpot or SmartSteam™, add 2 tablespoons of olive oil and heat it over medium heat. Add in the carrots, celery, onions and garlic. Season the vegetables with salt and pepper. Sauté for about 10-12 minutes, until the vegetables are slightly softened.

Stir in the ham and rosemary. Add the bay leaves, beans and stock. Turn up the heat and bring the soup to a boil. Lower the heat and simmer uncovered for about 30 minutes.

Add the kale and cover. Simmer for an additional 10 minutes. Taste for seasoning. Stir in the parsley and serve.


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