She Strengthens

Winter’s Chill Brings Comforting Delights

As the mercury drops, our priorities shift. Gone are the carefree days of summer, replaced by the coziness of winter. And with it, the ultimate comfort food: soup. For many, soup is more than just a meal; it’s a warm hug in a bowl.

My personal favorite is a hearty, flavorful white bean and ham soup, passed down from my mother. This recipe is a winter staple, perfect for freezing and reheating whenever the chill sets in. The best part? It’s incredibly easy to make and packed with robust flavors to satisfy even the most discerning palate.

Gather These Essentials

• Several cloves of garlic
• A medium-large yellow onion
• A box of ditalini pasta
• 2 cans of cannellini beans
• A few tablespoons of olive oil
• One (32 oz) box unsalted chicken stock, one box chicken broth
• A block of pecorino romano cheese (Locatelli is my go-to)
• A pound of black forest ham (or your preferred variety), cut into a block
• A crusty loaf of bread
• Salt and pepper to taste

Bring It All Together

Begin by mincing the garlic and roughly chopping the onion. In a large soup pot, sauté the onions in olive oil until they’re translucent, adding a pinch of salt and pepper to taste. Next, add the garlic and cook until golden brown.

While the onions and garlic are browning, cube the ham and add it to the pot. Let it caramelize, reducing the liquid slightly. Meanwhile, cook the pasta in boiling water until it’s halfway done. This crucial step prevents the pasta from absorbing too much broth, resulting in a thick, saucy consistency.

Now, add the chicken stock, broth, beans, and pecorino rind to the pot. I use both stock and broth for their distinct flavors, and opt for one salted and one unsalted to control the saltiness. Be mindful that pecorino and ham are naturally salty.

When the pasta is ready, drain and add it to the soup. Let it simmer until the broth thickens, mashing some beans at the bottom to enhance the consistency if needed. Season with salt and pepper to taste.

Serve and Savor

Ladle the soup into bowls, topping each with a generous sprinkle of fresh grated pecorino and a pinch of cracked pepper. Serve with a crusty slice of bread on the side. Don’t forget to freeze the leftovers for a quick, delicious meal whenever you need it.

Vegan Variations and Tips

This recipe is easily adaptable to suit vegan tastes. Simply swap the ham for broccoli rabe and use vegetable stock. Alternatively, add leafy greens to the original recipe for added nutrition. My mother would approve of making it your own!