Tuscan Ham and Bean Soup

Cold winter Sundays are perfect for soup-making. This Tuscan Ham and Bean Soup makes 12 cups; perfect for stocking up for the week. It’s full of vegetables, and the flavors mix together to make a hearty winter soup. Plus it’s delicious and healthy for lunch or dinner when you are too busy to cook.

Tuscan Ham and Bean Soup


  • 1 green zucchini, diced
  • 1 yellow squash, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 3 tablespoons olive oil
  • 2 (14.5 oz each) cans fire-roasted tomatoes
  • 3 cups vegetable stock
  • 3 cloves garlic sliced
  • 3 cups finely diced ham
  • 1 (16-ounce) can cannellini beans drained, rinsed well
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon chili flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 sprig fresh rosemary
  • 2 teaspoon chopped fresh oregano
  • 2 teaspoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley


In a large stockpot over medium heat, sauté vegetables in olive oil until soft. Add tomatoes, vegetable stock, garlic, ham, beans, rosemary, and dry herbs. Simmer for 30 minutes. Finish with chopped fresh oregano, thyme, and parsley.

Recipe from our friends at Sub-Zero, Wolf, and Cove.



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