Small white beans become tender and smoky in this stick-to-your-ribs soup. It’s the perfect dish to make when you have a ham bone or leftover ham from a holiday dinner.
SERVES 6 TO 8
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped sweet onion, such as Vidalia
- 3 celery stalks, finely chopped
- 3 medium carrots, finely chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon freshly ground black pepper, plus more if needed
- 2 cups small white beans, pre-soaked and drained
- 1 ham bone, with some meat attached, or 2 cups diced ham
- 6 cups chicken stock or store-bought chicken broth
- Salt (optional)
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Add the onion, celery, carrots, thyme, bay leaf, and pepper and sauté until the onion begins to soften. Add the beans and stir to coat with the oil. Add the ham bone and stock. Lock the lid in place and cook at high pressure for 20 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Stir the soup, taste for seasoning, and add salt and more pepper if necessary. Discard the bay leaf. Remove the ham bone and cut any ham attached to the bone into bite-size pieces. Return the ham pieces to the pot and serve the soup immediately.
