This Cacio e Pepe White Bean Soup recipe uses a savory ham broth simmered with Parmesan rinds. Dried white beans are cooked in the flavorful broth until tender and creamy. The soup is finished with pecorino Romano and freshly ground pepper.
Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work in test kitchens, Jasmine is a culinary producer for a variety of food festivals.Julia Levy is an eater, maker and dabbler in all things food.
With nearly a decade of work experience, over 1,000 recipes tested, hundreds of recipes developed and just as many articles published, she has become a veritable resource for all your food questions. Her work has appeared in Cooking Light, MyRecipes, Southern Living, Real Simple, Fine Cooking and other publications and websites., which translates to “cheese and pepper.” This soup is a great way to use up your Parmesan rinds and simmer them with a ham bone to make the savory ham broth. Dried white beans are then cooked in the flavorful broth until tender and creamy. After pureeing some of the beans to make the soup creamy, pecorino Romano and freshly ground pepper finish the soup with classic cacio e pepe flair. Since the broth and beans are made from scratch, this soup does take a bit of time, but the deeply savory flavors make it worth it. Perfect for cozy evenings yet elegant enough to serve to guests, this soup is equal parts hearty and sophisticated. Serve it with crusty bread and a salad to round out the meal.Yes, you can use two to three 15-ounce cans of drained and rinsed white beans instead of the dried beans. In Step 5, add the beans and half of the ham broth and simmer until the broth is thickened, about 30 minutes.can be added to any stock, soup, or stew where you’d like to add a cheesy, savory depth to the broth. They’re also good additions to the pot when you are simmering risotto, whole grains, or beans.Yes. Cook the broth and then soup in the slow cooker for eight hours on low for three to four hours on high. If using an Instant Pot, pressure cook the ham broth for 45 minutes, then release the pressure manually. Strain the broth then use it to cook the dry beans for 30 minutes and release the pressure naturally.Dried beans keep for ages, but they, too, can get old. Beans that are over a year old can be tough and fall apart while still remaining hard in the center. Try to use beans within a year of purchase, and buy your dried beans at a store that you know has a good turnover.Refrigerate the ham broth for up to one week or freeze for up to three months. Refrigerate the soup for up to five days or freeze in individual containers for up to three months.Cut 1 onion, 2 celery stalks, and 2 carrots into 1-inch pieces. Smash 6 garlic cloves. Heat 1 tablespoon oil in a large pot or Dutch oven over medium. Add chopped vegetables and smashed garlic; cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Add ham bone, cheese rinds, thyme sprigs, and water; bring to a boil over high. Reduce heat to low; simmer, partially covered, stirring occasionally , until broth is cloudy and tastes strongly like Parmesan and ham, about 1 hour and 30 minutes. While broth simmers, chop remaining 1 onion, 2 celery stalks, and 2 carrots into 1/2-inch pieces. Mince remaining 4 garlic cloves. Set aside. Pour broth through a fine mesh strainer set over a large measuring cup or bowl, pressing vegetables and cheese rinds to extract as much liquid as possible ; discard solids. Reserve ham bone. Wipe pot clean. Heat remaining 1 tablespoon oil in pot over medium-high. Add pepper and reserved chopped vegetables; cook, stirring often, until vegetables start to soften, 5 to 6 minutes. Add reserved minced garlic; cook, stirring constantly, until fragrant, about 1 minute. Add reserved ham bone, drained beans, and strained broth; bring to a boil over high. Reduce heat to medium-low; simmer, partially covered, stirring occasionally, until beans are creamy and tender and ham meat easily pulls away from bone, 2 to 3 hours. Transfer 1 cup of soup to a small bowl; mash using a potato masher until smooth. Stir mashed soup back into pot.
RECIPES SOUP CHEESE BEANS HAM PASTA ITALIAN COMFORTFOOD
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