Smoked Ham and White Bean Stew with Potatoes and Parmesan

A bowl of soup with beans, meat and cabbage.

5 from 3 votes

Smoked Ham and White Bean Stew with Potatoes and Parmesan

Perfect for chilly weather, this hearty stew is brimming with smoked ham, potatoes, cabbage and creamy white beans held together by a savory, pork and parmesan broth. In the words of Ina Garten, “how bad can that be?”

Prep Time20

Cook Time45

Course: dinner, Soup

Cuisine: American

Servings:

Calories: 662kcal

Author: Leigh Anderson

Ingredients

3 tablespoons olive oil
1 medium yellow onion diced
2 stalks celery diced
4 cloves garlic grated
2 heaping cups roughly chopped cabbage green, savoy or napa cabbage
1 15 ounce can white beans, drained and rinsed navy, cannellini or great northern
1 large ham shank or ham hock between 1.5-2 pounds *see notes for further details*
8 cups chicken stock
4 sprigs fresh thyme
1 small parmesan rind, about 2oz optional
1 medium russet potato peeled and diced
1 cup grated parmesan cheese for serving
salt and freshly cracked black pepper

Instructions

In a large dutch oven or similar large soup pot, heat the oil over medium-high heat until shimmering then, add the diced onion and celery along with a generous pinch of salt. Sauté for 5-7 minutes, stirring occasionally until the onion is soft and aromatic, then add the cabbage, white beans and garlic, continue cooking and stirring for another 3-5 minutes.
Next, gently place the ham shank into the pot followed by the chicken stock, thyme and parmesan rind (if using). Bring the soup to a simmer then reduce the heat to low, cover and simmer gently for 30 minutes.
After 30 minutes, remove the lid then add the diced potato, stir to combine. Continue cooking, stirring occasionally until the potatoes are tender, about 20 minutes. Using tongs, transfer the ham shank to a cutting board, set aside until cool enough to handle. Pluck out and discard the thyme stems and parmesan rind. Note: If you like a brothy soup leave everything as-is. If you prefer a thicker, creamier soup; transfer 1-2 cups of broth, potatoes and vegetables to a blender and pulse until mostly smooth then pour the blended soup back into the pot and stir to combine.
Once the ham shank is cool enough to handle, use clean hands (gloves are handy here) or two forks to shred the meat into bite sized pieces; discard the skin, bones, and fat. Add the shredded ham back into the soup, stir to combine.
Just before serving taste the soup and adjust the seasonings as needed. Divide between bowls, top with lots of freshly cracked black pepper and grated parmesan cheese – serve right away.

Notes

Ingredient Notes and Substitutions:

Ham shanks and ham hocks are cured and smoked cuts of pork that can be used in soups, stews, and other slow-cooked dishes. You can use them interchangeably in this recipe, both shanks and hocks will add a nice smokey, porky flavor to the stew but the shanks have significantly more meat. Hocks are readily available in most grovery stores, depending on where you live and shop, shanks may be harder to find.
Chicken Stock: Vegetable stock, turkey stock or water can be substituted instead of chicken stock.
White Beans: almost any white beans will do! Garbanzo, navy beans, cannellini and butter beans will all work.

Storing and Reheating Leftovers:

Leftover soup will stay fresh in the refrigerator for 3-4 days. Reheat over low heat in a saucepan or in the microwave.
Freezing Instructions: Cool the soup completely then transfer to an airtight, freezer-safe storage container. Store in the freezer for up to 3 months. To reheat, defrost the soup overnight in refrigerator then warm in the microwave or in a saucepan over low heat until hot – stir well.

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