- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Pecorino Romano cheese and black pepper give this white bean soup a creamy and spicy kick.
Ingredient:
- 2 yellow onions, divided
- 4 large celery stalks, divided
- 4 carrots (about 1 pound), peeled and divided
- 10 garlic cloves, peeled and divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 (2- to 3-pound) smoked ham bone, preferably with meat
- 8 ounces Parmigiano-Reggiano cheese rinds or pecorino Romano cheese rinds (4 to 5 rinds)
- 7 thyme sprigs
- 12 cups water
- 1 tablespoon coarsely ground black pepper, plus more for serving
- 1 pound (2 1/2 cups) dried white beans (such as Great Northern beans or cannellini beans), soaked overnight, drained
- 1 ounce pecorino Romano cheese or Parmesan cheese, finely shredded (about 1/4 cup), plus more for serving
- Kosher salt, to taste
