Serves 4
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For the pistou:

For the soup:

  1. For the pistou, combine the parsley, pine nuts, garlic, salt, lemon zest and oil in a blender or food processor and whizz until combined but still a little chunky. Stir in the Parmesan. Set aside until ready to serve.
  2. For the soup, heat the oil in a large pot or casserole dish over a medium-high heat. Add the onion, carrots and celery, season with salt and pepper and cook for 6-7 minutes until softened. Add the garlic and cook for one minute.
  3. Add the ham and cook for two minutes, then pour in the stock. Add the thyme, parsley, bay leaf and Parmesan rind, if using. Bring to a boil, then reduce the heat and simmer for 10 minutes.
  4.  Stir in the beans and simmer for 4-5 minutes. Remove the bay leaf and Parmesan rind, then season to taste.
  5. Ladle into serving bowls and top each portion with a generous swirl of the pistou. Serve with chunks of baguette.

Nutrition Facts

Per serving: 474kcals, 33.1g fat (6.9g saturated), 23.4g carbs (4g sugars), 25.1g protein, 6.5g fibre, 3.002g sodium


Top tip: If you have a ham bone left over, you can use it to make a homemade stock for this soup. Place the bone in a pot and add enough water to come around halfway up the bone. Bring to a boil, then reduce the heat, cover with a lid and simmer for 1-11⁄2 hours until aromatic. Discard the bone and replace the chicken stock in this recipe with the homemade stock.