Cacio e Pepe Ham and White Bean Soup

AutopilotR
Estimated read time 3 min read



This comforting soup is a creative mashup on the classic Roman pasta dish, cacio e pepe, 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.

Frequently Asked Questions

  • Can you use canned beans instead of dried?

    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 (5 cups) and simmer until the broth is thickened, about 30 minutes.

  • What are other uses for Parmesan cheese rinds?

    Parmesan cheese rinds 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. 

  • Can you make this soup in the slow cooker or Instant Pot?

    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. 

Notes from the Food & Wine Test Kitchen

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.

Make ahead

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.



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