Skip to content

Neapolitan Herb and Milanese Gremolata Seasoned Ham and Bean Soup

Share Pin It

Prep Information

Prep Time

15 minutes

Cook Time

120 minutes


4-6 people


  • 1 ½ pounds navy beans
  • 3 tablespoons Milanese Gremolata Olive Oil
  • 1 large peeled and small diced yellow onion
  • 3 peeled medium diced carrots
  • 4 medium diced celery stalks
  • 3 finely minced cloves of garlic
  • 1 bay leaf
  • ½ cup Neapolitan Herb Balsamic Condimento
  • 2 pounds of medium diced ham
  • 1 ham bone
  • 64 ounces chicken stock
  • 1 parmesan rind (optional)
  • sea salt and pepper to taste
  • fresh thyme for garnish (optional)


  • Add the beans to a large container and fill it with water until it is covering the beans by about 4 inches. Cover and set aside at room temperature overnight or for up to 24 hours. Drain, and set aside.
  • Place the Milanese Gremolata Olive Oil in a large pot over low heat and cook the onions for 30-40 minutes or until well caramelized. Stir often.
  • Next, add in the carrots, celery, and garlic and cook over low-medium heat for 4 to 5 minutes.
  • Deglaze with wine and cook it until there are only about 2 to 3 tablespoons of liquid left in the pot.
  • Add in the ham, ham bone, chicken stock, parmesan rind, salt and pepper, and bay leaf, cover with a lid and cook over low heat for 90-120 minutes stirring occasionally until beans are cooked and the soup is thickened naturally.
  • Finish by stirring in the vinegar, and serve.
  • Garnish with fresh thyme, if you want
Back To Top