Roasted Tomato and White Bean Soup with Tasso Ham
Here’s a super-nourishing and frugal dish that doesn’t skimp on flavor.
Roasted San Marzano tomatoes, yellow onions, garlic and peppers with spicy Tasso ham, celery, fresh herbs and raw olive oil..
Roasted Tomato and White Bean Soup with Tasso Ham
(click image to enlarge)
Serves 2-3 as a main dish
A specialty of Cajun cuisine, tasso ham is a spicy, peppery smoked pork butt
1 28 oz can organic San Marzano tomatoes, drained (juice reserved) OR equiv. fresh plum tomatoes
1 can organic cannellini beans, drained and rinsed, OR equiv. soaked and cooked dry white beans
8 oz tasso ham, cut into cubes
1/2 large yellow onion
1 head garlic
1/2 red bell pepper
1 large Italian grilling pepper
1/3 cup celery, diced
1 bay leaf
1 6-inch sprig rosemary
3-4 basil leaves
1 small bunch thyme
2 blades mace
1 teaspoon cumin seed
1 teaspoon caraway seed
1 teaspoon celery seed
1 teaspoon hulled cardamom
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 tablespoon pastured butter
2 tablespoons extra virgin olive oil
1/2 teaspoon black pepper more-or-less
3/4 teaspoon sea salt more-or-less
Lay the tomatoes, onions, garlic and peppers on a parchment paper-lined baking sheet and roast in a 500 degree oven until browned/blistered. Set aside to cool.
Sauté celery, tasso and whole spices with butter in a Dutch oven over medium-low heat until celery is soft and spices are fragrant, about 7 minutes.
Working in batches if necessary, squeeze garlic from their skins and pulse roasted vegetables in a food processor until slightly chunky. Transfer to Dutch oven with celery and ham.
Stir in cooked beans, ground spices and minced fresh herbs. Adjust consistency with reserved tomato juice and simmer uncovered for 30 minutes, stirring occasionally.
To serve, ladle soup into bowls and dress with a tablespoon of good olive oil. Accompany with slices of toasted alternative-grain bread if that’s to your liking.
This post is both part of the Pennywise Platter Thursday at The Nourishing Gourmet and
the October Fest Carnival of Super Foods at Kitchen Stewardship!
Pennywise Platter Thursday 10/1 said,
October 1, 2009 at 8:03 pm
[...] Ren @ Edible Aria Roasted Tomato and White Bean Soup with Tasso Ham [...]
Jen said,
October 2, 2009 at 11:13 pm
This looks so good! Now I’m curious about Tasso ham. I LOVE ham (but not as much as filet mignon! :)
Ren said,
October 2, 2009 at 11:40 pm
Tasso isn’t really a ham, as it comes from the shoulder & not the haunch. Nevertheless, its really good. Tasso is made by brining a butt roast in water, cayenne, onion, garlic & a bit of sugar for a week or so, then its dry-rubbed with paprika, sage, mace & thyme and hot-smoked for 12 hours.
darnold23 said,
October 6, 2009 at 9:56 pm
And I know I would LOVE this! My invitation to dinner will be arriving when?
Ren said,
October 7, 2009 at 6:55 am
Give me a call anytime you’re in Austin!
darnold23 said,
October 6, 2009 at 9:57 pm
I host a weekly blog event called Crock Pot Wednesday if you are interested in participating. This soup would be a great post for that. Come check it out.
Ren said,
October 7, 2009 at 6:54 am
I’ll try to make it- thanks so much for asking!
Kimi @ The Nourishing Gourmet said,
October 7, 2009 at 10:48 pm
That looks delicious (you sure put in a lot of spices, yummy! It must have a super full flavor. ). Thanks for being part of Pennywise!