White Bean And Bread Soup With Bellota Ham

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Washington Post


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2 tablespoons olive oil

1 sprig thyme, plus more to taste

1 medium onion, chopped (1 cup)

2 to 4 medium cloves garlic, cut in half lengthwise, then crushed with a knife, or more to taste

1 medium green bell pepper, stemmed, seeded and finely chopped (3/4 to 1 cup), optional)

3 15-ounce cans white beans, drained and rinsed (preferably no-salt-added)

4 ounces bellota ham scraps (may substitute 1 bone from a cured ham or 4 ounces of salt pork or 1 cube Knorr veal bouillon; see headnote)

3 cups water, or more as needed (may substitute 1 cup water and 1 cup milk plus more as needed)

3 tablespoons dry sherry or sherry vinegar

3 slices stale/dry country bread or ciabatta

1/4 to 1/3 cup freshly grated Manchego or aged pecorino cheese


4 ounces sliced bellota ham, cut into small pieces, for garnish (may substitute other air-cured Spanish ham; see headnote)

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