Authentic home cooking from France, with US measurements. 
Open in Cookpad AppSteps
- 1
First, peel, wash, and cut all the vegetables into small cubes. Slice the leek into rounds. Peel the onion and garlic. Thinly slice the onion. Cut the country ham into large cubes; keep the rind and fat to render in the pot.
- 2
Melt the duck fat in a hot Dutch oven or large pot. Add the diced onion, garlic, and the ham rind and fat. When the onion is golden, add all the vegetables and sauté them in the fat.
- 3
Once the vegetables are well coated, add the ham cubes, then pour in enough water to cover. Season with salt and pepper. Simmer gently for about 40 minutes, checking the water level and adding more if needed. Ten minutes before serving, add the cooked pasta and white beans.
- 4
Adjust the seasoning, then transfer to a soup tureen and serve immediately.
- 5
Tips: Add a little basil and Parmesan for a sunny, minestrone-style touch. You can also serve toasted bread slices alongside your soup.
Feel free to ask your butcher if they have any ham ends—they often give them away.
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