Directions

• Gather your ingredients.
• Onions, carrots, garlic, and thyme are cooked in butter.
• Preheat the oven to 350°F. In a large soup pot, melt the butter. Add the onion, carrot, garlic, thyme, and coriander and cook the vegetables over moderately high heat, stirring, until softened, about 3 minutes.
• Beans, stock, and ham are added to the pot.
• Add the stock, beans, and ham and bring to a boil. Cover partially and cook over moderate heat for 20 minutes.
• Overhead view of a rimmed baking sheet strewn with seasoned bread cubes.
• Meanwhile, toss the baguette cubes with the olive oil and paprika and season with salt. Spread on a baking sheet and bake for about 10 minutes, stirring occasionally, until toasted.
• Ham is diced on a cutting board.
• Remove the ham from the soup and cut it into 1/2-inch pieces. Discard the thyme sprigs.
• Overhead view of a blender carafe containing the puréed soup.
• Working in two batches, transfer the soup to a blender or food processor and puree until smooth.
• The puréed soup and ham are returned to the pot.
• Return the soup to the pot and stir in the diced ham. Season the soup with salt and pepper and ladle into warmed shallow bowls.
• The finished soup, garnished with croutons and sliced scallion.
• Top with the croutons and scallion and serve.