Creamy White Bean and Ham Soup with Cheesy Herb Biscuits

Quick-soak the beans: Rinse 1.5 cups of dried great northern beans under cold water. Place in a medium pot, cover with 4 cups of water, and bring to a rapid boil over high heat. Boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse the beans.

While beans soak, prepare the vegetables: Peel and finely dice 1 medium yellow onion. Wash and finely dice 2 celery stalks. Peel and mince 4 cloves of garlic. Dice 1.5 cups of ham steak into 1/4-inch cubes. Wash and finely chop 2 tablespoons of fresh parsley.

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and celery, sautéing for 4 to 5 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.

Add the soaked and drained beans, diced ham, 1.5 teaspoons of dried thyme, 1 bay leaf, and 5 cups of low-sodium chicken broth to the pot. Bring to a boil over high heat, then reduce to low, cover partially, and simmer for 25 minutes until the beans are completely tender and creamy.

While the soup simmers, prepare the biscuit dough. Preheat your oven to 425°F (220°C). In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt.

Cut 4 tablespoons of cold unsalted butter into small cubes. Using a pastry cutter or your fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces remaining.

Stir in 1 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh parsley until evenly distributed throughout the flour mixture.

Make a well in the center of the dry ingredients and pour in 0.75 cup of whole milk. Stir gently with a wooden spoon just until the dough comes together (do not overmix; some dry spots are fine).

Turn the dough onto a lightly floured surface and pat gently into a 3/4-inch thick rectangle. Use a 2.5-inch round biscuit cutter (or drinking glass) to cut out 5 biscuits, re-patting scraps as needed.

Place the biscuits on a parchment-lined baking sheet, spacing them 2 inches apart. Brush the tops lightly with 1 tablespoon of melted butter. Bake for 12 to 14 minutes until golden brown and risen, with crispy edges.

When the beans are tender, remove the bay leaf and discard. Use a potato masher or immersion blender to partially mash about one-third of the beans directly in the pot, creating a creamy, thick base while leaving plenty of whole beans for texture.

Stir in 0.5 cup of heavy cream and heat through for 2 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasoning as needed.

To pack for the 10-year-old's school lunch: Pre-warm an insulated food thermos by filling it with boiling water for 5 minutes. Empty and dry quickly, then ladle the hot soup into the thermos. Wrap one warm cheesy herb biscuit in aluminum foil and pack alongside the thermos in the lunchbox.

To serve the 2-year-old at home: Ladle a smaller portion of soup into a shallow bowl. Use a fork to lightly mash any larger bean pieces and cut the ham into smaller, bite-sized pieces. Let cool to a warm, safe temperature. Cut the warm biscuit into quarters or small strips for easy handling and dunking.