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Leftover crown roast gave our Tuscan white bean soup heft and substance—but it took too long to cook for a weeknight dinner.

A fresh, vibrant soup from an appliance designed for long, gentle simmering seemed like a contradiction.

Speeding up traditional past and bean soups, canned beans and store-bought broth result in dull, bland, watery, or greasy soups. We wanted an easy soup that tasted just as good as traditional recipes.

This recipe is the perfect example of making something from almost nothing, but we wanted a heartier version with serious chunks of ham-something we could serve as a main course for dinner.