White Bean and Ham Soup
Cozy, comforting, rustic, and yet light at the same time. Eating a bowl of this soup will leave you feeling well cared for and nourished from the inside out. Bonus: it comes together in less than half and hour, and it's the perfect idea for your leftover Easter ham!
- 2 tablespoon olive oil
- 3 cloves garlic peeled & smashed
- 4 sprigs thyme
- 2 C cooked ham cubed
- 1 14oz can of white beans drained and rinsed
- 4 C chicken broth
- 3 C baby kale
- ¾ C parmesan cheese grated
- crostini for garnish
Heat the olive oil in a large saucepan over medium heat. Add the shallot and garlic. Cook until the shallot is translucent, about 5 minutes. Add the thyme and cook for another minute.
Add the ham and the beans, cook until heated through.
Add the chicken broth, and bring to a boil. Reduce heat to low, and simmer for 25 minutes with a lid on, stirring occasionally.
Season with salt and pepper. Taste, and adjust if needed.
Take out the thyme stems and garlic cloves. Discard.
Add the baby kale and the parmesan cheese. Stir until melted.
Serve immediately with crostini, extra parmesan, and good quality olive oil.
To make the crostini: thickly slice a baguette on the diagonal. Heat a non-stick pan over medium high heat. Add 2 tablespoon of olive oil. Add the crostini, and cook for 3-5 minutes, until golden. Flip, and repeat process on the other side.
Don't forget to pick out the thyme sprigs and the garlic cloves!
Serving: 200gramsCalories: 261kcalCarbohydrates: 7gProtein: 21gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 54mgSodium: 1833mgPotassium: 627mgFiber: 1gSugar: 1gVitamin A: 5219IUVitamin C: 92mgCalcium: 323mgIron: 2mg