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!
Equipment
- Dutch oven, large sauce pan, or soup pot
Ingredients
- 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
Instructions
- 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.
Video
Notes
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!
Nutrition
Serving: 200gramsCalories: 261kcalCarbohydrates: 7gProtein: 21gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 54mgSodium: 1833mgPotassium: 627mgFiber: 1gSugar: 1gVitamin A: 5219IUVitamin C: 92mgCalcium: 323mgIron: 2mg
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