Prep 15 mins
Cook 25 mins
I found this while searching for recipes to use up leftover ham, and it's 'after-work friendly' as well. This goes well with a green salad and breadsticks
- 2 slices bacon
- 1 onion, diced
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 (10 ounce) bag Baby Spinach, sliced into thin slices
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 3 cups chicken broth
- 1 (14 1/2 ounce) can crushed tomatoes
- 1 (28 ounce) can white beans, drained
- 3⁄4 cup chopped cooked ham
- 5 sage leaves, minced
- 5 sprigs minced thyme
- 5 sprigs minced parsley
- Cook bacon in a large skillet over medium heat until just crisp, turning several times, about 4 minutes; remove bacon, crumble and set aside.
- Add onion and celery to skillet; cook until softened, about 5 minutes; stir in garlic, cook 1 minute; stir in spinach, cook until wilted, about 2 minutes.
- Season with red pepper flakes, allspice, salt and black pepper; add chicken broth, tomatoes, beans, ham, sage, thyme and parsley; cook until flavors blend about 20 minutes.
This was very yummy! I love all kinds of bean soup but my husband doesn't and he liked this and even ate the leftovers. I didn't have sage or parsley so I just left them out. I had some fresh tomatoes that needed to be used so I chopped and roasted them and threw them in instead of canned tomatoes. Very good!
Fantastic! A great full bodied soup with lots of my 5-a-Day in it! I made this as posted and was rewarded with a hearty bean soup with layers and layers of flavour. We ate this with home-made bread and had seconds on a cold and windy day! Made for the Cool Beans event in the Photo's Forum and VERY much enjoyed! FT:-)