Prep 10 mins
Cook 20 mins
Yummy, quick healthy soup. Found it on Robin Millers blog.
- 2 teaspoons olive oil
- 1 1⁄2 cups diced ham
- 1 cup chopped white onion
- 3 garlic cloves, minced
- 1 teaspoon dried sage
- 4 cups reduced-sodium chicken broth
- 2 (15 ounce) cans white beans, rinsed and drained (Great Northern or cannellini)
- 1 bunch fresh kale, rinsed well and chopped (about 4 cups chopped)
- salt & freshly ground black pepper
- Heat oil in a large saucepan over medium-high heat. Add ham, onion and garlic and cook 3 minutes, until onion is tender.
- Add sage and cook 1 minute, until sage is fragrant.
- Add broth and beans and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes.
- Add kale and cook 1 minute, until kale wilts.
- Season to taste with salt and pepper.
Quick, easy and very tasty. Great if you're pressed for time.<br/>I ended up using fresh spinach instead of kale (couldn't find any at our small local supermarket during my last-minute shop last night), added a teaspoon of English mustard and a little dried parsley. Worked nicely!
I made this with some nice, smokey left over Easter ham today and ended up using Navy beans I had soaked the previous night. I was going to just make the standard ham and bean, but wanted something a little more interesting for a guest visiting tomorrow. I did add a few extra cloves of garlic, and some finely diced celery and shallots. Since I used dried, re-hydrated beans, I used 1 quart of chicken stock and about 1 1/2 quarts of water and had to cook for around 3 hours. I also threw in some grated carrot in the last 15 minutes of simmering. I like the kale in the soup. I had a bunch in the fridge that I needed to use and am glad I tried this. I think I will put kale in my ham and bean from now on, it really keeps a nice texture. Can't wait to serve it to my company =) off to look for a good corn bread recipe!
Very good soup! It was hearty on a blustery night and was very quick to put together. Thanks for sharing!