Tuscan White Bean Soup With Ham and Kale
photo by Chef PotPie
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4-5
ingredients
- 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
directions
- 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.
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Reviews
-
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!
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