Tuscan White Bean Soup With Ham and Kale

Total Time
Prep 10 mins
Cook 20 mins

Yummy, quick healthy soup. Found it on Robin Millers blog.

Ingredients Nutrition


  1. Heat oil in a large saucepan over medium-high heat. Add ham, onion and garlic and cook 3 minutes, until onion is tender.
  2. Add sage and cook 1 minute, until sage is fragrant.
  3. Add broth and beans and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes.
  4. Add kale and cook 1 minute, until kale wilts.
  5. Season to taste with salt and pepper.
Most Helpful

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!

Fool in the Rain July 09, 2013

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!

shelteredcreature April 03, 2013

Very good soup! It was hearty on a blustery night and was very quick to put together. Thanks for sharing!

sunnygardener October 25, 2012