Ham and Bean Soup With Spinach

This is a soup that I made recently. My husband really enjoyed it and I believe I will be making this a lot this winter. He had no idea that I used spinach and was very suprised when I told him. He hates spinach but loves this soup!

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1  cup ham, diced
• 1⁄4 cup onion, diced
• 1⁄4 cup celery, diced
• 1⁄4 cup carrot, diced
• 1  tablespoon garlic, minced
• 1⁄2 tablespoon butter
• 1⁄2 tablespoon olive oil
• 2 (14 1/2ounce) cans chicken broth
• 1  teaspoon oregano
• 1  teaspoon crushed red pepper flakes (optional)
• 1 (14 ounce) can  white cannellini beans, drained and rinsed
• 2  cups  course chopped fresh spinach leaves
• 1  tablespoon  chopped fresh parsley
• 2  eggs, beaten
• 1⁄2 cup fresh parmesan cheese, grated
•  salt and pepper

Directions

1. In a medium stock pot, saute ham in oil and butter until lightly browned, about 5 minutes, add onion, celery, carrots and garlic over medium heat, until vegetables are softened, not brown.
2. Add chicken broth and seasonings; simmer 15-20 minutes.
3. Stir in cannellini beans, spinach and parsley.
4. Cook briefly just until spinach wilts, about 2-4 minutes.
5. Remove from heat.
6. In a small bowl, combine eggs and Parmesan with a whisk, I like to temper the egg/cheese mixture by adding 2 Tablesppons of the hot liquid from the soup, to the egg/cheese and stir quickly after each addition, then add egg mixture into the soup and stir until smooth.
7. Salt and pepper to taste.