Tuscan White Bean Soup With Ham and Kale

"Yummy, quick healthy soup. Found it on Robin Millers blog."
 
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photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
Ready In:
30mins
Ingredients:
9
Serves:
4-5
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ingredients

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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

  1. shelteredcreature
    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!
     
  2. Fool in the Rain
    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!
     
  3. sunnygardener
    Very good soup! It was hearty on a blustery night and was very quick to put together. Thanks for sharing!
     
  4. CJ B.
    Good starter recipe. I made it with some Marcella beans from Rancho Gordo, and used a local company's ham hock-freshly smoked. Beans are SO much better if you take the time to make them yourself (cheaper too), canned are great when you're in a hurry, but you can't control the salt, etc.
     
  5. Kfamma1978
    I doubled this recipe for dinner tonight. My kids (10 and 7) literally licked their bowls. Sold!!! Another plus is the amazing scent the house has. This will be a family staple. Thank you!!!
     
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Tweaks

  1. Kfamma1978
    I processed the onions and garlic in a food processor to make the soup creamier/less chunky (and to make it more appealling to little ones). I also used the food processor for the kale, because the kids can choke on big pieces of greens. It worked perfectly. No complaints!
     
  2. Fool in the Rain
    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!
     

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