Easy Cannellini Bean and Ham SoupPosted: May 15, 2009
A great recipe from Gourmet magazine that I found on a great site, Rec(ession)ipes. I love using leftover ham for a great bean soup, but with it warmer, making an all day soup just isn’t possible. So, when I saw this recipe for a quick version of it, I knew I had to make it. I do still have the bone to make a long, simmering soup come this fall, but we can now enjoy soup anytime of the year!
4 large garlic cloves, chopped
1 large onion, chopped
2.5 tablespoons extra-virgin olive oil
1 14.5oz. can stewed tomatoes, coarsely cut-I omitted, but used carrots instead
2 cups low-sodium chicken broth
2 19 oz. cans cannellini beans, rinsed and drained
1 1/2-lb piece baked ham (sliced 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
10 oz spinach (roughly torn)
In a large pot, sauté the chopped garlic and onion in 1/2 tablespoons of olive oil over moderately high heat until the onions turn golden (approx. 3-5 minutes).
Add the can of cut stewed tomatoes and juice to pot and stir.-I added carrots instead.
When the juice starts to simmer, add the beans, ham and black pepper.
Add the chicken broth, stir and bring to a boil.
When the broth starts to boil, reduce the heat until it settles at a simmer.
When the soup is simmering, pile the spinach on top of the pot to steam the spinach. As the spinach starts to wilt, stir it into the soup and turn off the heat.