Week of Good Cooking Day Two – Ham & Bean Soup

Tonight I’m going to make some soup that I’ve made before…but it’s always so yummy and takes a little bit of work to make it.

Ham or Lamb Bean Soup

Everyday Food, March/April 2003

• Prep Time 20 minutes
• Total Time 45 minutes
• Yield Serves 4

Ingredients

• 1 tablespoon olive oil
• 1/2 red onion, chopped
• 3/4 teaspoon fresh rosemary, or 1/4 teaspoon dried
• 2 cups chicken stock, or reduced-sodium canned broth
• 2 cans (14 1/2 ounces each) white beans, drained and rinsed
• 1 cup canned chopped tomatoes
• Salt and pepper
• 3 cups lightly packed baby spinach, washed well and dried
• 2 cups leftover Ham

Directions

1. In a medium saucepan, heat oil over medium heat just until glistening. Add onion and rosemary, and cook until onion is soft and translucent, about 5 minutes.
2. Add chicken stock, 2 cups of water, beans, and tomatoes; bring to a boil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce heat, and simmer, skimming occasionally, until the soup has thickened slightly, about 20 minutes.
3. Stir spinach into the soup, and cook just until it wilts, about 1 minute. Divide the chopped ham or lamb among four bowls, and ladle the hot soup on top.