Recipe

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

• 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.