Ham and Bean Soup With Spinach |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
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! 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 1/2 ounce) 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.
|
|