Ham, White Bean and Tomato Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found this while searching for recipes to use up leftover ham, and it's 'after-work friendly' as well. This goes well with a green salad and breadsticks Ingredients:
2 slices bacon |
1 onion, diced |
1 stalk celery, chopped |
3 cloves garlic, minced |
1 (10 ounce) bag baby spinach, sliced into thin slices |
1/2 teaspoon red pepper flakes |
1/2 teaspoon allspice |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
3 cups chicken broth |
1 (14 1/2 ounce) can crushed tomatoes |
1 (28 ounce) can white beans, drained |
3/4 cup chopped cooked ham |
5 sage leaves, minced |
5 sprigs minced thyme |
5 sprigs minced parsley |
Directions:
1. Cook bacon in a large skillet over medium heat until just crisp, turning several times, about 4 minutes; remove bacon, crumble and set aside.
2. Add onion and celery to skillet; cook until softened, about 5 minutes; stir in garlic, cook 1 minute; stir in spinach, cook until wilted, about 2 minutes.
3. Season with red pepper flakes, allspice, salt and black pepper; add chicken broth, tomatoes, beans, ham, sage, thyme and parsley; cook until flavors blend about 20 minutes.
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