Ingredients

The following ingredients have 4 Servings
  • 2 15- ounce cans cannellini or white kidney beans
  • 2-3 cups chicken broth
  • 1 medium onion (chopped (appx. 1 cup))
  • 1/2 cup sliced carrots (I used baby carrots)
  • 1 1/2 cups lean ham (diced)
  • 2 garlic cloves (crushed)
  • 3 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 3 cups curly endive leaves (packed)
  • 1 green onion (finely sliced for serving)
  • 1/4 - 1/2 teaspoon black pepper
  • Salt to taste

Instruction

  • Wash the greens, remove the stems and tear into bite site pieces. Set aside.
  • In a large, deep pan (or pot), heat the olive oil over medium-high heat.
  • When the oil is hot, add the onion and carrots and sauté for 3-4 minutes.
  • Add the ham and garlic and cook for 2-3 minutes longer. Stir frequently so the garlic doesn't burn.
  • Add the beans, thyme and black pepper and stir to combine.
  • Add the broth and bring to a simmer. Turn down to medium-low and cook for 5 minutes or until the carrot is cooked through.
  • Use a potato masher to mash up some of the beans, if desired. * see note
  • Add the endive and stir to combine. Cook for 3-4 minutes or until the endive is wilted down and tender to your liking.
  • Taste and adjust salt and pepper before serving. Garnish with sliced green onion, if desired.