Ingredients
The following ingredients have 6 Servings
- 2 tablespoons butter or oil
- 1 medium onion (, chopped)
- 1 large carrot (, diced)
- 2 ribs celery (, diced)
- 3 cloves garlic (, minced)
- 2 cups diced ham ((can also use a ham bone or smoked ham hocks))
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons salt
- 4 cups quality chicken broth ((we use and love Aneto))
- 4 15 ounce cans of white beans
- 1 bunch kale (, chopped (optional, can use other veggie of choice or omit entirely))
Instruction
- Heat the oil in a stock pot over medium high heat and cook the onion for 4-5 minutes until soft and translucent. Add the celery, carrots and garlic and cook for a further 4-5 minutes. Add the ham, beans and spices. Add the chicken broth. Bring the soup to a boil, then reduce the heat to medium, cover and simmer for 25 minutes.If you prefer a brothy soup you can add the kale or whatever other veggies you want at this point and cook until the veggies are done.If you prefer a creamier soup, remove one or two ladlefuls of veggies and puree them in a blender. Then add the puree back into the soup.Add the kale. Let it simmer just until softened and wilted, about 5minutes.Add salt and pepper to taste.Serve with a salad or some crusty bread.
