Wednesday, January 14, 2015

Parish House Inn White Bean, Ham and Spinach Soup Recipe

There are a lot of bean and greens soup recipes out there, but I really like this one. Because you blend some of the beans, it thickens the broth and makes it a very hearty main dish option, served with crusty bread and a salad. Enjoy!

White Bean, Ham and Spinach Soup

4 - 6 servings

A very yummy and filling soup for Winter.  Especially good if you have some ham left from the Holidays.  Without it, it makes a good vegetarian option, musing vegetable broth.

2 Tablespoons oil
2 (16 ounce ) cans white beans, drained and rinsed
1 (12 ounce ) package fresh spinach
½ cup chopped carrots
2 cups chopped red onion
4 cloves garlic, minced
1 cup chopped celery
1 teaspoon dried rosemary
¼ teaspoon crush dried pepper flakes
1 teaspoon kosher salt
½ teaspoon black pepper
6 cups low sodium chicken broth
1 cup diced tomatoes or 1 (14 ounce) can diced tomatoes
2 cups coarsely chopped ham
¼ cup shredded Parmesan cheese, if desired
In a large soup pot heat oil, add carrots, onions, garlic, celery, rosemary, red pepper flakes, salt and pepper. Cook 5 – 10 minutes, or until vegetables are tender. Add white beans and chicken broth; bring to a boil over medium-high heat. Reduce heat and simmer for 20 minutes. Place 2 cups soup in a blender and puree until smooth ( I use an immersion blender for just a quick blend) Stir in spinach and tomatoes and stir until spinach is soft. Ladle into bowls and garnish with Parmesan cheese.