Ham and White Bean Soup with Fresh Spinach makes use of that leftover ham and ham bone from Mother’s Day brunch along with extra vegetables in the crisper.
Ham and White Bean Soup with Fresh Spinach
(Mark Kelly, 2016)
Serves 10 – 12
1 lb. leftover cooked ham plus ham bone
1 red pepper
1 orange pepper
1 yellow pepper
1/2 red onion, finely chopped
4 garlic cloves, peeled and thinly sliced
8 medium carrots, peeled
2 (48-oz.) cans fat-free, lower sodium chicken broth
1 (48-oz.) jar Great Northern white beans, drained and rinsed
2 sprigs fresh rosemary
4 fresh bay leaves
Extra-virgin olive oil
Freshly ground black pepper
Red pepper flakes
10 oz. fresh spinach leaves
Stem, seed and quarter all peppers. Chop one half of the peppers and carrots finely and one half coarsely. Add all finely chopped peppers and carrots, onion and garlic cloves to a large stockpot. Drizzle with oil. Season with salt and pepper and add red pepper flakes to taste. Saute vegetables over medium heat until soft. Add chicken broth and ham bone along with rosemary and bay leaves. Simmer for 1 hour.
Remover ham bone from broth and cut away any meat. Set aside Discard bone. Chop leftover hame into large bite-size chunks.
Remove rosemary sprigs and bay leaves, set aside. Using and immersion blender, puree the vegetables. Add 1/4 of the beans and pulse with the blender. Add the remaining beans, remaining larger pieces of pepper and carrot, and ham chunks. Add the rosemary sprigs and bay leaves back to the broth. Re-season with salt and pepper. Simmer for 1 hour more.
To serve: Ladle soup into large shallow bowls. Add a handful of spinach leaves to each bowl and allow the spinach to wilt in the hot broth. Serve with crusty bread.