Hearty Italian Bean Soup

[redhenfarm]

1/4 pound cooked ham in one piece

2 medium sized celery stalks

2 medium sized carrots

1 medium sized onion

2 15 oz. cans white kidney beans (cannelini), rinsed and drained

1 Tbsp. olive oil

1/2 tsp. dried basil leaves

1/4 tsp. pepper

1 14-1/2-16 oz. can stewed tomatoes

1 13-3/4 - 14-1/2 oz. can chicken broth

1/2 medium bunch spinach, chopped with tough stems removed

grated Parmesan cheese (optional)

 

About 45 min. before serving:

1. Cut ham into 1/2 inch pieces; dice celery; thinly slice carrots; chop onion; Remove 1-1/2 cups white kidney beans to medium bowl and mash with potato masher until smooth.

2. In 5 quart Dutch oven or saucepot over medium high heat, in hot olive oil, cook ham, celery, carrots, onion, basil and pepper until vegetables are tender and begin to brown about 15 minutes.

3. Stire in stewed tomatoes, chicken broth, chopped spinach, mashed white beans and 2 cups water, using a spoon to break up tomatoes; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes to blend flavors. Stir in remaining beans; heat through.

4. To serve, spoon soup into large soup bowls. Sprinkle each serving with Parmesan cheese, if you like. Makes about 5 main-dish servings.

 

My sister, who loves soup, gave me this a few years ago. It's cool here so this sounds good.

[Kygal]

oh yum!

[twilap]

Yum....I think I am going to make this for dinner tonight! Thanks!

[cartoongirl]

I have chicken breast? No yummy ham though.

 

Sounds really good and at -25 here today this would be what to make for dinner tonight.