Ham and Bean Soup
I am a huge fan of soups and stews — there’s just something innately comforting about them. If you grew up eating ham and bean soup in particular, then you already know how tasty it is. Just thinking about it easily conjures fond memories of simpler times. But when I was growing up, this soup seemed to always be somewhat of an afterthought. In reality, it’s a delicious, comforting hug in a bowl that shouldn’t only be thought of as a way to use up leftover ham after a holiday meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1/2 teaspoon salt-free dried Italian seasoning
- 1/4 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 (14.5-ounce) can whole peeled tomatoes, drained and diced
- 2 cloves garlic, minced
- 1/8 teaspoon red pepper flakes (optional)
- 1 (32-ounce) carton low-sodium chicken broth (4 cups)
- 2 cups water
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 8 ounces diced cooked ham (about 1 1/2 cups)
- 2 ounces baby spinach (about 2 packed cups, optional)
- Heat 2 tablespoons olive oil in a large saucepan or small pot over medium heat until shimmering. Add 1 diced medium yellow onion, 1/2 teaspoon dried Italian seasoning, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in 1 (14.5-ounce) can drained and diced whole peeled tomatoes, 2 minced garlic cloves, and 1/8 teaspoon red pepper flakes if desired. Cook until fragrant, about 2 minutes.
- Stir in 1 (32-ounce) carton low-sodium chicken broth, 2 cups water, 2 (15-ounce) cans drained and rinsed cannellini beans, and 8 ounces diced cooked ham. Bring to a boil over high heat. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the flavors meld, about 30 minutes.
- Turn off the heat. Stir in 2 ounces baby spinach if desired until wilted. Taste and season with more kosher salt and black pepper as needed.