Ham and Bean Soup With Spinach

piątek, 24 stycznia 2014

Ham and Bean Soup With Spinach

Time: 55 mins

Ingredients

  • 1 cup ham, diced
  • 1/4 cup onion, diced
  • 1/4 cup celery, diced
  • 1/4 cup carrot, diced
  • 1 tablespoon garlic, minced
  • 1/2 tablespoon butter
  • 1/2 tablespoon olive oil
  • 2 (14 1/2 ounce) cans chicken broth
  • 1 teaspoon oregano
  • 1 teaspoon crushed red pepper flakes (optional)
  • 1 (14 ounce) can white cannellini beans, drained and rinsed
  • 2 cups course chopped fresh spinach leaves
  • 1 tablespoon chopped fresh parsley
  • 2 eggs, beaten
  • 1/2 cup fresh parmesan cheese, grated
  • salt and pepper

Directions

  • 1 In a medium stock pot, saute ham in oil and butter until lightly browned, about 5 minutes, add onion, celery, carrots and garlic over medium heat, until vegetables are softened, not brown.
  • 2 Add chicken broth and seasonings; simmer 15-20 minutes.
  • 3 Stir in cannellini beans, spinach and parsley.
  • 4 Cook briefly just until spinach wilts, about 2-4 minutes.
  • 5 Remove from heat.
  • 6 In a small bowl, combine eggs and Parmesan with a whisk, I like to temper the egg/cheese mixture by adding 2 Tablesppons of the hot liquid from the soup, to the egg/cheese and stir quickly after each addition, then add egg mixture into the soup and stir until smooth.
  • 7 Salt and pepper to taste.

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