Ham and Bean Soup

6 standard portions

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Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion (diced)
• 1 large carrot (peeled and diced)
• 2 ribs celery (diced small)
• 3 cloves garlic (minced)
• 1 pound cooked ham (shredded)
• 4 cups chicken stock
• 1 teaspoon Italian seasoning
• ¼ teaspoon ground black pepper
• 3 15-ounce cans cannellini or great northern beans (drained)
• chopped fresh parsley (finely chopped, for garnish)

Method

1. In a dutch oven, heat olive oil, add the onion, carrot and celery and cook for 3 minutes or until the vegetables have softened.
2. Add the garlic, and sauté for 30 seconds – 1 minute or until fragrant.
3. Add the ham, and cook for 3 more minutes.
4. Pour in the chicken stock, and season with Italian seasoning and ground black pepper.
5. Bring to a boil, reduce the heat and allow to simmer for 10-15 minutes.
6. Stir in the beans, and cook for 5 more minutes. If needed/soup is too thick, add more liquid and simmer for a few more minutes. Taste the soup, and adjust the salt to your preference.
7. Garnish with fresh chopped parsley and serve.