Ham And Bean Soup With Spinach - cooking recipe

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
Preparation
    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.
    Add chicken broth and seasonings; simmer 15-20 minutes.
    Stir in cannellini beans, spinach and parsley.
    Cook briefly just until spinach wilts, about 2-4 minutes.
    Remove from heat.
    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.
    Salt and pepper to taste.

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