White Bean and Ham Soup with Kale

• Meat

  • 1 (800 g schneiders old fashioned 25% less sodium smoked ham, cut into 1” (2.5 cm pieces

• Produce

  • 1 can Cannellini beans or white kidney beans
  • 2 Carrot
  • 2 Stalk Celery
  • 2 Cloves Garlic
  • 2 cups Kale, fresh leaves
  • 1 Onion
  • 1 tsp Oregano, dried
  • 1/2 tsp Thyme or rosemary, fresh

• Canned Goods

  • 7 cups Chicken broth

• Baking & Spices

  • 1 Pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on frugalmomeh.com

Description

Ingredients

• 1 tbsp Olive oil
• 1 Onion, diced
• 2 Carrot, diced
• 2 Stalk celery, diced
• 2 Cloves garlic, minced
• 1 (800 g) Schneiders® Old Fashioned® 25% Less Sodium Smoked Ham, cut into 1” (2.5 cm) pieces
• 7 cups (1.75 L) Chicken broth
• 1 can (19 oz) Cannellini beans or white kidney beans, rinsed and drained
• 1/2 tsp (2 mL) Chopped fresh thyme or rosemary
• 1 tsp Dried Oregano
• Pepper to taste
• 2 cups (500 mL) Chopped fresh kale leaves

Directions

• Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and cook for 4-5 minutes. Add garlic and ham and continue to cook for another 1-2 minutes. Pour in broth, beans and herbs and bring to a boil then reduce heat and simmer for 5 minutes. Season to taste with pepper then stir in kale and cook until wilted. Serve hot.