Heart warming, nutrient-dense and well balance. This ham, white bean and kale soup with leeks is the perfect soup to make when you have leftover ham from the holidays.
| PROTEIN | HEALTHY FAT | LEAFY GREENS | NON-STARCHY VEGETABLES |
SERVES 6
2 tbsp extra virgin olive oil
1 onion, diced
2 leeks(white and light green parts only), chopped
4 cloves garlic, minced
1 tsp fresh thyme
1 bayleaf
2 cups ham, diced
2 (15 oz.) cans great northern/canellini beans, drained and rinsed
1 bunch lacinato(dinosaur) kale, de-stemmed and chopped
1 quart chicken stock or bone broth
1 cup water
salt and pepper, to taste
1
Heat oil in a large stock pot over medium heat. Add leeks and onions, season with salt and pepper. Sauté 6-8 minutes, stirring frequently, until tender. Add in garlic, thyme, and bayleaf, cook 2-3 minutes, until fragrant.
2
Add in the ham, beans, kale, chicken stock and water, bring to a boil. Reduce to a simmer and cook uncovered for 15-20 minutes.
3
Remove from heat and discard bayleaf. Taste and season with additional salt and pepper if needed.
Ingredients
2 tbsp extra virgin olive oil
1 onion, diced
2 leeks(white and light green parts only), chopped
4 cloves garlic, minced
1 tsp fresh thyme
1 bayleaf
2 cups ham, diced
2 (15 oz.) cans great northern/canellini beans, drained and rinsed
1 bunch lacinato(dinosaur) kale, de-stemmed and chopped
1 quart chicken stock or bone broth
1 cup water
salt and pepper, to taste