Tuscan soup plated full 2 bowls featured

Homemade Goodness

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Are you tired of “party food?” Are you feeling in the mood for something more humble and unassuming? I know I am.
I get to that point every year about this time. I’m over the grocery trips with my extra-long lists in hand causing me to zigzag through every single aisle.

I’m over it!

It is use-up-the-leftovers-and-make-use-of-what-you-have-in-the-fridge time.

Leftover ham in particular with homemade stock (see our post on how-to make your own) makes a soup so full of flavor. You will be at a loss for words.

Tuscan soup plated full overhead

How can ham, basic veggies and beans build such a beautiful bowl?

Tuscan soup plated full overhead 2 bowls

Tuscan soup plated close up 2 bowls

The beans help thicken the stock, the kale adds a dose of good-for-you. But if you have spinach – use spinach! A few random veggies in the crisper? Throw ‘em in and see what happens. Do not make a special trip for any ingredient. Use what you have, leave out what you don’t.

Tuscan soup plated close up overhead

A hug in a bowl is what you have here. Homemade goodness.

Tuscan soup plated close up on spoon

It’s that in between week before we ring in the New Year. Appreciate the disruption and be resourceful. Let a few things go. Make soup. In just a few days, we’ll all be back to our regimens and routines and life will be flashing before us once again.

Tuscan Ham and Bean Soup

  • Prep: 15 mins
  • Cook: 1 hr
  • Total: 1 hr 15 mins
  • Yields: 8 servings
Tuscan soup plated full 2 bowls featured

Ingredients

  • 2 cups diced ham
  • 2 cans of cannellini beans, drained and rinsed
  • 8-10 cups homemade chicken stock, or purchased chicken stock
  • 2 tablespoons olive oil
  • 1½ cups chopped carrots
  • 1 cup chopped celery
  • 1½ cups cup chopped onion
  • 1 bunch kale, stems and ribs removed, roughly chopped
  • 3 cloves of garlic, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 bay leaves
  • ½ cup fresh parsley, chopped
  • Salt
  • Pepper

Instructions

In an 8 QT stockpot or SmartSteam™, add 2 tablespoons of olive oil and heat it over medium heat. Add in the carrots, celery, onions and garlic. Season the vegetables with salt and pepper. Sauté for about 10-12 minutes, until the vegetables are slightly softened.

Stir in the ham and rosemary. Add the bay leaves, beans and stock. Turn up the heat and bring the soup to a boil. Lower the heat and simmer uncovered for about 30 minutes.

Add the kale and cover. Simmer for an additional 10 minutes. Taste for seasoning. Stir in the parsley and serve.

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