Chicken Ham and White Bean Soup

Ingredients:

1 tbsp olive oil

1 medium onion, diced

2 carrots, peeled and sliced

2 celery stalks, sliced

3 garlic cloves, minced

1 cup diced chicken ham

4 cups chicken broth

2 cups water

2 cans (15 oz each) white beans (e.g., cannellini or navy beans), drained and rinsed

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

Salt and pepper to taste

2 cups fresh spinach or kale (optional)

Instructions:

Sauté the veggies:

Heat olive oil in a large pot over medium heat.

Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.

Add garlic and chicken ham:

Stir in minced garlic and cook for 1 minute until fragrant. Add the diced chicken ham and cook for another 2-3 minutes.

Build the soup base:

Pour in the chicken broth and water. Add the white beans, thyme, rosemary, and bay leaf. Stir well.

Simmer:

Bring the soup to a boil, then reduce heat to low. Cover and let simmer for 20-25 minutes, allowing the flavors to meld.

Add greens (optional):

Stir in spinach or kale, if using, and let it wilt for 2-3 minutes.

Season and serve:

Remove the bay leaf. Season with salt and pepper to taste. Ladle into bowls and serve hot with crusty bread.

Prep Time: 10 min | Cook Time: 35 min | Total Time: 45 min

Calories: ~250 Kcal | Servings: 6 servings