a creamy soup made with leftover christmas ham, butter, rosemary, onion, garlic, sun-dried tomatoes, white kidney beans, bone broth, kale, and cream.
Creamy Rosemary Ham and Butter Bean Soup
Ingredients
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Method
- 1
Bring a large stock pot over medium-high heat. Melt butter and add rosemary.
- 2
Add diced onion and cook until aromatic, ~5 minutes.
- 3
Stir in garlic + sun-dried tomatoes (don’t skip this — huge flavor boost).
- 4
Add beans, then pour in broth. Simmer ~5 minutes.
- 5
Add leftover ham (any cooked ham works).
- 6
Bring to a boil, stir, then simmer another 5 minutes.
- 7
Use an immersion blender in short bursts to reach your ideal thickness — the beans make it ultra creamy.
- 8
Add kale and cook ~3 minutes until softened.
- 9
Stir in heavy cream + red wine vinegar.
- 10
Serve hot with cheese + parsley. Save leftovers — they’re even better.
Filed underSoups & Cozy Meals
