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Darby's Daily Balance

Creamy Rosemary Ham and Butter Bean Soup

this creamy rosemary ham & butter bean soup is a cozy, nourishing winter meal made from leftovers.

Ingredients

  • 3 Tbsp butter
  • 1 sprig fresh rosemary
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 Tbsp tomato paste
  • Pinch red pepper flakes
  • 1 tsp dried oregano
  • ¾ cup sun-dried tomatoes, sliced or julienne
  • 2 can white kidney beans, drained
  • 4 cups bone broth (chicken or beef)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1–3 cups leftover ham, chopped
  • 4 cups kale, chopped
  • ¼ cup heavy cream
  • 1 tsp red wine vinegar
  • parsley (optional to serve)
  • mozzarella (optional to serve)
  • Parmesan (optional to serve)

Method

  1. 1

    Bring a large stock pot over medium-high heat. Melt butter and add rosemary.

  2. 2

    Add diced onion and cook until aromatic, ~5 minutes.

  3. 3

    Stir in garlic + sun-dried tomatoes (don’t skip this — huge flavor boost).

  4. 4

    Add beans, then pour in broth. Simmer ~5 minutes.

  5. 5

    Add leftover ham (any cooked ham works).

  6. 6

    Bring to a boil, stir, then simmer another 5 minutes.

  7. 7

    Use an immersion blender in short bursts to reach your ideal thickness — the beans make it ultra creamy.

  8. 8

    Add kale and cook ~3 minutes until softened.

  9. 9

    Stir in heavy cream + red wine vinegar.

  10. 10

    Serve hot with cheese + parsley. Save leftovers — they’re even better.