Rosemary Ham and Butter Bean Soup

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

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

Stir in garlic + sun-dried tomatoes (this makes a HUGE difference!).

Add beans, then pour in broth. Let simmer ~5 minutes.

Add leftover ham (I use honey-baked, but any cooked ham works).

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

Use an immersion blender in short bursts to reach your ideal thickness. The beans create the creamiest base.

Add kale and cook 3 minutes or until softened.

Stir in heavy cream + red wine vinegar.

Serve hot with cheese + parsley. Leftovers are even better ✨