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Darby's Daily Balance

Rosemary Ham and Butter Bean Soup

this creamy rosemary ham & butter bean soup is cozy and nourishing.

Ingredients

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

Method

  1. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 6

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

  7. 7

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

  8. 8

    Add kale and cook 3 minutes or until softened.

  9. 9

    Stir in heavy cream + red wine vinegar.

  10. 10

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