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White Bean and Kale Ham Soup
Andrew Fowler

White Bean and Ham Soup with Escarole

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 3 garlic cloves thinly sliced
  • 1/3 cup dry white wine
  • 5 cups unsalted chicken broth
  • 1 small fresh rosemary sprig
  • 1/3 cup dry orzo
  • 2 cans 15 oz each cannellini beans, drained and rinsed
  • 4 cups chopped escarole washed and drained
  • 10 oz fully cooked ham cut into thin bite-size ribbons
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice
  • 1/4 tsp fine salt only if needed

Method
 

  1. Heat oil in soup pot over medium; soften onion 5 minutes. Add garlic 1 minute.
  2. Add wine; simmer 2 to 3 minutes to reduce by half. Add broth and rosemary; gently simmer.
  3. Add orzo; simmer 5 minutes, stirring bottom once.
  4. Add beans, escarole, ham, and pepper; gently simmer 5 to 7 minutes until orzo tender, escarole softened, and ham 165°F.
  5. Remove rosemary; add lemon juice. Taste before adding up to measured salt. Divide among six bowls; serve promptly.