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White Bean and Kale Ham Soup
Rachel Kim

White Bean and Ham Soup with Escarole

Whole cannellini beans and a small amount of orzo make this a brothy dinner rather than a pot of mashed beans. Escarole wilts into the soup without losing every trace of its bite, and the lemon goes in at the end so it stays noticeable against the ham. Stir gently once the beans are added, because breaking too many of them will turn the clear broth cloudy and thicker than intended. If you're planning leftovers, expect the orzo to absorb more liquid overnight and have a little water ready when reheating; don't cook the fresh batch watery just to compensate for tomorrow's lunch.
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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 a soup pot over medium heat. Cook onion for 5 minutes until softened, then add garlic and cook for 1 minute.
  2. Pour in wine and simmer for 2 to 3 minutes until reduced by about half. Add broth and rosemary and bring to a gentle simmer.
  3. Stir in dry orzo and simmer for 5 minutes, stirring once from the bottom.
  4. Add cannellini beans, escarole, ham and pepper. Simmer gently for 5 to 7 minutes until orzo is tender, escarole has softened and ham reaches 165°F.
  5. Remove rosemary and stir in lemon juice. Taste before adding up to the measured salt, then divide among six bowls and serve promptly.