Mixed Beans & Ham Soup

by

SERVES 6–8

1 pound (16 ounces) mixed dried beans, soaked and liquid discarded

2 tablespoons olive oil

1 large onion, diced

3 carrots, peeled, halved, and cut diagonally into ¼-inch slices

2 stalks celery, diagonally sliced

1 tablespoon minced garlic

4 cups unsalted chicken stock (more if needed)

2 bay leaves

2 cups diced ham

1 large zucchini (or 2 small), quartered and sliced into ¼-inch slices

2 tablespoons tomato paste

1 15-ounce can diced fire-roasted tomatoes

Kosher salt

Fresh ground black pepper

1 teaspoon dried thyme

Pinch, red pepper flakes

2 cups packed fresh spinach (or kale)

¼ cup chopped fresh parsley, for garnish

Grated Parmesan, for garnish

Soak dried beans for two hours then drain the liquid, according to the Chef’s Tip below. In a Dutch oven over medium-high heat, add olive oil. Saute onions, carrots and celery until onions are translucent. Add garlic and cook an additional minute. Add beans to pot. Add stock and bay leaves. Reduce heat, cover and simmer for 1–1½ hours until beans are tender. Add ham, zucchini, tomato paste, tomatoes, salt, pepper, thyme and red pepper flakes. If needed, add more stock at this time. Stir well to combine and simmer an additional 30 minutes. Turn off heat and stir in spinach. Serve garnished with parsley and Parmesan.

Chef’s Tip

Quick soaking method for dried beans. Sift through beans to remove any debris or stones. Place beans in a pot and cover with water, at least 2 inches above beans. Over medium-high heat, bring to a boil and cook for 2 minutes. Turn off heat. Cover pot and let sit for 2 hours. Drain and continue with recipe.

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