Bean and Ham Soup With Curly Endive
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt to taste
- 1/2 teaspoon dried thyme
- 3 tablespoons olive oil
- 2 garlic cloves crushed
- 2-3 cups chicken broth
- 2 15- ounce cans cannellini or white kidney beans
- 1 medium onion chopped (appx. 1 cup)
- 1/2 cup sliced carrots (i used baby carrots)
- 1 1/2 cups lean ham diced
- 3 cups curly endive leaves packed
- 1 green onion finely sliced for serving
- 1/4 - 1/2 teaspoon black pepper
- Carbohydrate 0.51588125 g
- Cholesterol 0 mg
- Fat 2.5410718760855 g
- Fiber 0.0430624985694885 g
- Protein 0.098246875 g
- Saturated Fat 0.351703125149887 g
- Serving Size 1 1 serving (6g)
- Sodium 872.377812500022 mg
- Sugar 0.472818751430511 g
- Trans Fat 0.0717612500293952 g
- Calories 25 calories
Wash the greens, remove the stems and tear into bite site pieces. Set aside.In a large, deep pan (or pot), heat the olive oil over medium-high heat.When the oil is hot, add the onion and carrots and sauté for 3-4 minutes.Add the ham and garlic and cook for 2-3 minutes longer. Stir frequently so the garlic doesn't burn.Add the beans, thyme and black pepper and stir to combine.Add the broth and bring to a simmer. Turn down to medium-low and cook for 5 minutes or until the carrot is cooked through.Use a potato masher to mash up some of the beans, if desired. * see noteAdd the endive and stir to combine. Cook for 3-4 minutes or until the endive is wilted down and tender to your liking.Taste and adjust salt and pepper before serving. Garnish with sliced green onion, if desired.
