Prep 10m Cook 30m Ready in 40m 7 Servings
Procedure:
Ingredients
- 1
small yellow onion, chopped
- 2
small carrots, thinly sliced
- 1
stalk celery, thinly sliced
- 4
cloves garlic, minced
- 1 tsp.
fresh thyme
- 1/2 tsp.
sweet paprika
- 2 c.
low-sodium chicken broth
- 2
(15-oz.) cans white beans, drained and rinsed
-
Kosher salt
-
Freshly ground black pepper
- 2
cups leftover ham, shredded
-
Freshly chopped parsley, for serving
-
2 tbsp.
extra-virgin olive oil
- 1 small yellow onion, chopped
- 2 small carrots, thinly sliced
- 1 stalk celery, thinly sliced
- 4 cloves garlic, minced
- 1 tsp. fresh thyme
- 1/2 tsp. sweet paprika
- 2 c. low-sodium chicken broth
- 2 (15-oz.) cans white beans, drained and rinsed
- Kosher salt
- Freshly ground black pepper
- 2 cups leftover ham, shredded
- Freshly chopped parsley, for serving
- 2 tbsp.extra-virgin olive oil
Directions
- In a medium saucepan, heat oil over medium heat. Add onion and carrot and cook until onion is soft about 7 minutes. Add celery, garlic, and thyme, and cook, stirring, until garlic is fragrant, about 2 minutes more. Add chicken broth, 2 cups of water, and beans; bring to a boil. Season with salt and pepper.
- Reduce heat, and simmer until the soup has thickened slightly about 20 minutes. Stir ham into soup and season with salt and pepper.
- Serve warm topped with parsley.