A slight twist on an old favorite, this “ham” variation was a special request of Robin’s and while I can be a purest (or a rutt-est), I have to say that this version is not only delicious but an even leaner option of a pretty healthy Italian Sausage and White Bean Soup.
We selected a 7 oz slab of 98% fat free turkey ham from our Whole Foods deli section and were pleasantly surprised by the 10 grams of protein and only 2 grams of fat per 2 oz serving. So, on a cold rainy day you can feel both satiated and guilt-free with this one. As with most things here, while I’m cooking for two, we eat like four and there are leftovers for lunches throughout the week.
Ingredients:
7 oz turkey ham or your favorite ham variety, diced
2 – 3 cloves of garlic, pressed or minced
48 oz, low sodium chicken broth
3 15.5 oz cans, Cannellini or white kidney beans, drained and rinsed
handful of fresh chopped herbs such as basil or Italian parsley
salt, black pepper and crushed red pepper to taste
better than chicken bouillon (optional)
parmesan rinds (optional)
Add diced ham to a heated stock pot with just enough olive oil to coat the bottom. Saute the ham until slightly browned and fragrant. Add the garlic and saute about 1 minute. Deglaze the pan with some chicken broth then add the rest of the broth, the beans and salt, pepper and red pepper to taste. Stir through and bring to a simmer. Add basil and if you have them on hand, a parmesan rind or two to add more depth. Note: Every soup, stew or pasta sauce is better having simmered with a parmesan rind. If you are a fan of the Better than Bouillon line of bouillons, add a teaspoon to the simmering pot –it will really intensify the flavor. Once you enjoy it, you can decide what additions or changes to make. For example, sometimes I’ll add sliced mushrooms or carrots to the sauteeing process – or a fresh diced jalepeno for extra heat. You could also add pasta like orzo or mini-shells to make it more rich. Just add a little more liquid up front to account for the starch.
Simmer for at least 30 minutes. I like to add about 2 cups of chopped fresh Tuscan kale or fresh spinach for an added healthy kick about 5 – 10 minutes before serving. Top steaming bowls with grated parmesan cheese and fresh basil.
