Classic White Bean & Ham Soup
Ingredient
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2 tablespoons extra-virgin olive oil
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1 ½ cups chopped onion
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½ cup chopped carrot
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½ cup chopped celery
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2 cloves garlic, minced
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1 tablespoon chopped fresh parsley
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1 tablespoon chopped fresh thyme or 1 teaspoon dried
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¼ teaspoon salt
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4 cups low-sodium chicken broth
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2 (15 ounce) cans navy beans, rinsed
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¾ cup chopped ham
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2 cups chopped green cabbage
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1 tablespoon white-wine vinegar
Direction
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Heat oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Add parsley, thyme and salt; cook, stirring for 1 minute.
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Add broth and beans; bring to a boil. Reduce heat to a simmer; stir in ham. Cover and cook until the vegetables are tender, about 10 minutes.
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Stir in cabbage and vinegar. Cover and cook 5 minutes more.
