3/4 Teaspoon Fresh Rosemary or 1/4 Teaspoon Dried Rosemary
2 Cups Chicken Stock, or Reduced-Sodium Canned Broth
2 Cans (14 1/2 ounces each) White Beans, Drained and Rinsed
1 Cup Canned Chopped Tomatoes
Salt and Pepper
3 Cups Lightly Packed Baby Spinach, Washed Well and Dried
2 Cups Leftover Bourbon-Glazed Ham, (or Lamb, below), Cut Into Half-Inch Pieces
2 Cups Leftover Garlic-Roasted Leg of Lamb, (or Ham, Above), Cut into Half-Inch Pieces
Instructions
1. In a medium saucepan, heat oil over medium heat just until
glistening. Add onion and rosemary, and cook until onion is soft
and translucent, about 5 minutes.
2. Add chicken stock, 2 cups of water, beans, and tomatoes; bring
to a boil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Reduce heat, and simmer, skimming occasionally, until the soup
has thickened slightly, about 20 minutes.
3. Stir spinach into the soup, and cook just until it wilts, about 1
minute. Divide the chopped ham or lamb among four bowls, and
ladle the hot soup on top.
Serving
Suggestions
Serves 4
Originally Submitted
2/23/2013
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