|Oh, ham, so juicy and delicious. What am I to do with you after the holidays are over?|
What you need:
1 tbsp olive oil
2 tbsp butter
1 tbsp flour
1 cup diced onion
1 cup diced carrot
1 cup diced celery
3 cloves garlic, minced
2 cups diced, cooked ham
3 oz fresh baby spinach, chopped (about 1 to 1 ½ cups)
3 cans (15 oz) white beans (Northern, Navy, or Cannellini – I used one of each)
6 cups Chicken or Vegetable broth
1 cup dry white wine
1 tsp crushed red pepper flakes
2 tsp thyme
1 tsp dried rosemary, crushed
1 tsp sage
2 tsp garlic powder
2 tsp parsley
Salt & pepper, to taste
What you do:
1. Drizzle olive oil in bottom of a stock pot and place over medium heat Melt 2 tbsp of butter in stock pot, as well.
2. Toss diced onion, carrots, and celery in stock pot. Cook for about 6-8 minutes, until soft. Add minced garlic and cook for additional 5 minutes.
3. Add 1 tbsp flour and mix well to dissolve with butter and coat vegetables.
4. Deglaze stockpot with 1 cup of your favorite dry white wine and allow to cook for several minutes.
5. Add broth. Increase heat and bring to boil.
6. Add seasonings/spices, diced ham, and beans. Decrease heat to medium-low and cover for 8-10 minutes.
7. Add fresh baby spinach and cover & simmer for additional 5 minutes. You may want to adjust the seasonings/spices to taste at this time.