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Kurobuta Ham and White Bean Soup

Mandy Tanner
Servings

4

Prep Time

30 minutes

Cook Time

30 minutes

Category

Ham

Mandy Tanner's Kurobuta Ham and White Bean Soup is a comforting delight born from the alchemy of leftovers. Succulent Kurobuta ham and cannellini beans simmer in a flavorful broth, harmonizing into a rich, soul-warming experience. Fresh spinach and a hint of lemon add vibrancy while grated Parmesan crowns each bowl. A testament to culinary magic, this soup transforms humble ingredients into a delectable masterpiece.

Ingredients

  • 4 cups (32 ounces) chicken broth or bone broth
  • 1 lb. Kurobuta ham, cut into bite-sized pieces
  • 1 can (15.5 oz.) cannellini or white kidney beans, drained
  • 6 to 9 ounces fresh spinach leaves (or frozen)
  • ¼ teaspoon fresh lemon juice
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • ¼ cup grated Parmesan, or Grana Padano, for serving

Directions

  1. In a large pot over medium-high heat, add the chicken broth and bring to a simmer.
  2. Add the ham and cannellini beans and reduce the heat as needed to maintain a simmer. Cook for about 15 minutes, until the flavors come together and the ham and beans are warmed through.
  3. Just before serving, add the spinach and lemon juice and stir to combine. Taste for seasoning and add kosher salt and pepper as necessary.
  4. Portion into serving bowls and top with grated Parmesan, as desired.