Kurobuta Ham and White Bean Soup
Mandy Tanner
4
30 minutes
30 minutes
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
In a large pot over medium-high heat, add the chicken broth and bring to a simmer.
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.
Just before serving, add the spinach and lemon juice and stir to combine. Taste for seasoning and add kosher salt and pepper as necessary.
Portion into serving bowls and top with grated Parmesan, as desired.