Ham Kale White Bean Soup

When the winter chill sets in, there is nothing more comforting than a warm bowl of soup. This Ham and Kale White Bean Soup is a hearty, nourishing dish that brings together savory diced ham, creamy cannellini beans, and vibrant kale in a beautifully seasoned broth. It is an ideal meal for those looking for a healthy and satisfying dinner that can be prepared with minimal effort.

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This recipe is a fantastic way to use up leftover ham while incorporating fresh vegetables like carrots, celery, and onions. The addition of dried thyme and smoked paprika provides a subtle depth of flavor that enhances the natural creaminess of the white beans and the earthiness of the kale.

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 lb (450 g) cooked ham, diced
• 2 cans (15 oz/425 g each) cannellini beans, drained and rinsed
• 6 cups (1.5 L) low-sodium chicken broth
• 1 cup (240 ml) water
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional)
• Salt, to taste
• 4 cups (120 g) chopped kale, stems removed

Instructions

Step 1: Sauté Aromatics

Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

Step 2: Add Garlic

Add the minced garlic and cook for 1 minute, until fragrant.

Step 3: Brown the Ham

Stir in the diced ham and cook for 2 minutes.

Step 4: Combine Ingredients

Add the cannellini beans, chicken broth, water, bay leaf, thyme, black pepper, and smoked paprika (if using). Bring the mixture to a boil.

Step 5: Simmer

Reduce heat to a simmer. Cover and cook for 20 minutes.

Step 6: Add Kale

Add the chopped kale. Simmer uncovered for another 8-10 minutes, or until the kale is tender and the flavors have fully melded.

Step 7: Season and Serve

Taste and season with salt as needed. Remove the bay leaf before serving.

Zusatztipps für die Zubereitung

For the best results, ensure you thoroughly remove the tough stems from the kale before chopping. If you are using canned beans or broth, always verify the labels for potential allergens or additives, as sodium content can vary significantly between brands.

Varianten und Anpassungen

To make a vegetarian version, simply omit the ham and use vegetable broth instead; you can add extra beans or mushrooms to maintain heartiness. If you prefer different proteins, smoked turkey or sausage make excellent substitutes for the ham.

Serviervorschläge

This soup is best served hot with a side of crusty whole-grain bread to soak up the flavorful broth. For a brighter finish, add a fresh squeeze of lemon juice just before serving to balance the savory notes.

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With 260 calories and 20 grams of protein per serving, this Ham and Kale White Bean Soup is a balanced meal that doesn't compromise on taste. Enjoy this easy-to-make American classic as a comforting solution for your winter dinner rotation.

Recipe FAQs

→ What type of beans work best in this dish?

Cannellini beans are preferred for their creamy texture and mild flavor, which complement the ham and kale well.

→ Can smoked paprika be omitted or substituted?

Yes, smoked paprika adds depth but can be left out or replaced with a pinch of regular paprika or chili powder for a different flavor profile.

→ How should the kale be prepared before adding?

Remove thick stems and chop the kale into bite-sized pieces to ensure even cooking and tender greens in the soup.

→ What are good protein alternatives if ham is unavailable?

Smoked turkey or sausage can be used as substitutes to maintain the savory character of the dish.

→ Is it necessary to remove the bay leaf before serving?

Yes, removing the bay leaf prevents any tough texture and ensures a smooth eating experience.

→ Can this dish be made vegetarian?

By omitting the ham and using vegetable broth, you can create a vegetarian version that retains hearty flavor with extra beans or mushrooms.