# Ingredient List:
→ Meats
01 - 1 pound cooked ham, diced
→ Vegetables
02 - 1 large yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 4 cups chopped kale, stems removed
06 - 3 cloves garlic, minced
→ Beans & Legumes
07 - 2 cans (15 ounces each) cannellini beans, drained and rinsed
→ Liquids
08 - 6 cups low-sodium chicken broth
09 - 1 cup water
→ Herbs & Spices
10 - 1 bay leaf
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon smoked paprika, optional
14 - Salt to taste
→ Oils
15 - 2 tablespoons olive oil
# How to Make:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
02 - Add garlic and cook for 1 minute, until fragrant.
03 - Stir in diced ham and cook for 2 minutes.
04 - Add cannellini beans, chicken broth, water, bay leaf, thyme, black pepper, and smoked paprika if using. Bring to a boil.
05 - Reduce heat to a simmer. Cover and cook for 20 minutes.
06 - Add chopped kale. Simmer uncovered for 8-10 minutes, or until kale is tender and flavors meld.
07 - Taste and season with salt as needed. Remove bay leaf before serving.
