White Bean And Ham Soup

Ingredients:

1 tablespoon avocado oil

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrot

2 teaspoons minced garlic

1 carton low sodium vegetable broth

1 bay leaf

1 teaspoon fresh minced rosemary

Seasonings of your choice (I used Italian seasoning, a dash of no salt lemon pepper, vegetable soup base, dash of chicken bouillon powder)

1 cup diced ham

1/2 can undrained no salt added great northern beans

1 cup fresh spinach, stems removed

Sauté onion, carrots & celery for 10 minutes on medium heat

Add seasonings

Add garlic and sauté 2 minutes

Add broth and 2 cups water & bay leaf

Bring to a boil

Cover & simmer until vegetables are tender

Add white beans & ham, simmer for 15 minutes

Add spinach, simmer until wilted

Enjoy!

Yes, you can use olive oil or any other cooking oil of your preference.

Any diced ham works well. You can use leftover ham or purchase pre-diced ham from your grocery store.

Yes, you can use dried rosemary, but adjust the quantity as dried herbs are more potent than fresh. Start with half the amount.

You can use a mix of dried oregano, basil, thyme, and a pinch of red pepper flakes for a similar flavor profile.

Chicken broth or even water with additional seasonings can be used as substitutes.

Yes, you can use cannellini beans or navy beans instead of great northern beans.

Allow the soup to cool, then store it in an airtight container in the refrigerator for up to 3-4 days.

Yes, you can freeze the soup for up to 2-3 months. Thaw it in the refrigerator before reheating.

Absolutely, omit the ham and use vegetable broth for a delicious vegetarian version.

Kale or Swiss chard can be excellent substitutes for spinach in this soup. Adjust the cooking time accordingly.