Men Can Cook Chef Level: Welterweight
Yields 12 Servings
Intro
Rosemary Ham & Bean Soup is a great late fall and winter warming meal that you can do! It’s also relatively cheap to make and goes great with a sandwich or even just some buttered toast. Double the recipe and freeze some of it for later. I use a Dutch oven to make this soup, but any soup pot will work. I really like Rosemary Ham & Bean Soup and I think you will as well. Take the time to make this one you will not be disappointed.
Men you can do this!
Ingredients
- 3 15.5 oz Cans of Cannellini Beans
- 3 Garlic Cloves
- 2 TBS of Avocado Oil
- ½ TSP Dried Rosemary
- ¼ Tsp of Dried Thyme
- 1 Pinch of Crushed Red Pepper
- Pepper to taste
- 2 cups of Chicken Broth
- 24oz of Ham
- 2 handfuls of Baby Spinach
Directions
- Put one can of beans into a blender liquid and all. Mix it up well by pulsing the blender on and off.
- Drain the other 2 cans of Beans.
- In a Soup Pot on medium heat add in the minced garlic and the oil. Heat it until it becomes fragrant.
- Then add in the Beans from the blender and the drained beans.
- Follow up by the Seasonings, chicken broth, and ham. Mix everything well.
- Cover Soup Pot and increase heat to a medium-high. Bringing it to a boil.
- Once boiling takes the lid off and reduce the heat to a medium-low. Add in the Baby Spinach. Let it simmer for 15 minutes. Stir as needed.
- Smash the Beans lightly to thicken the soup.
- Bowl and Enjoy with some Swiss cheese and crusty bread!
Basic Nutrition details (Created in the My Fitness Pal App)
Calories 466 Carbs 41.4g Fat 14.4g Protein 40.5g
