Name: Ham and White Bean Soup with Spinach and Cream Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2-1/2 packed cups cooked ham (shredded or chopped); 1 cup diced yellow onion (about 1/2 onion); 1 cup diced carrots (about 2 carrots); 1 tablespoon minced garlic (about 3 cloves); 3 cups fresh baby spinach (coarsely chopped); 3 tablespoons olive oil (divided); 2 tablespoons unsalted butter; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3/4 teaspoon dried thyme; 3/4 teaspoon dried oregano; 1/8 teaspoon ground cayenne pepper; 2 tablespoons all-purpose flour; 32 ounces chicken broth; 30 ounces white beans (2 cans, drained); 2 bay leaves; 1 cup heavy cream; 3/4 cup whole milk (or more heavy cream as an alternative); Hearty buttered bread (optional, for serving)

Ingredients

3 tablespoons olive oil (divided)

2-1/2 packed cups cooked ham (shredded or chopped)

2 tablespoons unsalted butter

1 cup diced yellow onion (about 1/2 onion)

1 cup diced carrots (about 2 carrots)

1 tablespoon minced garlic (about 3 cloves)

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 teaspoon dried thyme

3/4 teaspoon dried oregano

1/8 teaspoon ground cayenne pepper

2 tablespoons all-purpose flour

32 ounces chicken broth

30 ounces white beans (drained and rinsed)

2 bay leaves

3 cups fresh baby spinach (coarsely chopped)

1 cup heavy cream

3/4 cup whole milk (or more heavy cream as preferred)

Hearty buttered bread (optional, for serving)

Instructions

Step 1: In a large pot over medium-high heat, heat 1 tablespoon of olive oil. Add the ham and sauté until it turns golden and slightly crispy. Remove the ham with a slotted spoon and transfer to a plate. Don’t wipe out the pot.

Step 2: Check the amount of grease in the pot. If more than 2 tablespoons, drain the excess. If less, add 2 tablespoons olive oil.

Step 3: Add the butter, diced onion, carrots, and minced garlic to the pot. Sauté for 4–6 minutes until the vegetables are soft.

Step 4: Stir in the salt, pepper, thyme, oregano, cayenne, and flour. Continue cooking and stirring for 1 more minute to cook off the raw flour taste.

Step 5: Gradually pour in 1 cup of chicken broth while stirring constantly, scraping the bottom of the pot to loosen browned bits. Once the mixture thickens, gradually add the remaining 3 cups of broth.

Step 6: Add one can (about 15 ounces) of drained white beans and the bay leaves. Bring the soup to a boil, then reduce heat to a gentle simmer. Cook uncovered for 10–15 minutes, stirring occasionally.

Step 7: Remove about 2 cups of soup and blend it until smooth. Return the blended soup to the pot and stir to combine.

Step 8: Add the remaining can of beans, chopped spinach, sautéed ham, heavy cream, and milk to the pot. Simmer over medium heat for 3–5 minutes until the spinach wilts and the soup thickens slightly.

Step 9: Remove and discard the bay leaves. Taste the soup and adjust seasonings as needed.

Step 10: Serve the soup hot, optionally with hearty buttered bread on the side.

Tips & Variations

Use smoked ham for extra depth of flavor.

For a thicker soup, blend more of the soup mixture before adding the remaining beans.

Substitute kale for spinach if preferred, but add it a bit earlier to allow for tougher texture.

To make the soup dairy-free, omit the cream and milk or use coconut milk instead.

Storage

Store leftover ham and bean soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the soup if it has thickened. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned ham or leftover ham for this soup?

Yes, cooked leftover ham works perfectly. Just chop or shred it before sautéing. Avoid uncooked ham or ham with added liquid brines for the best texture and flavor.