Ham Kale White Bean Soup (Print Version)

A comforting blend of ham, white beans, and kale simmered in a flavorful broth.

# Ingredient List:

→ Meats

01 - 1 lb 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 oz 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
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 diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced ham and cook for 2 minutes to warm through.
04 - Add cannellini beans, chicken broth, water, bay leaf, thyme, black pepper, and smoked paprika. Bring to a boil.
05 - Reduce heat to a simmer, cover the pot, and cook for 20 minutes to develop flavors.
06 - Add chopped kale and simmer uncovered for 8-10 minutes until kale is tender and flavors meld.
07 - Taste the soup and season with additional salt as needed. Remove bay leaf before serving.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinner that doesn't feel rushed or compromised.
  • The ham does all the heavy lifting flavor-wise, so you skip the fussing and get straight to eating something deeply satisfying.
  • One pot, minimal cleanup, and it tastes even better the next day when you reheat it.
02 -
  • Don't add the kale until the end or it falls apart into a mushy disappointment—I learned this by watching my first batch basically dissolve.
  • Taste the broth before you serve it; canned broth brands vary wildly in saltiness and you're the only one who knows how much seasoning you like.
03 -
  • Slice your carrots thin and uniform so they finish cooking at the same time as everything else—chunky pieces will still be hard when the kale is done.
  • Save the stems from the kale to simmer in the broth while everything cooks, then fish them out before serving; this adds depth without any extra work.
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