Ham Bean Soup (Print Version)

# Ingredients:

01 - 2 and 1/2 cups ham, chopped into small bits
02 - 1 tablespoon olive oil
03 - 1 yellow onion, finely chopped
04 - 2 celery stalks, diced
05 - 3/4 cup finely chopped carrots
06 - 3 garlic cloves, finely minced
07 - 2 tablespoons butter
08 - 1/2 cup dry white wine
09 - 32 ounces pinto beans, rinsed and drained
10 - 6 cups chicken stock (low-sodium preferred)
11 - 1 teaspoon hot pepper sauce
12 - 1 teaspoon Worcestershire
13 - 2 cups fresh spinach leaves
14 - 1/4 cup heavy whipping cream, optional
15 - 1 teaspoon each: parsley, mustard powder, oregano, basil
16 - 1/4 teaspoon of sage and pepper

# Instructions:

01 - Heat olive oil, fry ham till browned on both sides (1-2 mins per side). Take it out and chop smaller if needed.
02 - Pour in the wine, scraping up bits on the pan. Let it simmer until it reduces halfway (around 4 mins).
03 - Melt the butter, sauté garlic for a bit, then add diced veggies and spices. Cook for 5 to 6 minutes.
04 - Stir in the beans, broth, optional cream, and cooked ham. Cover partially and simmer for half an hour.
05 - Add the spinach last, letting it soften (about 3 minutes). Taste and adjust spices if needed. Serve topped with grated parmesan.

# Notes:

01 - Works in a crockpot too
02 - Perfect for using up leftover ham
03 - Freezable for up to 3 months

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