Tuscan Ham and Bean Soup

11 04 2012

I love leftovers and coming up with new ways to re-purpose them! Easter was a few days ago and we had a good amount of ham leftover, along with the ham bone. I’ve used the leftovers in a few ways, including my last post (Fettuccine Primavera with Goat Cheese Sauce and Leftover Easter Ham) as well as making homemade ham stock and using leftover cubed ham for tonight’s elegant Tuscan bean soup.

Serve with crusty bread and a glass of crisp white wine and not only will you have a winning homemade supper that you can be proud of, you’ll feel resourceful having used up every possible bit of that leftover Easter ham!

Tuscan Ham and Bean Soup

The following serves 6-8 (compliments of Emeril Lagasse, with a few of This Girl’s tweaks such as using ham stock and leftover Easter ham):

  • 1 can cannellini or northern white beans, drained and rinsed (15 oz)
  • 1 can chick peas, drained and rinsed (15 oz)
  • 3 Tbsp olive oil
  • 2 cups diced yellow onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 4 cloves garlic, minced
  • 1 can diced tomatoes (14 oz)
  • 1 head kale, steams removed and chopped
  • 8 cups ham stock (use chicken or vegetable stock if you don’t have a ham bone)
  • Leftover Easter ham, cubed
  • Couple pinches each dried rosemary, thyme and oregano (or if using fresh: 2 sprigs rosemary, 3 sprigs thyme, 1 sprig oregano)
  • 1 bay leaf
  • 1 tsp red pepper flakes
  • Salt and pepper
  • Grated parmesan and a rind if you have one

To make stock with leftover ham bone: Clean the bone of the ham meat as much as you can and store meat in the fridge until later. Place the ham bone in a large soup pot and cover with water. Add half an onion, handful of baby carrots and a couple of celery stalks with leaves. Cover with a lid and bring to a boil over medium-high heat and cook for 2 hours (turn down to a simmer once boiling). Strain the broth and keep warm back in the pot if using that day, or cool down and store in the fridge if you’re using it another day. When the bone is cool enough to handle, pick off any usable meat and set aside if using right away, or store in the fridge if using later. I made the stock the day before to save myself time. If you don’t have a ham bone, use chicken or vegetable stock instead and skip this step altogether.

In another large soup pot, heat the olive oil over medium heat.  Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with red pepper flakes, salt and black pepper, to taste. Add the diced tomatoes, both beans, and 8 cups of ham stock (or chicken or vegetable stock). If you’re using ham stock, make sure to pour through a strainer as you add to the pan to catch any fat. Next add the herbs and cheese rind. Cook for 20 minutes, then add the chopped kale and chopped ham. Continue cooking until the beans are completely tender. Remove and discard the bay leaf and cheese rind. Season with salt and pepper to taste.

Serve the soup in large bowls with grated parmesan and crusty bread.

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6 04 2015
FoodHomeLifeStyle 7 Leftover Ham Recipes

[…] what ham recipe roundup would be complete without including a recipe for ham and bean soup. This Tuscan Ham and Bean Soup from This Girl’s Gotta Eat! is inspired by Emeril but includes her recipe to make ham stock using the leftover ham […]

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