Description
Simple and hearty, with a taste of Tuscany
Ingredients
Scale
- Hambone
- 6 cups water
- 2 Tbsp olive oil
- 1 large onion, chopped
- 3 large carrots, chopped
- 3 stalks celery, chopped
- 3–4 potatoes, peeled and chopped
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1 tsp rubbed sage
- 1/4 tsp pepper
- 2 cups cooked ham, chopped
- 1 can cannellini beans, rinsed and drained
- 1 can diced tomatoes
- 2 cups torn kale leaves, stripped from tough ribs
- Freshly grated parmesan cheese
Instructions
- Cook the hambone in 6 cups water – 30 minutes on high pressure for a pressure cooker, or at least 1 hour on the stove
- Remove meat from the bone, strain broth, and allow to cool so you can skim off the excess fat
- In a large soup pot, cook onion, carrots, and celery in olive oil for 5 minutes
- Add the minced garlic, and cook another 2 minutes
- Pour in the wine, and allow to reduce by half
- Add the ham broth and potatoes, rubbed sage, and pepper
- Cover and simmer for 10-12 minutes, or until vegetables are tender
- Add the ham, cannellini beans, and tomatoes and return to a simmer
- Stir in the kale, and allow to wilt – about 2 minutes
- Serve topped with freshly grated parmesan cheese
- Prep Time: 1 hour
- Cook Time: 25 mins
