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Two Bowls of Ham, Spinach, & Cannellini Bean Soup Placed on a Wood Counter

Ham Spinach Cannellini Bean Soup

A quick, chunky ham and cannellini bean soup for leftover Easter ham: sautéed carrots and onion with Creole seasoning, reduced-sodium chicken broth, white beans, diced ham, bay leaves and a handful of fresh spinach. Ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 large carrots diced
  • 1 small onion diced
  • 1 tablespoon Creole seasoning
  • 46 oz reduced-sodium chicken broth
  • 15 oz cannellini beans 1 can, undrained; or Great Northern beans
  • 2 cups diced cooked ham or whatever you have
  • 2-3 bay leaves
  • 5 oz fresh spinach stems removed

Method
 

  1. Heat the olive oil and butter in a Dutch oven. Add the carrots, onion and Creole seasoning and sauté 5-7 minutes until soft.
  2. Add the chicken broth, the undrained beans, the ham and the bay leaves. Bring to a boil, then reduce the heat and simmer 5 minutes.
  3. Remove the bay leaves and stir in the spinach until it wilts. Serve right away.

Notes

Use reduced-sodium broth; regular broth makes this too salty with the ham.