Soup:
- 1 tablespoon olive oil
- 2 ½ cups ham, diced
- 2 tablespoons butter
- ½ cup white wine
- 3 cloves garlic
- 1 onion, diced
- Handful baby carrots, diced
- 2 celery ribs, diced
- 1 teaspoon Worcestershire
- 1 teaspoon hot sauce
- 2 (16 ounce) cans pinto beans, drained
- 6 cups chicken broth
- ¼ cup heavy cream
- 2 cups spinach
- Parmesan for serving
Seasonings:
- 1 teaspoon EACH: oregano, basil, parsley, mustard powder
- ¼ teaspoon pepper
Directions
Heat olive oil in Dutch oven over medium-high heat. Add ham and cook until golden and crisp, 1-2 minutes per side. Remove from pot and set aside.
Turn off heat and add wine. Set heat to medium and use a wooden spoon to deglaze pan. Let wine bubble and reduce by half (about 4 minutes).
Add butter to melt and add garlic. Cook 1 minute. Add onions, carrots, celery, Worcestershire, hot sauce, and seasonings. Stir to combine and cook 10 minutes.
Add pinto beans, broth, and cream. Bring to a boil then reduce to simmer.
Add ham back. Simmer, partially covered, 30 minutes.
Add spinach, and let wilt, 3 minutes.
Serve with Parmesan on top.
This recipe is from The Cozy Cook.
