Kale and white bean soup has always fascinated me with its delicious and beautiful simplicity. I love soups packed with leafy greans, not only because how healthy they are but because of how stunning they are in presentation. A few years ago I attempted to make a kale and white bean soup to horrible, inedible results. Looking back I'm positive I just got too complicated with it and probably picked a bad recipe.
When I decided to whip this soup up for dinner, I went straight to simple flavors that I knew worked well together. The addition of ham is a must in my book as the deep, rich flavors that ham creates in this dish really can't be replaced. The soup came together in a matter of minutes–as in under 5 minute prep time and 15 minute cook time. It's a keeper in my book!
Kale, White Bean and Ham SoupServes 4
1 Tbsp olive oil
1 small onion, chopped
8 oz ham steak or left over spiral ham, chopped
8 oz bag kale, precut
6 cups chicken stock
1 15-oz can white beans, rinsed and drained
salt to taste
Heat the olive oil in a medium stock pot over medium-high heat. Add in the onion and ham and sauté until the ham is slightly browned and the onions are opaque. Add in the kale and cook, stirring occasionally for 1 minute. Add in the chicken stock and beans. Bring to a boil. Add salt to taste. Remove from heat and serve.