Ham and Bean Soup (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil
02 - 2 1/2 cups diced ham
03 - 1/2 cup dry white wine
04 - 2 tablespoons butter
05 - 3 cloves garlic, minced
06 - 1 yellow onion, diced
07 - 3/4 cup diced carrots
08 - 2 celery ribs, diced
09 - 1 teaspoon Worcestershire sauce
10 - 1 teaspoon hot sauce
11 - 32 ounces pinto beans, drained
12 - 6 cups low sodium chicken broth
13 - 1/4 cup heavy cream (optional)
14 - 2 cups spinach
15 - 1 teaspoon each: oregano, basil, parsley, mustard powder
16 - 1/4 teaspoon each: sage, pepper

# Instructions:

01 - Crisp ham in olive oil until golden, 1-2 minutes per side. Remove and dice.
02 - Add wine and reduce by half, about 4 minutes, scraping pan bottom.
03 - Melt butter, cook garlic, then add vegetables and seasonings. Cook 5-6 minutes.
04 - Add beans, broth, cream and ham. Simmer partially covered 30 minutes.
05 - Add spinach and wilt 3 minutes. Adjust seasonings and serve with parmesan.

# Notes:

01 - Can be made in slow cooker
02 - Great for leftover ham
03 - Freezes well up to 3 months

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