Ingredients

• 1 tbls olive oil
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 2 rosemary stems, leaves picked and chopped
• 1 bay leaf
• 1 × 240g can red kidney beans, strained and rinsed
• 1 × 420g can butter beans, strained and rinsed
• 1 × 420g can chickpeas, strained and rinsed
• 250g DON shredded ham
• 750ml vegetable or chicken stock
• 1 handful parsley, roughly chopped
• 4-5 kale stlks, stems removed, leaves chopped roughly
• 1 tbls apple cider vinegar

Quick and Hearty Ham, Bean and Kale Soup

Prep

15

Ready in

15

Serves

4

Print

Method

1. Heat oil on medium in a large pot. Add onion, garlic, rosemary and bay leaf. Cook until onion is translucent.
2. Add beans, chickpeas, ham and stock
3. Bring to a boil and then reduce to a simmer after 10 minutes
4. Stir through parsley, kale leaves and vinegar to cook for a further 3 minutes or until kale has wilted slightly
5. Remove bay leaf and serve with crusty bread and butter