White Bean and Ham Soup

By Chez_Alexander

Ingredients

• 1 TBS butter
• 1 large white onion, coarsely chopped
• 1 carrot, coarsely shredded
• 1 clove garlic, peeled and smashed
• 3 thyme sprigs
• 1/2 tsp ground coriander
• 4 cups chicken stock
• 3 cans (15 oz) cannellini beans, drained
• 1 lb smoked ham, in one piece
• Kosher salt and pepper to taste
• 1 scallion, thinly sliced crosswise
• Croutons for garnish

Preparation

Step 1

1. Melt butter in a large soup pot. Add the onion, carrot, thyme, and coriander; cook over medium-high heat, stirring, until softened, about 3 minutes.

2. Add the stock, beans, and ham, and bring to a boil. Cover partially and cook over moderate heat for 20 minutes.

3. Remove the ham from the soup and cut into 1/2" pieces. Discard the thyme sprigs. Working in 2 batches, transfer soup to a blender or food processor and puree until smooth.

4. Return the soup to the pot and stir in the diced ham. Season the soup with salt and pepper and ladle into warmed shallow bowls.

5. Top with croutons and scallions and serve.

Soup can be refrigerated for up to 3 days. Also freezes well.

Makes 4 servings. Each serving = 10 Weight Watchers points.