White bean and ham

By á-3763

Ingredients

• 3 tablespoons butter
• 2 tablespoons olive oil
• 1/2 large onion, chopped
• 2 carrots, thinly sliced
• 2 stalks celery, chopped
• 4 garlic cloves, minced
• 1/3 cup flour
• 6 cups low sodium chicken broth, divided
• 2 tablespoons cornstarch
• 2 cups cooked and cubed ham
• 15 oz. can canneli beans, rinsed and rained
• 1 tablespoon Dijon mustard
• 2 bay leaves
• 1 tablespoon chicken bouillon
• 1 teaspoon dried parsley (or 1 tablespoon fresh)
• 1/2 tsp EACH dried oregano, dried thyme, ground cumin
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes (optional)
• 4 cups (1 pound) uncooked refrigerated cheese tortellini
• 2-3 cups half and half *
• Garnish (optional)
• fresh parsley
• Parmesan cheese

Preparation

Step 1

Melt butter in olive oil in Dutch oven/large soup pot over medium high heat. Add onions and saute for 2 minutes. Add carrots and celery and cook, while stirring, for 3 minutes. Add garlic and saute for 30 seconds. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
Turn heat to low and gradually stir in 5 1/2 cups chicken broth. Whisk 2 tablespoons cornstarch with remaining 1/2 cup chicken broth and add to soup. Stir in ham, beans, Dijon mustard, bay leaves, bouillon and all remaining herbs and spices.
Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender.
Add tortellini and boil for 1-2 minutes or until cooked al dente.
Stir in half and half, adding additional half and half or broth if desired for a less “chunky” soup and warm through.
Garnish individual servings with fresh parsley and Parmesan cheese if desired.