Ham Kale White Bean Soup (Print Version)

A hearty blend of ham, white beans, and kale in a flavorful, comforting broth for a healthy dinner.

# Components:

→ Meats

01 - 1 lb cooked ham, diced

→ Vegetables

02 - 1 large yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 4 cups chopped kale, stems removed
06 - 3 cloves garlic, minced

→ Beans & Legumes

07 - 2 cans (15 oz each) cannellini beans, drained and rinsed

→ Liquids

08 - 6 cups low-sodium chicken broth
09 - 1 cup water

→ Herbs & Spices

10 - 1 bay leaf
11 - 1 tsp dried thyme
12 - 1/2 tsp black pepper
13 - 1/2 tsp smoked paprika
14 - Salt to taste

→ Oils

15 - 2 tbsp olive oil

# Method:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until vegetables soften.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced ham and cook for 2 minutes to warm through.
04 - Add drained cannellini beans, chicken broth, water, bay leaf, thyme, black pepper, and smoked paprika. Bring to a boil.
05 - Reduce heat to a simmer, cover, and cook for 20 minutes to allow flavors to develop.
06 - Add chopped kale and simmer uncovered for 8 to 10 minutes until kale is tender and flavors have melded.
07 - Taste and adjust seasoning with salt as needed. Remove bay leaf before serving.

# Expert Advice:

01 -
  • It's ready faster than you'd expect, leaving plenty of evening ahead of you after dinner.
  • The smoked paprika gives it depth without demanding any fancy ingredients you don't already have.
  • Kale actually becomes tender and sweet in the broth instead of stubbornly chewy.
  • One pot means one pot to clean, which is its own kind of magic on a weeknight.
02 -
  • Don't skip rinsing the canned beans or you'll end up with murky, starchy broth instead of something clear and clean-tasting.
  • Kale absolutely must have its tough stems removed—I learned this the hard way by giving someone a spoonful with a stem still in it and watching their face.
03 -
  • Cut your vegetables roughly the same size so they cook evenly and the soup feels intentional rather than haphazard.
  • Taste before adding salt—the ham and broth already carry enough saltiness that you might need less than you think, which prevents that over-salted flatness.
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