Tuscan Ham & Bean Soup
Warm up those winter days and nights with our delicious Tuscan Ham & Bean Soup. This hearty recipe is full of onion, garlic, carrots, potato, beans, cabbage or spinach, plus the full flavour of ham. Best served with hot buttered toast.
Recipe Tip Serve with hot buttered toast. For a less chunky option, mash the soup roughly with a potato masher before you add the chopping ham and cabbage or spinach
Ingredients
- 1.5 L water, warm
- 1 large onion, chopped roughly
- 4 cloves garlic, crushed
- 2 carrots, cubed
- 1 large potato, cubed
- 1 packets king vegetable soup mix
- 2 teaspoons mixed herbs
- 3 cups cabbage, shredded
- 1 pinch salt and pepper, to taste
- 1 ham hock
- 420 grams butter beans, drained
- 1.5 L water, warm
- 1 large onion, chopped roughly
- 4 cloves garlic, crushed
- 2 carrots, cubed
- 1 large potato, cubed
- 1 packets king vegetable soup mix
- 2 teaspoons mixed herbs
- 3 cups cabbage, shredded
- 1 pinch salt and pepper, to taste
- 1 ham hock
- 420 grams butter beans, drained
- Step 1 of 5Into a large pot, place the ham hock. Add the water and bring to a simmer.
- Step 2 of 5Add in the onion, garlic, carrots, potato, soup mix and dried herbs, simmering for 1 ½ hours.
- Step 3 of 5Add in the butter beans and continue cooking for 30 minutes. Remove the hock. When cool enough to handle, cut off the ham and then dice.
- Step 4 of 5Add the chopped ham and spinach or cabbage to the soup, heating through to wilt.
- Step 5 of 5Season with salt and pepper to taste and serve hot.
Method
- Step 1 of 5Into a large pot, place the ham hock. Add the water and bring to a simmer.
- Step 2 of 5Add in the onion, garlic, carrots, potato, soup mix and dried herbs, simmering for 1 ½ hours.
- Step 3 of 5Add in the butter beans and continue cooking for 30 minutes. Remove the hock. When cool enough to handle, cut off the ham and then dice.
- Step 4 of 5Add the chopped ham and spinach or cabbage to the soup, heating through to wilt.
- Step 5 of 5Season with salt and pepper to taste and serve hot.
Nutrition per serving
1927 Kilojoules
Protein33 grams
Fat20 grams
Carbs35 grams
Sugars9 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Into a large pot, place the ham hock. Add the water and bring to a simmer.
- Step 2 of 5Add in the onion, garlic, carrots, potato, soup mix and dried herbs, simmering for 1 ½ hours.
- Step 3 of 5Add in the butter beans and continue cooking for 30 minutes. Remove the hock. When cool enough to handle, cut off the ham and then dice.
- Step 4 of 5Add the chopped ham and spinach or cabbage to the soup, heating through to wilt.
- Step 5 of 5Season with salt and pepper to taste and serve hot.