Ham, White Bean and Escarole Soup

As the weather begins to get warmer, I begin a desperate effort to make just a few more crock pot recipes before it’s time to put it away for the season.

There’s really nothing preventing me from using the crock pot during the summer months, but it just doesn’t feel right. It would be like buying a snow shovel in July.

My crock pot is great for the winter, but it’s even better during these in between times, when the temperature is warming, yet still crisp enough to send a chill down your neck.

It’s precisely these kinds of days when a warm soup slowly stewing in the crock pot brings the most comfort. Mix up a batch of jalapeno cornbread just before dinner is served and you have the perfect dinner for a cool mid-Spring evening.

Like most crock pot recipes, this soup is extremely economical. Of course, beans and the produce cost next to nothing, but in this soup I used ham scraps leftover from a long ago meal that have been waiting patiently in the freezer for precisely this moment.

You also could use a leftover ham bone or a smoked ham hock. Or simply leave the ham out altogether for a delightful vegetarian dinner soup.

I used Cannellini beans because they are a little larger than Great Northerns and I think they give the soup a little more substance.

If you haven’t used it before, escarole is a type of rough lettuce, kind of like a mix between green leaf lettuce and kale. I don’t generally make a salad out of it on its own because it has a little too much texture, but it is perfect for fortifying other salad greens or throwing into a soup like this one.

Escarole adds an iron-rich flavor that is similar to spinach but not as strong.

Ham, White Bean and Escarole Soup

1 TBS Extra virgin olive oil

1 Medium white onion, diced

2 Carrots, peeled and diced

2 Celery stalks, leaves included, diced

8 oz Ham, small dice

2  cans Cannellini beans, drained

1/2 head Escarole lettuce, rough chop

16 oz Low-fat, low-sodium chicken stock (or vegetable stock)

1 tsp Dried thyme

1 tsp Dried basil

1 clove Garlic, crushed

Sea salt

Fresh cracked black pepper

1. Place cast iron pan over a medium heat. When hot, add EVOO. When smoking, add onions, carrot and celery. This combination of vegetables is called a mirepoix (MEER-eh-pwah) and is the basis for many soup recipes. Saute until onions are translucent, about five minutes, then add ham and saute another two minutes. Add garlic, saute another minute, then add to crock pot.

2. Add to crock pot the beans, thyme, basil and stock. Set dial to low and cook for about seven hours. During the final hour of cooking, stir in the escarole. Continue cooking on low for another hour. Season to taste with salt and black pepper.

This very basic soup recipe can be transformed into any number of variations by adding or substituting different types of beans, proteins, seasonings and even greens.

You can even add pastas, such as elbow macaroni or orzo, and a little crushed tomato if you want to make a  more traditional Italian soup.

 

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