Ham and White Bean Soup

This soup is easy for toddlers to eat. It’s perfect the way it is or blended into a more creamy texture if you think the kids are more likely to eat it that way.

You’ll Need

2 lb ham bone or ham hocks
2 Tbsp unsalted butter
1 medium onion, chopped
1 garlic clove, minced
1 large carrot, diced
2 stalks celery, diced
2 tsp fresh rosemary, finely chopped (optional)
2 900ml tetra packs low sodium vegetable/chicken stock
3 cans white cannellini beans, drained and rinsed

Prep and Cook

1

Place ham bone or hocks in a large pot and cover with water.
2

Bring water to a boil; reduce heat and simmer for 1 hour.
3

Remove the bone or ham hocks from the pot and set aside to cool.
4

Reserve 4 cups of the stock and discard the rest.
5

When cool, remove the ham from the bone and shred or cut into chunks.
6

In a large stock or soup pot, melt butter over low heat.
7

Add onion, garlic, carrots, celery and rosemary and saute over medium-high heat until softened (5 minutes).
8

Add reserved ham stock, vegetable stock, beans and ham to the pot and bring to a boil.
9

Reduce heat and simmer for 20-30 minutes.
10

To serve, ladle soup into warmed bowls and serve with whole wheat bread sticks or crackers.