Kurobuta Ham and White Bean Soup

By: Mandy Tanner

Mandy Tanner's Kurobuta Ham and White Bean Soup is a comforting delight born from the alchemy of leftovers. Succulent Kurobuta ham and cannellini beans simmer in a flavorful broth, harmonizing into a rich, soul-warming experience. Fresh spinach and a hint of lemon add vibrancy while grated Parmesan crowns each bowl. A testament to culinary magic, this soup transforms humble ingredients into a delectable masterpiece.

Ingredients

Kurobuta Ham and White Bean Soup

  • 4 cups (32 ounces) chicken broth or bone broth
  • 1 pound Kurobuta ham, cut into bite-sized pieces Buy Now
  • 1 can (15.5 oz.) cannellini or white kidney beans, drained
  • 6-9 ounces fresh spinach leaves (or frozen; see note above)
  • ¼ teaspoon fresh lemon juice
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • ¼ cup grated Parmesan, or Grana Padano, for serving

Kurobuta Ham and White Bean Soup

In a large pot over medium-high heat, add the chicken broth and bring to a simmer.
Add the ham and cannellini beans and reduce the heat as needed to maintain a simmer. Cook for about 15 minutes, until the flavors come together and the ham and beans are warmed through.
Just before serving, add the spinach and lemon juice and stir to combine. Taste for seasoning and add kosher salt and pepper as necessary.
Portion into serving bowls and top with grated Parmesan, as desired