When I looked in my fridge and freezer last night to figure out what to have for dinner, I found leftover ham from Easter and most of a bag of baby spinach. Based on those two ingredients, I created a delicious soup loosely based on a Rachael Ray recipe I like. I presume I’m not the only one with Easter ham hanging out in my freezer, so I thought I’d share the wealth.
Tasty Springtime Soup
3 tbsp Olive oil
1 medium size yellow onion, diced
1 cup diced cooked ham
1 tbsp minced garlic
1 lemon
Tabasco sauce
6 cups chicken broth
2 15 oz. cans cannellini beans
1/2 box of rotini
1 bag of baby spinach
1 cup dry white wine
Heat the oil in a stock pot, add the onions and cook until they’re translucent
Add the ham, garlic, zest of the lemon, and 4-5 shakes of Tabasco sauce
Pour in the chicken broth, squeeze the lemon and add the juice to the broth, rinse and drain the beans and add them in
Bring the soup to a boil and add the pasta, cook for amount of time indicated (about ten minutes)
Add the baby spinach and white wine, boil for about 3 more minutes, just enough to wilt the spinach
Serve with crusty bread