This recipe is an easy and satisfying way to transform leftover ham and a ham bone into a hearty meal. Start this classic soup by simmering a ham bone or ham hocks with water to create a savory broth. Add carrots, celery, onion, and white beans and cook until softened. Mash up some of the beans to thicken the soup, then stir in diced ham. Serve with crusty bread for a simple lunch or dinner.
What to buy: In case you’re having trouble finding cannellini beans, they’re sometimes labeled white kidney beans instead.
This recipe was featured as part of our Easter Leftovers recipe slideshow.
This Dutch oven is ideal for a wide range of uses on the stovetop and in the oven: sauté, simmer, fry, broil, braise, bake, and roast in it—and it's handsome enough to bring straight to the table too.See It ›
by Amy Schulman | “Living Lively,” by Haile Thomas, is part plant-based cookbook, part empowerment manifesto. The 19...