Ham soup.

Ingredients

Soupe
▢1 tablespoon of olive oil
es2 1/2 cups ham, cut into cubes
▢1⁄2 cup dry white wine, see notes
▢ 2 tablespoons of butter
‘3 garlic cloves, minced
en1 yellow onion, cut into cubes
33⁄4 cup carrots, diced
de2 ribs of celery, diced
à1 teaspoon Worcestershire sauce
▢1 teaspoon of hot sauce
▢32 oz. pinto beans, (two 16 oz. cans. ) Drained but not rinsed.
ur6 cups of low-sodium chicken broth
,1⁄4 cup heavy cream, optional
‘2 cups of spinach
Seasonings
utar1 teaspoon EACH: dried oregano, basil, parsley, mustard powder
▢1⁄4 teaspoon EACH: ground sage, pepper
To serve
▢Fresh grated parmesan cheese, optional*

Instructions

Heat the olive oil in a large saucepan over medium-high heat. Add the ham and cook until golden brown and crispy, 1-2 minutes on each side. Reserve and dice once cooled (if not already dice), I crisp whole ham slices and dice them after.
Put out the fire and add wine. Set the heat to medium and use a silicone spatula to “clean” the bottom and sides of the pan. Let it boil slowly and reduce to half, about 4 minutes.
Melt the butter and add garlic. Cook for 1 minute. Add onions, carrots, celery, Worcestershire sauce, hot sauce and seasonings. Stir to mix and wait for 5 to 6 minutes.
Add the drained pinto beans, then the chicken broth and heavy cream if using. Bring to a boil, then reduce the fire.
Add the ham. Let simmer, partially covered, for 30 minutes. (Run a silicone spatula along the bottom every 10 minutes or so, to lift the ingredients that have been deposited at the bottom. )
Add the spinach and let it simmer, about 3 minutes.
Taste and adjust seasoning if necessary. Transfer to serving bowls and sprinkle with freshly grated Parmesan if you’d like.
Remarques
Slow Cooker Method:
Add all the ingredients except spinach in the slow cooker (skip out the wine). Cook on low heat for 6 hours or high heat for 3-4 hours.
Add the spinach for the last 5 minutes, or until they wilt.
Optional: fry the ham and defrost the jar with wine as indicated in the cooking method if desired. Many slow cookers allow you to brown the meat directly into the slow cooker insert.
Pro tips:
Hot sauce, Worcestershire sauce and mustard powder are flavor enhancers in this soup that can’t be tasted directly. Hot sauce doesn’t make it spicy. Using Frank’s hot sauce
Wine: pinot grigio, chardonnay or blanc sauvignon are great in this recipe. Chicken broth can be used if you don’t cook with wine
Beans: Any canned bean you like to eat can be used in this soup, including Great Northern, Cannellini, Navy or a combination of beans.
To use up dry beans, try this ham and bean soup recipe.
Sodium: Ham is generally fairly salty and canned beans also contain added sodium. Therefore, I recommend using low-sodium chicken broth. If you only have ordinary broth, you can quickly rinse your beans to remove a little salt