Ingredients
2 tbsp. extra-virgin olive oil
1 small yellow onion, chopped
2 small carrots, thinly sliced
1 stalk celery, thinly sliced
4 cloves garlic, minced
1 tsp. fresh thyme
1/2 tsp. sweet paprika
2 c. low-sodium chicken broth
2 (15-oz.) cans white beans, drained and rinsed
Kosher salt
Freshly ground black pepper
2 cups leftover ham, shredded
Freshly chopped parsley, for serving
Preparation
Step 1In a medium saucepan, heat oil over medium heat. Add onion and carrot and cook until onion is soft about 7 minutes. Add celery, garlic, and thyme, and cook, stirring, until garlic is fragrant, about 2 minutes more. Add chicken broth, 2 cups of water, and beans; bring to a boil. Season with salt and pepper. Step 2Reduce heat, and simmer until the soup has thickened slightly, about 20 minutes. Stir ham into soup and season with salt and pepper. Step 3Serve warm topped with parsley.
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