1 15-ounce can cannellini beans, rinsed and drained
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 15-ounce can crushed tomatoes
32-ounces low-sodium chicken broth
1 bay leaf
2 fresh sage leaves
2 sprigs fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1 bunch kale, chopped
3/4-pound of spiral sliced ham or ham steak, cut into ½” cubes
1 large chunk of day-old crusty bread, torn into 1-inch pieces (about 4 cups)
1/2 cup grated Parmesan cheese
*Tip: feel free to use other vegetables than those listed above as this is a very forgiving soup and a great opportunity to use whatever is in your fridge that needs to be eaten!
Leftovers can be frozen for up to one month.
Leave out the bread to make this recipe gluten-free and keto diet friendly!