Ham and Spinach Soup

This is a great recipe for using leftover ham. Just cube it and you’re in business. A great recipe for rainy days.


2 tbs. olive oil
2 medium onions, minced
2 cloves mashed garlic
10 oz. fresh spinach, chopped (about 8 cups)
2 tsp. sugar
1 tsp. dried Italian herb mix
1 tsp. dried basil
8 cups chicken stock
2 15 oz. cans Northern beans, drained and rinsed
1/2 tsp. fresh ground black pepper
1 cup mini bowtie pasta
2 cups ham, chopped into 1/2″ cubes


Heat the olive oil in a heavy-bottomed stock pot over medium heat. Add the onion and garlic and saute for about ten minutes until the onions are translucent. DO NOT BURN THE GARLIC. It will taste bitter if you do.

Add the chopped spinach, sugar, Italian herb mix and basil. Cook for about 10 minutes, stirring occasionally. The spinach will shrink down quite a bit.

Add the chicken stock and bring to a boil. Reduce heat to low and add the beans, black pepper, uncooked pasta and ham. Simmer for about 20 minutes until the noodles are done.

Serve with crusty bread.

Serves 4-6


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