Preparation
Total Time
Serves
- 1 cup Maple Leaf® Natural Ham, diced
- 2carrots, peeled, halved lengthwise, thinly sliced
- 2celery ribs, halved lengthwise, thinly sliced
- ½head fennel, halved, thinly sliced
- 1lg onion, halved and thinly sliced
- 3cloves garlic, finely chopped
- 1tbsp rosemary, finely chopped
- 1.5litres low sodium chicken stock
- 2tbsp olive oil
- 2tbsp Italian parsley, finely chopped
- 119 oz can cannellini bean, drained and rinsed
- Salt and pepper
- Place a large pot on medium heat.
- Add the oil, onion, carrots, fennel, garlic and celery. Cook, stirring frequently, for 5 minutes until the vegetables have softened.
- Stir in the rosemary, beans, ham and stock.
- Bring the soup to a boil and then to a simmer and cook for 20 to 25 minutes until flavours have blended.
- Add the parsley and season with salt and pepper as desired.
Serve with fresh baguette or your favourite crusty bread.
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