Ingredients
Scale
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/2 large onion, chopped
- 2 carrots, thinly sliced
- 2 stalks celery, chopped
- 4 garlic cloves, minced
- 1/3 cup flour
- 6 cups low sodium chicken broth
- 2 cups cooked and cubed ham
- 15 oz. can canneli beans, rinsed and drained
- 1 tablespoon Dijon mustard
- 2 bay leaves
- 1 teaspoon dried parsley – (or 1 tablespoon fresh)
- 1/2 tsp EACH dried oregano, dried thyme, ground cumin
- 1/4 teaspoon pepper
- 2–3 cups half and half
Instructions
- Grab a large stock pot and turn the heat on Med. Add the oil and once that warms add the buttert. Add the onions and saute for 2 minutes
- Add carrots and celery and cook, while stirring, for a few minutes more
- Add garlic and saute for 30 seconds
- Sprinkle in flour then cook, stirring constantly for 1 1/2 minutes
- Turn heat to low and slowly stir in 5 1/2 cups chicken broth
- Stir in beans, Dijon mustard, bay leaves and spices
- Bring to a boil; immediately reduce heat cover, and simmer for 15-20 minutes or until vegetables are tender
- Scoop out 2 cups of the soup and process in a food processor or blender until pureed, return to soup
- Add ham and half and half and warm through
