This is a recipe that Debra made for me years ago.  She is unable to locate the original recipe and I have made a few modifications anyway.  


2 TBS olive or coconut oil
2 carrots, peeled and diced
1 onion, peeled and diced
1 TBS minced garlic
1-2 lbs of ham, cubed
1.5 quart chicken stock
1 TBS herbs de provence
2 cans of white beans, rinsed
3-4 cups of baby spinach
Salt and pepper to taste


  1. Heat oil in large stock pot, add carrot, onions and garlic and sauté until onions are translucent.
  2. Add remaining ingredients excluding spinach.
  3. Simmer 20-30 minutes.
  4. Place half of soup in food processor or blender, blend until smooth, and pour back into pot.
  5. Add spinach and stir until leaves are wilted.

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