Ingredients

Scale

2 Tablespoons olive oil
1 large onion, peeled & chopped
3 – 5 cloves garlic, peeled & chopped
3 large stalks of celery, chopped
3 large carrots, peeled & chopped
1 ham bone & juices from cooking the ham
2 – 4 cups water (or more, as needed)
1 1/2 cups dry chickpeas (or 2 – 3 cans, drained)
1 large bay leaf
1 quart of canned tomatoes (or 2 15-oz. cans)
2 cups fresh or frozen yellow or green beans
1 1/2 cups sweet corn, cut off the cob (or frozen)
2 cups chopped ham
4 – 6 cups of fresh torn kale or spinach leaves

Instructions

In a large soup pot, heat the olive oil over medium heat, then add the onion, garlic and celery and saute until the onion is soft & translucent. Add the carrots & saute for a few minutes more.
Stir in the ham bone and juices, water, bay leaf and chickpeas. Bring to a boil, then reduce heat to a simmer and cook for at least 1 hour (or, if using dried chickpeas, 2 – 4 hours or until chickpeas are soft). Remove the ham bone and let cool enough to remove any ham clinging to the bone.
Add the tomatoes, green beans, corn and ham and cook for 15 – 20 minutes more, then just before serving, stir in the kale or spinach. Season to taste with salt & pepper if desired.

Notes

Cooking time doesn’t allow for time to cook the chickpeas … if using dried chickpeas, add 2 – 3 hours cooking time.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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