Ham, bean and greens are an Easter staple.  When we get tired of leftovers, I repurpose it all into a beautiful, hearty soup.  Since everything is cooked, this soup goes together in less than 30 minute.

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion diced
• 1 large carrot peeled and diced
• 1/2 cup finely chopped celery
• 4 cloves garlic minced
• 2 cups leftover, cooked ham
• 4 cups of chicken or pork stock 
• 2 bay leaves
• 1 tablespoon fresh chopped thyme
• 3 tablespoons chopped fresh flat-leaf parsley
• 3 cups of leftover cooked white beans
• 2 cups of left over greens
• 1/2 teaspoon black pepper
• pinch of salt, if needed

INSTRUCTIONS:

1. Heat olive oil in a pan and saute the vegetables.  Deglaze with a little stock and transfer to a soup pot.
2. Add the remaining stock and bring to a boil. Add 1 tsp of salt and 10 cracks of pepper.
3. Add the ham and beans.  Cook until simmering.  Taste your salt content and adjust if needed.
4. Add the greens and make final seasoning adjustments.
5. Remove the bay leaf & serve with cornbread!