Prep:25 min Serves: 4 to 6
Total: 2 hours

2 Tbsp. extra virgin olive oil
1 leek, finely chopped
2 carrots, 1 finely chopped, 1 sliced
1/2 cup celery, chopped
salt
1/2 tsp. red pepper flakes
1 can (15 oz.) cannellini beans
1 15 oz. can diced tomatoes
2 to 3 sprigs thyme
2 quarts chicken stock- low sodium
14 oz. of cut up ham ( small size)
4 to 5 good handfuls of spinach
Grated parmesan cheese for the top of the soup

1. Heat oil in a large soup pot over medium heat. Add leeks, chopped carrots and season with 1/2 tsp. salt and pepper flakes. Sauté slowly until the vegetables are very soft but not browned, about 3 minutes.

2. Add the white beans and tomatoes with the juice, chicken stock, thyme, and 2 cups of water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1 1/2 hours.

3. Add the ham, spinach and sliced carrot. Cook until the spinach and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs. Serve with a top of parmesan cheese on top of soup. ENJOY!!