Bean and Ham Soup

° Serves 6 (makes 5 cups)

If you have a can of beans on your shelf and a piece of ham in your freezer or refrigerator, you can make this earthy, satisfying soup in just a few minutes. I use white kidney beans, but another type can be substituted. The soup has a chicken stock base and is flavored with scallions and thyme. Add some croutons for a heartier version.

• 1 tablespoon virgin olive oil
• 2 scallions, cleaned and minced (⅓ cup)
• ½ cup chopped onion
• ½ teaspoon dried thyme
• 2 cups Basic Chicken Stock or canned chicken broth
• One 16-ounce can white kidney beans
• 1 slice cooked ham (about 2 ounces), cut into ½-inch pieces
• ⅛ teaspoon freshly ground black pepper
• Croutons, for garnish (optional)

Heat the olive oil in a large saucepan. When the oil is hot, add the scallions, onion, and thyme and cook gently for about 30 seconds. Add the stock and bring to a boil.

Meanwhile, place the kidney beans and their liquid in a food processor and process for 5 to 10 seconds. The mixture will not be completely smooth; little pieces of bean should still be visible throughout.

Add the beans and ham to the stock and bring the mixture to a boil. Stir in the pepper, sprinkle with croutons, if desired, and serve.