THE CORVALLIS CARROT
What you'll be getting:
Ham, Pumpkin, Kale and White Bean Soup.
175 g veggies (pumpkin, kale, white beans)
125 g ham
1 1/4 c pork broth (ham bone, onions, carrots, celery, fines herbs, sage, salt and pepper, nutritional yeast)
Equipment needed: 1 oven safe pot (with lid)
Preheat your oven to 475.
When your oven reaches 475, place the ham, pumpkin and kale in the pot. If you don't have an oven-safe pot, you can also do this step on a sheet pan.
Set a timer for 15 minutes.
Place the pot in the oven. You can skip this step, but I like the extra flavor that you get from the ham being slightly roasted.
After 15 minutes, pull the pot from the oven.
Place a lid on the pot, be careful as it will be hot from the oven. Start simmering on a medium heat and set a timer for 10 minutes.
Add the beans and broth.
After the 10 minutes, the soup will be ready. I was going to prepare a rustic Italian bread for you, but the recipe that I used, unfortunately, was more of a hamburger bun than a rustic bread. This soup is pretty hearty, but you can always add some bread if you like. From start to finish this soup takes 25 minutes. Enjoy!