What you'll be getting:

Ham, Pumpkin, Kale and White Bean Soup. 

Per Serving

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!  

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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