- 1/4 cup olive oil
- 2 carrots, diced, or more to taste
- 3 stalks celery, diced, or more to taste
- 1 onion, diced
- 1 (32 ounce) carton chicken broth (such as Swanson®)
- 1 (15 ounce) can great Northern beans
- 1 (15 ounce) can kidney beans
- 2 cups cubed leftover ham, or more to taste
- 2 cups water
- 3 tablespoons dried rosemary
- salt to taste
- 1 pinch ground white pepper, or to taste
- Heat oil in a pot over medium heat. Add carrots, celery, and onion; cook and stir until onion is translucent, about 5 minutes. Add chicken broth, great Northern beans, kidney beans, and ham. Stir in water and rosemary. Season with salt and white pepper. Simmer, stirring occasionally, until vegetables are soft, about 30 minutes.
04/07/2018
recipepes.com
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