White Bean and Rosemary Soup

serves 8

Creamy, tender white beans, chunks of spicy Capicola or other ham, and rosemary combine for a hearty soup that is terrific to serve for lunch or as part of a soup-andsandwich supper. Try serving this soup with grown-up grilled cheese—panini made with fontina, provolone, and fresh mozzarella topped with pesto. Now that’s a great meal!

Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 ounces of spicy Italian ham or Capicola, cut into ½-inch dice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 stalks celery with leaves, finely chopped
• 3 medium carrots, finely chopped
• 2 teaspoons finely minced fresh rosemary
• One 14- to 15-ounce can plum tomatoes, crushed and drained
• 2 cups dried beans, picked over for stones, soaked, or two 14- to 15-ounce cans small white beans, drained and rinsed
• 6 cups chicken or vegetable broth
• Salt and freshly ground black pepper

Instructions

• heat the oil in a skillet over medium-high heat.

• add the ham and sauté until it begins to get crisp, about 3 minutes. Add the onion, garlic, celery, carrots, and rosemary and sauté until the vegetables begin to soften, about 3 minutes. Add the tomatoes and stir to combine.

• transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Stir in the beans and the broth.

• cover the slow cooker and cook on low for 8 to 9 hours, until the beans are tender. Season with salt and pepper before serving.