White Bean Soup with Ham and Greens

We had a great time inventing uses for our tasty Christmas leftovers. Although the cauliflower gratin didn't make it very long (yes, it can be eaten for breakfast), many of the other Christmas dishes lasted us for days or even weeks.

For snacking, we had nearly a dozen quality cheeses to choose from. The mousse and pate made cracker spreads, and the red cabbage was good reheated.

The ham, however, was the star of the season. Of course, we used some on sandwiches and in omelettes. It also became the central ingredient for a batch of black beans and rice with ham. Because it was a bone-in ham, we created a soup of ham, white beans, potatoes, and leftover greens. Thanks to boiling the ham bone along with the rest of the ingredients, this hearty and healthy winter soup had an especially rich flavor.

White Bean Soup with Ham and Greens

Ingredients:
One onion, chopped
1 T olive oil
One ham bone
4 cups chicken stock
1 - 2 cups chopped ham
One can cannelini beans
1 cup chopped, cooked greens
1 pound red potatoes, washed and diced
3 carrots, peeled and chopped
1 large sprig fresh thyme

In a large stock pot, sautee the onion in the oil until transparent. Add the rest of the ingredients and simmer for at least an hour. Remove the ham bone, and serve. This soup is great reheated.