Quick Spinach and White Bean Soup

2 Tbsp unsalted butter

1 medium sweet onion, chopped

8 oz ham steak, diced*

4 medium carrots, peeled and sliced

1 garlic clove, minced

2 cups chicken broth*

½ tsp salt

¼ tsp white pepper

¼ tsp red pepper flakes

4 (15 oz) cans cannellini beans, undrained

5 oz baby spinach

1 ½ tsp apple cider vinegar

Heat butter in a large saucepan over medium-high heat. Add ham and cook, stirring occasionally, until the pieces begin to brown.

Stir in the onion and carrots and cook, stirring occasionally, until onions are translucent (about 5 minutes).

Add garlic and cook one minute more, stirring constantly. Stir in 1 cup of broth, salt, white pepper, red pepper flakes, and 3 cans of beans.

Combine the remaining can of beans with 1 cup of broth in a blender and puree until smooth; stir into the soup.

Bring to a boil, then reduce heat to medium-low and simmer 15-20 minutes, or until carrots are tender.

Stir in vinegar and spinach, cover and simmer a few minutes more until spinach is wilted.

*For a vegetarian version, omit the ham and use vegetable broth.