In this afternoon’s edition of “what am I going to do with my leftover Easter ham?” I did a combination of recipes from tasteofhome and allrecipes. What a great way to make a dent in the ham, along with using some vegetables that needed to be used. I wanted to use the ravioli because I thought the cheese and ham would be great together. Looking forward to the days when the weather inspires salads! 👩🏻🍳. HAM AND RAVIOLI SOUP
2 tablespoons olive oil
1 small red onion, chopped
2 large carrots, chopped
3 stalks celery, chopped
2 cloves garlic, minced. 8 cups chicken broth
1 cup chopped ham
1 (15 ounce) can cannellini beans, drained and rinsed
6 small red/white potatoes, diced
1 (8 ounce) package refrigerated cheese ravioli
¼ cup chopped fresh parsley
1 tablespoon grated Parmesan cheese, or more to taste
freshly ground black pepper to taste. Step 1
Heat olive oil in a large stock pot over medium heat; saute onion, carrot, celery, and garlic until tender and slightly browned, about 5 minutes. Add broth, potatoes and ham and simmer about 15 minutes. Step 2
Stir beans and pasta into ham broth and simmer for 10 minutes. Stir parsley into soup and simmer for a minute or two.
Divide soup into bowls and garnish with Parmesan cheese and black pepper.