Ham And Bean Soup With Spinach

• 1 cup ham, diced
• 1/4 cup onion, diced
• 1/4 cup celery, diced
• 1/4 cup carrot, diced
• 1 tablespoon garlic, minced
• 1/2 tablespoon butter
• 1/2 tablespoon olive oil
• 2 (14 1/2 ounce) cans chicken broth
• 1 teaspoon oregano
• 1 teaspoon crushed red pepper flakes (optional)
• 1 (14 ounce) can white cannellini beans, drained and rinsed
• 2 cups course chopped fresh spinach leaves
• 1 tablespoon chopped fresh parsley
• 2 eggs, beaten
• 1/2 cup fresh parmesan cheese, grated
• salt and pepper

1. In a medium stock pot, saute ham in oil and butter until lightly browned, about 5 minutes, add onion, celery, carrots and garlic over medium heat, until vegetables are softened, not brown.
2. Add chicken broth and seasonings; simmer 15-20 minutes.
3. Stir in cannellini beans, spinach and parsley.
4. Cook briefly just until spinach wilts, about 2-4 minutes.
5. Remove from heat.
6. In a small bowl, combine eggs and Parmesan with a whisk, I like to temper the egg/cheese mixture by adding 2 Tablesppons of the hot liquid from the soup, to the egg/cheese and stir quickly after each addition, then add egg mixture into the soup and stir until smooth.
7. Salt and pepper to taste.

ham, onion, celery, carrot, garlic, butter, olive oil, chicken broth, oregano, red pepper, white cannellini beans, fresh spinach, parsley, eggs, parmesan cheese, salt

Taken from www.food.com/recipe/ham-and-bean-soup-with-spinach-102203 (may not work)