White Bean and Ham Soup With Dandelion Greens

Time 2 hours 40 minutes
Yields Serves 6 to 8
White Bean and Ham Soup With Dandelion Greens

Heat the oven to 350 degrees.


Heat the ham in a large, heavy oven-proof soup pot over medium heat. Add the carrots, cover and cook 5 minutes. Add the onion, cover and cook until soft, stirring several times so they don’t stick to the bottom, about 10 more minutes. Add the beans, water, 1 teaspoon salt and bay leaves, cover and bake until the beans are quite tender, about 2 hours.


Chop the dandelion greens, remove the soup pot from the oven and stir in the greens. Replace the cover and set aside, off heat, until the greens have softened, about 10 minutes. Remove the bay leaves. Season to taste with pepper and salt, though the latter probably won’t be necessary because of the ham.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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