Tuscan Ham and Bean Soup

1. For the broth mixture: Bring broth, beans, rosemary, bay leaves and 1/2 teaspoon salt to a boil, covered, in a large saucepan. Once it comes to a boil, remove from heat and set aside.

2. Meanwhile, cook bacon with the oil in a large Dutch oven over medium-high heat until the fat starts to render, about 2 minutes. Stir in onion and 1/4 teaspoon of salt and cook, stirring occasionally, until softened and slightly browned, about 8 minutes.

3. Stir garlic into the bacon mixture and cook until fragrant, about 30 seconds. Stir in broth mixture, scraping up any browned bits from the bottom of the Dutch oven. Add shredded coleslaw mix and ham, bring to a simmer and cook until beans are fully tender and flavors have melded, 15 minutes.

4. Stir in parsley. Off heat, remove bay leaves and rosemary sprig and season with additional salt and pepper to taste. Serve soup with olive oil and balsamic vinegar to drizzle over the top.

I adapted this recipe from “The Best 30-Minute Recipe” by America’s Test Kitchen, making it more substantial as a meal. Serves 6.