Ingredients
Scale
- 1 Tbsp. Extra Virgin olive oil
- 2 stalks celery (1 cup), chopped
- 1 cup onion, diced
- 1 cup carrots, cut into bite sized coins
- 1 tsp. Italian seasoning
- 4 cloves garlic, minced
- 1–1.25 lbs ham steak, cut into cubes—saving the bone!
- 4 1/2 cups Randall Organic Great Northern Beans, rinsed and drained
- 1 14.5-oz. can petite diced tomatoes
- 2 bay leaves
- 1 quart chicken stock
- 1 stalk fresh rosemary
- Salt & Pepper, to taste
- Parsley and fresh Parmesan, to garnish
Instructions
- Set your Rice Cooker to the sautee setting. Add oil and allow to heat up for 2-3 minutes.
- Add celery, onion and carrots. Allow to soften for 3-4 minutes. Season with Italian seasoning and minced garlic. Stir to incorporate.
- Slowly add ham cubes and bay leaves, stirring. Pour rinsed beans and can of tomatoes with juice.
- Pour in chicken stock and add entire stalk of rosemary.
- Turn rice cooker to soup setting and allow to cook for designated time.
- Once timer beeps, remove bay leaves and rosemary. Use a masher or hand blender to puree segments of the soup to thicken, leaving some beans whole.
- Season with salt and pepper to taste.
- Garnish with fresh grated parmesan and parsley