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“In ‘Williams-Sonoma: The Weeknight Cook’”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan over medium heat, warm the oil.
  2. Add the onion, carrots, and celery.
  3. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  4. Add the garlic and cook until fragrant, about 1 minute.
  5. Add the beans, broth, and sherry.
  6. Cover and bring to a boil over high heat.
  7. Decrease heat to med-low and simmer, partially covered and stirring often, until the flavors are blended, about 15 minutes.
  8. In a blender or food processor, puree 2 cups of the soup, then return to the pan.
  9. Add the diced ham and simmer over medium heat until the ham is heated through, about 5 minutes.
  10. Season with salt and pepper.
  11. Ladle into bowls, garnish with sour cream and serve.

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