Ham and White Bean Soup with Swiss Cheese Toasts

If you’re like most people this time of year, you probably have some leftovers veggies, cheese and ham in your fridge from the holiday festivities. This soup is a perfect way to utilize those ingredients! The Swiss cheese toasts compliment the salty ham perfectly and the beans and veggies help make this a complete meal. Cheers to cozy season!

1. Heat oil and butter in a large saucepan or Dutch oven over medium-high heat. Add diced ham and cook until browned, stirring occasionally.

2. Add onion, carrots, celery and garlic and cook for 5 minutes, stirring often.

3. Add remaining soup ingredients and bring to a boil. Reduce to a simmer and cook, uncovered, for 30 minutes.

4. Meanwhile, preheat oven to 400. Combine white cheddar, Swiss, mayo, cream cheese, salt and pepper in a small bowl. Lay bread slices on a rimmed baking sheet and spread with the cheese mixture. Bake for 12 minutes.

5. Ladle soup into bowls and serve with Swiss cheese toasts for dipping.

Ham and White Bean Soup with Swiss Cheese Toasts

Serves 6

All you need:

1 tablespoon olive oil

1 tablespoon butter

1 1/2 cups diced ham

1 small yellow onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

3 peeled garlic cloves, minced

4 cups chicken broth (or stock)

1 (15 oz.) can petite diced tomatoes, with juice

2 (15 oz.) cans great Northern beans, rinsed and drained

2 bay leaves

1 tablespoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon sherry vinegar

1 small baguette, cut into 18 thin slices

1 cup freshly grated Swiss cheese

1/2 cup freshly grated sharp white cheddar cheese

2 tablespoons mayo

4 oz. cream cheese, softened

1/4 teaspoon salt

Pinch black pepper

All you do:

1. Heat oil and butter in a large saucepan or Dutch oven over medium-high heat. Add diced ham and cook until browned, stirring occasionally.
2. Add onion, carrots, celery and garlic and cook for 5 minutes, stirring often.
3. Add remaining soup ingredients and bring to a boil. Reduce to a simmer and cook, uncovered, for 30 minutes.
4. Meanwhile, combine white cheddar, Swiss, mayo, cream cheese, salt and pepper in a small bowl. Lay bread slices on a rimmed baking sheet and spread with the cheese mixture. Bake for 12 minutes.
5. Ladle soup into bowls and serve with Swiss cheese toasts for dipping.