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Heat olive oil in a large pot over medium high heat. Add the ham and cook until golden and crisp, 1-2 minutes per side. Set aside and dice once cooled (if not already diced), I crisp whole slices of ham and dice it after.
Turn the heat off and add the wine. Set the heat to medium and use a silicone spatula to “clean” the bottom and sides of the pot. Let it bubble gently and reduce by half, about 4 minutes.
Melt the butter and add the garlic. Cook for 1 minute. Add the onions, carrots, celery, Worcestershire sauce, hot sauce, and seasonings. Stir to combine and soften for 5-6 minutes.
Add the drained pinto beans, then the chicken broth and heavy cream, if using. Bring to a boil, then reduce to a simmer.
Add the ham back. Let it simmer, partially covered, for 30 minutes. (Run a silicone spatula along the bottom every 10 minutes or so, to lift any ingredients settling to the bottom.)
Add the spinach and let it wilt, about 3 minutes.
Taste, and adjust any seasonings as needed. Transfer to serving bowls and sprinkle with freshly grated Parmesan cheese if desired.
Notes
Crock Pot Method:
Add all ingredients except the spinach to the slow cooker (omit the wine). Cook on low for 6 hours or on high for 3-4.
Add the spinach during the last 5 minutes, or until wilted.
Optional: Fry the ham and deglaze the pot with wine as outlined in the stove top method if desired. Many crock pots allow you to brown meat right in the crock pot insert.
Pro Tips:
The hot sauce, Worcestershire sauce, and mustard powder are flavor enhancers in this soup that can’t be tasted outright. The hot sauce doesn’t make it spicy. I use Frank’s Hot Sauce.
Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine
Beans: Any canned bean that you enjoy eating can be used in this soup, including Great Northern, Cannellini, Navy, or a combination of beans.
To use dried beans, try this ham and bean soup recipe.
Sodium: Ham is generally pretty salty, and canned beans also have sodium added. Therefore, I recommend that you use low sodium chicken broth. If you only have regular broth, you can give your beans a quick rinse to remove a little salt.
