In a medium saucepan, heat oil over medium heat just until glistening. Add onion and rosemary, and cook until onion is soft and translucent, about 5 minutes.
Add chicken stock, 2 cups of water, beans, and tomatoes; bring to a boil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce heat, and simmer, skimming occasionally, until the soup has thickened slightly, about 20 minutes.
Stir spinach into the soup, and cook just until it wilts, about 1 minute. Divide the chopped ham or lamb among four bowls, and ladle the hot soup on top.
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