White Bean and Ham Soup
There are times when you are in the mood for soup and you want something easy. This recipe uses beans from a can. Just keep some great northern, navy, or cannellini beans in the pantry.
What You Need
2 15-ounce cans white beans (great northern, navy, or cannellini), rinsed and drained
2 medium carrots, diced
1 celery rib, diced
1 small onion, chopped
2 tablespoons olive oil
1 14-ounce can low sodium chicken broth
3/4 cup water
1 1/2 cups cubed fully cooked ham
1/2 teaspoon salt
1/8 to 1/4 teaspoon white pepper
1 bay leaf
Mash one can of beans; set aside. In a large saucepan, briefly saute the carrots, celery, and onion in olive oil. Stir in the chicken broth, water, and seasonings. Bring to a boil, reduce heat, and simmer 20 to 25 minutes. Add the ham and the whole and mashed beans. Cook over medium heat until heated through, about 10 minutes. Discard bay leaf. Makes 4 to 6 servings.
Note: For added flavor and color, add a small amount of chopped spinich or kale to each bowl when serving.