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SOUP: Tuscan White Bean and Ham Soup

Source of Recipe

Cooking Light ~ Feb 2001


List of Ingredients

2 teaspoons olive oil
1/2 cup lean ham, chopped (or prosciutto)
1 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
1 clove garlic, minced
1 cup water
2 cans canned cannelini beans, undrained OR other white (19 oz can)
2 bay leaves
15 ounces fat-free chicken broth
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons sherry, optional
1/4 teaspoon black pepper


Recipe

Heat the oil in a large stockpot over medium heat. Add the prosciutto or ham, and saute for 2 minutes. Add the onion, celery, carrot, and garlic; saute for 2 minutes or until soft.

Add the water, beans, bay leaves, and broth, and bring soup to a boil. partially cover, reduce heat, and simmer soup for 20 minutes.

Add the parsley, sherry, and black pepper; cook for 1 minute. Discard bay leaves. Yield: 4 servings (serving size: 1 1/2 cups)


per serving: Calories 356; Fat 7.8g; Protein 20.4g; Carb 53.4g; Fiber 7.8g