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Prep Time: 11 Minutes Cook Time: 15 Minutes |
Ready In: 26 Minutes Servings: 8 |
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Ingredients:
2 (16-ounce) cans no-salt-added chicken broth, divided |
2 (19-ounce) cans cannellini beans, drained and divided |
1/2 teaspoon minced garlic (about 1 clove) |
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped |
1 1/2 cups chopped reduced-fat, low-salt ham |
1/4 cup finely chopped fresh basil or 1 tablespoon dried basil |
1/2 teaspoon ground pepper |
1/4 teaspoon salt |
1/4 cup freshly grated parmesan cheese |
fresh basil sprigs (optional) |
Directions:
1. Position knife blade in food processor bowl. Combine 1 can broth, 1 can beans, and garlic in a food processor or a blender; process until smooth.
2. Pour mixture into a Dutch oven; add remaining broth, remaining beans, tomato, and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 8 minutes, stirring occasionally. Uncover and simmer 7 minutes, stirring occasionally.
3. Ladle soup into individual bowls; sprinkle evenly with cheese. Garnish with basil sprigs, if desired.
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