Shirley's Recipes

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Name: Basil Bean Soup with Ham
Key Ingredient: ham
Preparation: chop, heat
Cuisine: American
Source: Cooking Light Low-Fat Low-Calorie
Food Group: meat
Meals: lunch, dinner
Courses: soup
Temperature: hot
Effort: easy
Prep. Time: :20
Elapsed Time: :35
Servings: 8

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 black pepper
1/4 teaspoon salt
1/4 cup freshly grated Parmesan cheese
Fresh basil sprigs (optional)

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.
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.
Ladle soup into individual bowls; sprinkle evenly with cheese. Garnish with basil sprigs, if desired.

Note: To chop fresh basil quickly, stack leaves in a pile, roll them up like a newspaper, and slice thinly with a large chef's knife. Then chop the thin slices using a back and forth rocking motion with the knife blade.

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