White Bean, Tomato, and Ham Soup
Cuisine: Italian
Author: Epicurus.com Kitchens
  • 1 Tablespoon oil
  • 1 onion; diced
  • 4 cloves garlic; minced
  • 2 can small white beans (15-ounces each); drained
  • 3 can chicken broth (14 1/2 ounce each)
  • 1 large tomato; seeded, chopped
  • 1 1/2 Cups chopped ham
  • 2 teaspoons minced fresh thyme
  • salt, to taste
  • freshly-ground black pepper, to taste
  1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until it softens, about 3 to 4 minutes. Add the garlic and cook until it is fragrant, about 1 to 2 minutes. Add the beans and broth and bring them to a simmer. Reduce the heat to low and continue to cook 10 minutes.
  2. With a fork, mash up about one-fourth of the beans, stirring well to slightly thicken the soup. Add the tomato, ham and thyme and cook until the soup is heated through, about 5 minutes. Season to taste with salt and pepper, if needed.
This recipe yields 4 servings.

Each serving: 365 calories; 2,836 mg sodium; 31 mg cholesterol; 11 grams fat; 34 grams carbohydrates; 32 grams protein; 6.36 grams fiber.

NOTES : Recipe by Mayi Brady, Times Test Kitchen Cook and Staff Writer
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/white-bean-tomato-and-ham-soup/9347/