Every sip of White Bean, Tomato, and Ham Soup will fill body and soul with warmth and comfort. The flavor is glorious and perfect for the winter season.
White Bean, Tomato, and Ham Soup

White Bean, Tomato, and Ham Soup
Recipe type: Soups and Stews
Cuisine: Italian
Serves: 4
  • 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

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