Ham And Bean Soup

Copyright 2011 Christine's Pantry. All rights reserved.

I love soup. Soup is quick and easy. And one pot wonders. If you have any leftover ham from Easter dinner, this soup would be great. You can add just about anything to pot with stock and call it soup. The foundation of any soup is the stock. You can cook a soup in 30 minutes or less, but it will taste like you cooked the soup all day. Soup is versatile one pot wonders. This is affordable meal. I made this soup for less then $7.00.

Cannellini beans very popular in Italy, especially in Tuscany. Cannellini are related to kidney beans, among others. Cannellini have many health benefits, low in fat, high in protein and high in fiber.

When you get old you need all the fiber you can get. - Giggle -

Cannellini beans are very popular in many types of Italian cuisine. A staple in soups and salads. Cannellini beans makes a great addition to any pantry. I always have beans in my pantry. Low cost, long shelf life. So, give this soup a try, I think you will be happy you did.

Ham And Bean Soup

Copyright 2011 Christine's Pantry. All rights reserved. 

Ingredients:

2 tablespoons extra virgin olive oil

1 small onion, chopped

2 cups cooked ham, chopped

2 (15 oz ) cans Cannellini beans, drained and rinsed

1 teaspoon thyme

1 bay leaf

salt and pepper, to taste

1 teaspoon garlic powder

4 cups chicken broth

parsley, for garnish

Directions:

In a large pot over medium heat, cook onion and ham, stir often, until onion just tender. About 3 to 5 minutes. Add beans, bay leaf, garlic powder, thyme, salt, pepper and chicken broth. Simmer uncovered, about 20 to 25 minutes. Discard bay leaf. Serve in soup bowls and garnish with parsley. Enjoy!