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Categories:
salt cannellini beans garlic salt salt fresh basil ground pepper salt freshly grated Parmesan cheese fresh basil sprigs
Viewed: 50 - Published at: 4 years agoIngredients
- 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)
Method
- 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.
