1 pound dry cannellini beans
1 large onion, chopped
2 carrots, peeled and sliced
3 cloves garlic, chopped
1 can (14 1/2 ounces) stewed tomatoes
1 1/2 teaspoons dried Italian seasoning
8 ounces low-sodium ham, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
Crusty bread (optional)
Fresh parsley (optional)
Place beans in a large pot and cover with water. Bring to boiling, cover and turn off heat. Allow to soak overnight.
Cover and cook on HIGH for 6 hours.
Season with salt and pepper; mash beans slightly to thicken soup. Serve with crusty bread and garnish with parsley, if desired.
Per Serving: cal. (kcal) 349, Fat, total (g) 5, chol. (mg) 21, sat. fat (g) 2, carb. (g) 57, pro. (g) 21, sodium (mg) 795, Percent Daily Values are based on a 2,000 calorie diet
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