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Tomato and Bean Soup Recipe

A Recipe - 2 1/2 quarts


3 15-ounce cans cannellini beans

28-ounce can Italian plum tomatoes, diced

2 cups chicken broth preferably homemade

1 fresh rosemary sprig

2 teaspoons olive oil

1 large carrot, diced

1 clove garlic, minced

1 medium onion, chopped

1/4 pound extra-lean ham, diced

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon Tabasco sauce

1/4 cup freshly grated Parmesan cheese


Place cannellini beans in a colander, rinse with cold water and drain thoroughly.


In a 6 1/2 quart stockpot, combine tomatoes, chicken broth, and rosemary, heat just to boiling. Reduce heat and let simmer. In a nonstick skillet, heat olive oil, add diced carrots and sauté 3-4 minutes. Add garlic and onions, and continue sautéing until the carrot is tender and the onion is soft. Add ham and sauté 2-3 minutes longer. Add to tomato mixture and heat to serving temperature. Season with salt, pepper and Tabasco sauce. Serve in individual soup bowls. Sprinkle with Parmesan cheese.

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