Tuscan Bean Soup

This soup was inspired by this soup recipe posted by my friend Natalie (you will find eventually that most of my favorite recipes come from Natalie). My modifications are in italics.


Tuscan Bean Soup
from 1001 Low-Fat Soups and Stews by Sue Spitler and Linda R. Yoakam

2 c. white beans, drained (Cannellini or Great Northern) (or 3 C. soaked dried beans)
1 c. onion, chopped
3 medium carrots, diced (or cut into slices)
2 cloves garlic, minced
2 T olive oil
8 oz deli ham, chopped (or 1 C. chopped ham)
3 c. chicken broth, divided
½ tsp dried thyme
½ tsp dried marjoram
½ tsp dried rosemary
1/8 tsp black pepper
1/8 tsp crushed red pepper
1 c Italian diced tomatoes
Salt, to taste

Saute the carrots onions, and garlic in olive oil until tender (5-8 minutes). Add ham and saute for 2 more minutes. Add 2 C. broth, herbs, and peppers. With remaining cup of broth, mix with 1 1/2 cups of beans in a food processor until smooth. Add this mixture, along with remaining beans to the soup (if you are using canned beans, wait to add the beans until the end when you add tomatoes). Heat to boiling, then reduce heat and simmer for about 35 minutes. Add tomatoes and salt, to taste. Serve with crusty bread.