Use holiday leftovers to make homemade soup in minutes – umm good!
By: Jodie Shield, RD
All that leftover New Year’s Day ham – how many sandwiches can you eat? I always save a few slices and make this super easy Tuscan-inspired soup. Simply sauté the onions in good olive oil, then toss everything into a large pot and simmer for a half hour. Homemade stock tastes the best, but in a pinch I use Emeril’s All Natural Chicken Flavored stock. Sweet vadelia onions balance the saltiness of the ham, but the star ingredient is canned white cannellini beans. (Sorry the bacon is just a garnish I used for the photo!) Rinse the beans under running water and wash away about 40-percent of the sodium. Serve this hearty soup with my classic spinach salad and for dessert chocolate pudding cake.
Tuscan White Bean and Plum Tomato Soup
Prep Time = 15 minutes
Cooking Time = 30 minutes
- 2 cups diced sweet onions (2 medium – large onions)
- 2 tablespoon olive oil
- 1 (48 ounce) container reduced-sodium chicken broth
- 1 (28 ounce) can plum tomatoes, drained and rinsed
- 2 (16 ounce) cans white beans, drained and rinsed
- 1 cup cooked ham, diced
- 1/2 cup grated Parmesan cheese, optional
- In large pot, over medium-high heat, sauté onions in olive oil for 5 minutes or until soft. Add chicken broth, tomatoes (squish them in your hand first), beans, and ham; heat to boil.
- Reduce heat; simmer 30 minutes.
- Stir in Parmesan cheese if using.
Nutritional Information per 1 cup serving: 197 calories, 13 grams protein, 23 grams carbohydrate, 5.5 grams fat, 1 gram saturated fat, 13 milligrams cholesterol, 6.5 grams fiber, 925 milligrams sodium