Fresh veggies and long simmering are great, but in the real world, everyone needs a recipe where you grab a few cans, chop up some leftover slices of ham and soup is served.
1 C diced onions
1 TBS olive oil
4 C chicken broth
1 can diced or stewed tomatoes (crushed)
1 16 oz. can small white beans or white kidney beans (drained and rinsed)
1/2 C diced ham
1/2 C grated Parmesan cheese
dash of red pepper flakes
1. Cook onions in oil for 4 to 5 minutes until soft. Season with a little salt and pepper and a dash of red pepper flakes.
2. Add broth, tomatoes, beans and ham; bring to a boil.
3. Reduce heat and simmer for 25 to 30 minutes.
4. Stir in cheese just before serving.