White Bean, Ham and Tomato Soup


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.

About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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