Tasty bean soup a snap to make



May 19, 2004|By Donna Pierce | Donna Pierce,CHICAGO TRIBUNE

Leftover ham offers a wonderful opportunity to make my favorite busy-day bean soup even more flavorful.

This quick blend of beans, tomatoes and herbs tastes as if you've spent a lot more time in the kitchen.


* Purchase ham from the deli.

* Buy diced onion, chopped celery and minced garlic from a salad bar.


White bean and tomato soup with ham

Green salad with herb vinaigrette

Bread sticks and softened butter for dipping

Raspberry sherbet and butter cookies

Pilsener or apple cider

The Chicago Tribune is a Tribune Publishing newspaper.

White Bean and Tomato Soup With Ham

Makes 6 servings

Preparation time: 15 minutes; cooking time: 25 minutes

2 slices bacon

1 onion, diced

1 rib celery, chopped

3 cloves garlic, minced

1 bag (10 ounces) baby spinach, cut into thin slices

1/2 teaspoon each: red pepper flakes, allspice, salt

freshly ground black pepper

3 cups chicken broth

1 can (14 1/2 ounces) crushed tomatoes

1 can (28 ounces) white beans, drained

3/4 cup chopped cooked ham

5 sage leaves, minced

5 sprigs each, minced: thyme, parsley

Cook bacon in a large skillet over medium heat until just crisp, turning several times, about 4 minutes. Remove bacon; crumble. Set aside.

Add onion and celery to skillet; cook until softened, about 5 minutes. Stir in garlic; cook 1 minute. Stir in spinach; cook until wilted, about 2 minutes. Season with red pepper flakes, allspice, salt and black pepper.

Add chicken broth, tomatoes, beans, ham, sage, thyme and parsley. Cook until flavors blend, about 20 minutes.

Per serving: 206 calories; 6 grams fat; 2 grams saturated fat; 11 milligrams cholesterol; 31 grams carbohydrate; 17 grams protein; 1,467 milligrams sodium; 10 grams fiber

- Analysis courtesy of Chicago Tribune

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