2 (19-ounce) cans cannellini beans, drained and divided
1/2 teaspoon minced garlic (about 1 clove)
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped
1 1/2 cups chopped reduced-fat, low-salt ham
1/4 cup finely chopped fresh basil or 1 tablespoon dried basil
1/2 teaspoon ground pepper
1/4 teaspoon salt
1/4 cup freshly grated Parmesan cheese
Fresh basil sprigs (optional)
How to Make It
Position knife blade in food processor bowl. Combine 1 can broth, 1 can beans, and garlic in a food processor or a blender; process until smooth.
Pour mixture into a Dutch oven; add remaining broth, remaining beans, tomato, and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 8 minutes, stirring occasionally. Uncover and simmer 7 minutes, stirring occasionally.
Ladle soup into individual bowls; sprinkle evenly with cheese. Garnish with basil sprigs, if desired.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook