White Bean Parmesan Soup

20 min
50 min
6 to 8 servings

INGREDIENTS:

• 1/3 cup Crisco® Pure Canola Oil
• OR 1/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA
• 2 cloves garlic, minced
• 1 large onion, finley chopped
• 1 large carrot, finely chopped
• 1 large celery stalk, finely chopped
• 3 (15 oz.) cans cannellini beans, rinsed and drained
• 6 cups chicken broth
• 1 (14 1/2 oz.) can diced tomatoes
• 1 tablespoon dried thyme
• 1 bay leaf
• 1/4 pound cooked ham, diced
• 1/3 cup finely grated Parmesan cheese

PREPARATION DIRECTIONS:

1. 1.
   HEAT oil in heavy large saucepan over medium heat. Add garlic, onion, carrot and celery. Cook and stir about 10 minutes or until vegetables are soft. Add beans, broth, tomatoes, thyme, bay leaf and ham.


2. 2.
   SIMMER over medium-low heat, stirring occasionally, about 40 minutes until flavors blend and soup slightly thickens.


3. 3.
   REMOVE bay leaf. Puree soup in blender or food processor. Return to saucepan. Season with salt and pepper. Stir in Parmesan cheese. Ladle soup into bowls; serve with additional Parmesan cheese.