Ham and White Bean Soup
Tomato and Parmesan Cheese Toasts
Ingredients
- 1 (16-oz) pkg diced ham, drained
- 1 (10-oz) pkg frozen seasoning blend (diced onion, bell peppers, and celery)
- 1 Tbsp vegetable oil
- 1 (32-oz) carton chicken broth
- 3 (15-oz) cans cannellini beans, drained and rinsed
- 2 Tbsp red wine vinegar
- 1 tsp rubbed sage
- ½ tsp salt
- ½ tsp crushed red pepper
Instructions
- Cook ham and seasoning blend in hot oil in a large Dutch oven over medium heat, stirring occasionally, until vegetables are tender. Add broth; bring to a boil, reduce heat, and simmer 10 minutes.
- Mash 1½ cups beans with a fork; add all beans, vinegar, sage, salt, and red pepper. Simmer 10 minutes.
Side Dish Ingredients
- ¼ cup butter, softened
- 1 (16-oz) loaf French bread, cut into ½-inch-thick slices
- 3 Roma tomatoes, sliced
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup shredded Parmesan cheese
Side Dish Instructions
- Preheat oven to 450°F. Spread butter on one side of each bread slice. Top with tomatoes; sprinkle with salt, pepper, and cheese. Bake until cheese is melted and bread is toasted.
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