Recipe of the Week

Heart Healthy Ham and White Bean Soup

1 tablespoon olive oil

1 sweet onion, diced into medium pieces

1.5 teaspoons Italian seasonings

2 large carrots, peeled, halved lengthwise, and sliced thin

1/2 cabbage, cored, cut into bite-size shreds

12 oz. lean ham steak, diced into small pieces

1 quart chicken broth

1 14.5 oz can petite-diced tomatoes

2 cans (15oz) white beans, undrained

2 tablespoons fresh parsley, chopped

Heat the oil over medium-high in a soup kettle. Add the onions, saute' until soft and golden, about 5 minutes. Add the Italian seasonings and saute' until fragrant, about 1 minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently(partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand for 5 minutes. Yields 6 servings.

Calories per serving: 270, carbs: 32G, protein: 22G, fat: 6G

This is a filling soup!! It's great for winter and reheats well!! Bon Appetit, Trainer Todd