Serves: 4
Total Calories: 259
Yield: 5 cups
In food processor or blender, purée 1 can of beans with 3/4 cup chicken broth. Scrape into a medium-sized saucepan. Stir in remaining beans and broth, celery, and ham. Bring to a boil over medium heat. Cover and simmer 15 minutes. Season with pepper. Ladle into bowls. Sprinkle with chopped onion.
Editor's Extra: Cannellini (Italian) are large white kidney beans. We used the easy-to-find Great Northern whites.
This Ham and Cannellini Soup recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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