Here is a yummy soup I made last night, which I adjusted to make it a bit more healthy.
4 teaspoons olive oil
1/2 lb of lower fat ham, chopped
1 cup diced carrots
1 cup diced celery
1 cup chopped onion
Salt & pepper
1-15 oz can red kidney beans, drained & rinsed
1-15 oz can garbanzo beans, drained & rinsed
1-15 oz can cannelini beans, drained & rinsed
1-15 oz can diced tomatoes
2 quarts chicken broth
2 sprigs rosemary
3 sprigs thyme
2 sprigs oregano
1 bay leaf
1 teaspoon chili pepper flakes
One head of Kale, cleaned and cut into bite sized pieces.
Heat oil in stockpot. Add chopped ham and cook for 3-4 minutes to pull out the juices. Add carrots, celery, & onion, cook for 3-4 minutes. Add salt & pepper & stir. Add the chicken stock, diced tomatoes, red kidney beans, garbanzo beans, & cannelini beans. Take kitchen twine and make an herb bouquet, add to pot along with the bay leaf & chili pepper flakes. Cook for 15 minutes on medium heat. Add Kale and cook for another 15 - 20 minutes on simmer.
This would be great with rustic bread, or heat the oven to 375, cut your bread, brush with olive oil and add shredded Parmesan on top. Bake for 2-3 minutes or till cheese melts and turns golden.