Basil Bean Soup With Ham

• 2 (16-ounce) cans no-salt-added chicken broth, divided
• 2 (19-ounce) cans cannellini beans, drained and divided
• 1/2 teaspoon minced garlic (about 1 clove)
• 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped
• 1 1/2 cups chopped reduced-fat, low-salt ham
• 1/4 cup finely chopped fresh basil or 1 tablespoon dried basil
• 1/2 teaspoon ground pepper
• 1/4 teaspoon salt
• 1/4 cup freshly grated Parmesan cheese
• Fresh basil sprigs (optional)

1. Position knife blade in food processor bowl. Combine 1 can broth, 1 can beans, and garlic in a food processor or a blender; process until smooth.
2. Pour mixture into a Dutch oven; add remaining broth, remaining beans, tomato, and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 8 minutes, stirring occasionally. Uncover and simmer 7 minutes, stirring occasionally.
3. Ladle soup into individual bowls; sprinkle evenly with cheese. Garnish with basil sprigs, if desired.

salt, cannellini beans, garlic, salt, salt, fresh basil, ground pepper, salt, freshly grated parmesan cheese, fresh basil sprigs

Taken from www.myrecipes.com/recipe/basil-bean-soup-with-ham (may not work)