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Cannellini Bean Soup Recipe
1 tsp olive oil 1 tbsp margarine 1/4 cup chopped onion 1 six-inch zucchini 1 ounce lean ham, finely chopped 1/2 cup diced tomato 1 can (15 ounces) cannellini beans, rinsed and drained 2 cups low-fat, low sodium chicken broth 1/4 tsp black pepper 1/4 tsp garlic powder 1/2 tsp dried basil 1/4 cup chopped fresh parsley In a medium saucepan, combine olive oil and margarine over medium heat. Add onions and saute until slightly softened. Cut ends off zucchini and cut into slices, about 1/4 inch thick, then cut each slice into quarters and add to onions in pan, stirring frequently. Add remaining ingredients and stir well. Bring to a low boil, and then simmer 15 minutes over low heat. Nutrition per 1 cup serving: 147 calories 21 grams carbohydrate 9 grams protein 3 grams fat 0 grams saturated fat 3 mg cholesterol 437 mg sodium 4 grams fiber
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