Ham and White Bean Soup

4 servings (serving size: 1 cup)

2 cups coarsely chopped yellow onion
3/4 cup coarsely chopped celery
1/2 cup coarsely chopped carrot
2 teaspoons vegetable oil
1/2 cup chopped cooked ham
1 bay leaf
1 (15.8-ounce) can Great Northern beans, rinsed and drained
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 teaspoon white wine vinegar
1/4 teaspoon black pepper

Combine first 3 ingredients in a food processor; pulse 10 times or until finely chopped. Heat oil in a Dutch oven over medium-high heat. Add vegetables; saute 5 minutes, stirring occasionally. Add ham, bay leaf, beans, and broth; bring to a boil. Reduce heat; simmer 12 minutes or until vegetables are tender. Remove from heat; stir in vinegar and pepper. Discard bay leaf.

CALORIES 230(14% from fat); FAT 3.6g (sat 0.8g,mono 0.9g,poly 1.6g); PROTEIN 15.7g; CHOLESTEROL 9mg; CALCIUM 92mg; SODIUM 591mg; FIBER 7.9g; IRON 2.4mg; CARBOHYDRATE 34.9g

Cooking Light, JANUARY 2002