cannellini bean soup

This is not a terribly diabetic-friendly soup as beans are a bit carby. I have about 1 cup of the soup (around 20g net carb) and fill up on salad and Swiss chard.

ingredients

• 1/2 lb cannellini beans (around 1 1/2 cups)
• 1 medium onion, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 4 cloves garlic, pressed
• 1/2 lb ham, diced
• 2 TB olive oil
• 2 quarts chicken stock
• 2 TB fresh chopped rosemary
• 1/2 tsp freshly ground black pepper

method

Soak beans in water overnight.

Fry onion, carrot, celery, garlic and ham in olive oil in soup pot over medium heat, stirring frequently, for about 5 minutes.

Add stock, rosemary and pepper. Drain beans and add. Bring to boil, reduce heat and simmer for 2 hours.

Recipe can also be made in a large batch and canned.

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