Provençal White Bean Soup

Makes 10 cups

1 tablespoon "light" flavored olive oil 1 cup chopped onions ½ cup chopped carrots ½ cup chopped celery 4cloves garlic, peeled 1 teaspoon herbs de Provence (may substitute dry thyme) 1bay leaf 6 cups drained cooked white beans (2 14.5 - ounce cans, rinsed and drained) 5 cups low-sodium, low-fat chicken or vegetable stock 2 ounces lean smoked ham, chopped 1teaspoon kosher salt ½teaspoon freshly ground white pepper

Calories 157 (9% from fat) · carb 25g · protein 11g · fat 2g · sat fat 0g · chol 1mg · sod 144mg · calc 92mg · fiber 6g

1. In a 4-¾ quart Cuisinart® Everyday Stainless Saucepan, heat the oil over medium heat and cook the onions, carrots, and celery until softened, but not browned, about 3 - 5 minutes. Stir in the herbs de Provence and bay leaf, cook for 1 minute. Add the stock, drained beans, and ham. Bring to a boil, then reduce heat and simmer, partially covered for 20 minutes. 2. Strain the solids from the liquid, reserving and returning the cooking liquid to the saucepan. Remove and discard the bay leaf. Insert the Cuisinart® CSB - 55 SmartStick® Extendable Shaft Hand Blender fitted with the metal blade in the soup. Set on Speed 4 and blend using a slow up - and - down motion until desired consistency is reached, about 3 - 4 minutes for a smooth textured soup. Season with the kosher salt and freshly ground pepper. 3. Serve the soup hot. Soup may be garnished with a tablespoon of sour cream and a sprinkling of chopped fresh parsley.