White Bean & Purple Potato Soup with Ham
  • 1tablespoon olive oil
  • 2 small yellow onionspeeled and diced
  • 1pound purple potatoes or purple sweet potatoeschopped
  • 1teaspoon dried thyme
  • 1tablespoon dried rosemarycrushed
  • 1teaspoon salt
  • ½teaspoon black pepper
  • 1quart reduced-sodium chicken broth
  • 1 (14.5-ounce) can low-sodium white beans, rinsed and drained
  • 1cup diced, fully cooked ham steak
  • 1 (5-ounce)bag baby spinach
  • Grated Parmesan cheese for garnish
  1. In a medium pot over medium heat, warm the oil. Add onions, garlic, potatoes, thyme, rosemary, salt and pepper; stir to coat. Cook, stirring occasionally, for 5–7 minutes or until onions begin to turn translucent.
  2. Add broth and bring to a low simmer. Simmer for 15–20 minutes or until potatoes are soft. Stir in beans and ham. Divide spinach among bowls and top with soup. Sprinkle with Parmesan and serve.
Recipe Notes
Nutrition Facts
White Bean & Purple Potato Soup with Ham
Amount Per Serving
Calories 112323 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 21mg 7%
Sodium 721mg 30%
Total Carbohydrates 43g 14%
Dietary Fiber 9g 36%
Sugars 13g
Protein 20g 40%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1½ cups): 323 cal, 8g fat (5g mono, 1g poly, 2g sat), 21mg chol, 721mg sodium,

43g carb (9g fiber, 13g sugars), 20g protein