Tuscan Bean Soup - cooking recipe

Ingredients

2 tsp. olive oil
1/2 c. chopped ham or Italian sausage
1 c. chopped onion
3/4 c. chopped celery
3/4 c. chopped carrot
1 garlic clove, minced
1 c. water
1 can (19 oz.) cannellini beans, undrained
1 can (19 oz.) black beans, undrained
2 bay leaves
1 can (15.75 oz.) fat-free, less sodium chicken broth
2 Tbsp. minced fresh parsley
2 Tbsp. sherry (optional)
1/4 tsp. black pepper

Preparation

Heat the oil in a large stockpot over medium heat.
Add the ham or Italian sausage (casing removed) and saute for 2 minutes.
Add the onion, celery, carrot, and garlic; saute for 2 minutes or until soft.
Add the water, beans, bay leaves and broth and bring soup to a boil.
Partially cover, reduce heat and simmer soup for 20 minutes.
Add the parsley, sherry, and black pepper; cook 1 minute. Discard bay leaves. 4 servings (1 1/2 c. each).