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Ham and White Bean Soup
1 tablespoon olive oil
1 onion, diced
1 1/2 teaspoons Italian seasoning
1 quart chicken broth
1 (15.5 ounce) can white beans, drained
1 (14.5 ounce) can petite diced tomatoes
1/2 head cabbage, shredded
3/4 pound ham, diced
2 stalks celery, chopped
Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes.
Season onion with Italian seasoning. Continue to cook and stir for 1 more minute.
Stir chicken broth, white beans, tomatoes, cabbage, ham, and celery into the pot. Bring to a boil, then reduce heat to low; simmer until celery and cabbage are tender, 15 to 20 minutes.
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