White Bean and Ham Soup

Now that Easter dinner is over,what do you do with the leftover Easter ham? This white bean and ham soup is a great way to use some of it. It is easy to make and quick too.Try serving this soup with paninis and a berry bowl for dessert.

Ingredients:
1 15.5 can of cannelloni beans, drained
1 diced onion
1 chopped carrot
1 celery stalk chopped
1 tablespoon olive oil
4 cups of chicken stock
1 cup ham cut in cubes
1 sliced baby zucchini
1 teaspoon garlic powder

Preparation: 
Heat olive oil in soup pot until hot but not smoking. Saute onions, carrot and celery until golden. Add garlic powder, chicken stock and garlic powder and bring to a boil. Reduce the temperature and cook for 15 minutes. Remove one cup of mixture from the pot and puree it using a stick blender. Return pureed amount back into soup pot. Add ham and sliced zucchini and simmer for another 15 minutes.

If your kids don't like zucchini, it can be eliminated.
Serves 4