One 14.5-ounce can petite diced tomatoes, undrained
Heat oil in pan over medium heat. Add onion and sauté until tender, stirring occasionally. Add garlic, and cook for 1 minute, stirring frequently. Add broth, water, parsley, thyme, salt, pepper and bay leaves. If you happen to have a ham hock available to you, throw that in too. Bring to a boil. Cover and reduce heat; simmer for about an hour.
Add beans and simmer for an additional 10 minutes. Discard bay leaves. Remove ham hock (if using).
Place 1 cup of bean mixture in a blender or food processor; process until smooth. Return pureed bean mixture to the pan, add chopped ham and tomatoes and stir until blended. Simmer for about 5 minutes, until ham is heated through, and then serve.
If you are preparing this recipe as gluten-free, just be sure to use brands of chicken broth, beans and ham that are known to be GF.
Nutritional Information per serving (Serving size: 1/8th of the recipe) Calories: 235, Fat: 4.21g, Saturated Fat: 1g, Sugar: 2g, Sodium: 985g, Fiber: 6.67g, Protein: 18.72g, Cholesterol: 19.25mg, Carbohydrates: 31.34g