Ham and White Bean Soup

1 tablespoon olive oil

1 onion, diced

1 ½ teaspoons Italian seasoning

1 quart chicken broth

1 (15.5 ounce) can white beans, drained

1 (14.5 ounce) can petite diced tomatoes

½ head cabbage, shredded

¾ 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.