Tuscan White Bean Soup with Prosciutto
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Ingredients
2 teaspoons olive oil
½ cup chopped prosciutto or ham (about 2 ounces)
1 cup chopped onion
¾ cup chopped celery
¾ cup chopped carrots
1 clove garlic, minced
1 cup of water
2 cans cannellini beans or other white beans, skinless, 19 oz.
2 bay leaves
1 can low-sodium, fat-free chicken stock (15.75 oz)
2 tablespoons chopped fresh parsley
2 tablespoons sherry (optional)
¼ teaspoon black pepper
To make
Canned beans allow you to make this Tuscan white bean soup in just 30 minutes. While the soup is simmering, you can prepare a salad and toast slices of Italian bread to complete the meal.
Heat the oil in a large stockpot over medium heat. Add the prosciutto, and sauté for 2 minutes. Add the onion, celery, carrot, and garlic; sauté 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 for 1 minute. Discard bay leaves.
Heat the oil in a large stockpot over medium heat. Add the prosciutto, and sauté for 2 minutes. Add the onion, celery, carrot, and garlic; sauté 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 for 1 minute. Discard bay leaves.
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Author:Admin
Published: 11/20/2023 10:18 PM
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