Name: Tuscan White Bean Soup With Prosciutto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 teaspoons olive oil; 1/2 cup chopped prosciutto (about 2 ounces); 1 cup chopped onion; 1/4 cup chopped celery; 3/4 cup chopped carrot; 1 garlic clove, minced; 1 cup water; 2 (19 ounce) cans cans cannellini beans, drained; 2 bay leaves; 1 (15 3/4 ounce) can low sodium chicken broth; 2 tablespoons sherry wine (optional); 1/4 teaspoon black pepper

Recipe by chelseas

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

Easy, fast, delicious!

Ready In:: 50mins
Serves:
Units:

Join In Now Join the conversation!

ingredients

2 teaspoons olive oil
¹⁄₂ cup chopped prosciutto (about 2 ounces)
1 cup chopped onion
¹⁄₄ cup chopped celery
³⁄₄ cup chopped carrot
1 garlic clove, minced
1 cup water
2 (19 ounce) cans cans cannellini beans, drained
2 bay leaves
1 (15 3/4 ounce) can low sodium chicken broth
2 tablespoons sherry wine (optional)
¹⁄₄ teaspoon black pepper

directions

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 for 20 minutes.
Add the parsley, sherry, and black pepper; cook for one minute. Discard bay leaves.

Submit a Recipe Correction

Add a Note