Tuscan White Bean Soup With Prosciutto

Submitted by chelseas

"Easy, fast, delicious!"

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 4

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

1. 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.
2. Add the water, beans, bay leaves, and broth and bring soup to a boil. Partially cover, reduce heat, and simmer for 20 minutes.
3. Add the parsley, sherry, and black pepper; cook for one minute. Discard bay leaves.