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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A hearty comforting soup Ingredients:
3 tablespoons extra virgin olive oil |
1 large onion, finely chopped (about 2 cups) |
1 large carrot, finely chopped (about 1 cup) |
3 cans cannellini beans, 15 ounce cans |
6 cups low-salt chicken broth |
2 teaspoons fresh sage, minced |
2 2-by-2-inch parmesan cheese rinds |
1/2 teaspoon minced garlic |
3 ounces prosciutto, thinly sliced |
16 oz cooked ditalini |
Directions:
1. Heat oil in a heavy large pot over medium heat
2. Add onion, carrot and celery
3. Sauté until vegetables are soft, about 10 minutes
4. Add beans, broth, sage, Parmesan rinds and prosciutto
5. Simmer over medium-low heat, stirring occasionally until flavors blend and soup thickens slightly, about 40 minutes.
6. Using tongs, remove cheese rinds.
7. Purée soup in processor or blender or with hand-held blender
8. Add ditalini
9. Season with salt and pepper
10. Ladle into bowls, and serve, passing grated parmesan cheese and additional olive oil separately
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