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Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano Recipe

Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano Recipe

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Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano

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Ingredients:

Serving

4 15- oz cans creamy beans
6 large garlic cloves, grated or minced (about 2 tbsp)
3 tsp kosher salt
2 tsp fresh thyme leaves
4 large fresh basil leaves
2 cups shredded napa cabbage (about 1/4 head )
high-quality extra-virgin olive oil, for drizzling
parmigiano-reggiano wedge, for grating
4 thin slices prosciutto (about 2 oz)

Directions:

Combine the beans and their liquid with the garlic, salt, thyme, basil, and 2 cups of water in a large saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for 5 minutes to meld the flavors. Remove about 1 1/2 cups of the beans, returning any garlic or basil to the saucepan. Use an immersion blender to purée the remaining beans in the pot until smooth.
(Alternatively, let the soup cool slightly then transfer it to a blender or food processor and purée, holding the lid down tight so the hot liquid doesn't splatter out.) Stir in the reserved beans and cabbage and thin the soup with water if necessary. Cook the soup over medium heat until the cabbage wilts and is slightly tender, about 5 minutes.
Divide the soup evenly among four large soup plates or bowls, filling them to just below the rim. Drizzle each serving with high-quality olive oil and grate a thin layer of Parmesan cheese over them. Tear one slice of the prosciutto into a few pieces and rumple the pieces onto one bowl of soup; repeat with the remaining prosciutto slices.
From A Twist of the Wrist by Nancy Silverton Copyright (c) 2007 by Nancy Silverton Published by Knopf. Nancy Silverton and her husband, Mark Peel, own and operate Campanile Restaurant and the La Brea Bakery in Los Angeles. She is the author of Nancy Silverton’s Pastries from the La Brea Bakery (nominated for Julia Child and James Beard Awards) and Desserts. She lives in Los Angeles. Carolynn Carreño is a James Beard Awardwinning journalist and the coauthor of 100 Ways to Be Pasta, Once Upon a Tart, and A Twist of the Wrist. She lives in Los Angeles and New York.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1286.23 Kcal (5385 kJ)
Calories from fat	10.7 Kcal
		% Daily Value*
Total Fat	1.19g	2%
Cholesterol	9.92mg	3%
Sodium	1978.78mg	82%
Potassium	140.47mg	3%
Total Carbs	307.68g	103%
Sugars	0.04g	0%
Dietary Fiber	6.38g	26%
Protein	4.81g	10%
Vitamin C	3.7mg	6%
Iron	0.7mg	4%
Calcium	276.4mg	28%

Amount Per 100 g
Calories	297.48 Kcal (1245 kJ)
Calories from fat	2.48 Kcal
		% Daily Value*
Total Fat	0.28g	2%
Cholesterol	2.29mg	3%
Sodium	457.66mg	82%
Potassium	32.49mg	3%
Total Carbs	71.16g	103%
Sugars	0.01g	0%
Dietary Fiber	1.47g	26%
Protein	1.11g	10%
Vitamin C	0.8mg	6%
Iron	0.2mg	4%
Calcium	63.9mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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