Tuscan White Bean Soup With Prosciutto |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Easy, fast, delicious! 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.
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