Tuscan White Bean Soup with Prosciutto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The canned beans allow you to prepare this Tuscan white bean soup in just over 30 minutes. While the soup is simmering, you might want to assemble a garden salad and toast slices of Italian bread to complete the meal. Ingredients:
2 teaspoons olive oil |
1/2 cup chopped prosciutto or ham (about 2 ounces) |
1 cup chopped onion |
3/4 cup chopped celery |
3/4 cup chopped carrot |
1 garlic clove, minced |
1 cup water |
2 (19-ounce) cans cannellini beans or other white beans, undrained |
2 bay leaves |
1 (15.75-ounce) can fat-free, less-sodium chicken broth |
2 tablespoons minced fresh parsley |
2 tablespoons sherry (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 soup for 20 minutes.
3. Add the parsley, sherry, and black pepper; cook for 1 minute. Discard bay leaves.
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