White Bean and Parmesan Soup with Pesto |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This soup is an all time family favorite-light, fresh tasting yet filling. Since I'm a garlic freak I like to serve this with a Caesar Salad and hot rolls. Ingredients:
2 tablespoons olive oil |
1 medium onion, cut into 16 wedges |
2 cloves garlic, minced |
3 carrots, cut into 2 inch matchsticks |
3 stalks celery, sliced 1/4 inch thick |
1/4 lb prosciutto, cut into thin strips |
4 cups reduced-sodium fat-free chicken broth |
2 medium tomatoes, diced |
2 (15 ounce) cans cannellini beans, drained |
1/2 cup freshly grated parmigiano-reggiano cheese |
fresh ground salt & pepper |
pesto sauce, and additional cheese for sprinkling |
Directions:
1. In a large stock pot heat oil over medium heat and add garlic.
2. Saute for 2 minutes stirring constantly.
3. Add the onions, carrots, celery and prosciutto and cook for another 2 minutes, stirring constantly.
4. Stir in tomatoes and broth.
5. Bring soup to a boil, reduce heat and simmer 10 minutes.
6. Stir in beans and simmer for another 5 minutes.
7. Remove from heat.
8. Pour soup into a serving bowl and add the cheese.
9. Serve immediately.
10. Offer additional cheese and pesto at the table.
11. ***Donot add the cheese in the soup pot or it WILL stick to the sides.
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