Tuscan White Bean Soup with Prosciutto

Tuscan White Bean Soup with Prosciutto Recipe
Randy Mayor; Lydia DeGaris-Pursell
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.
4

Worthy of a special occasion

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 356
Caloriesfromfat 20 %
Fat 7.8 g
Satfat 1.3 g
Monofat 3.3 g
Polyfat 2.4 g
Protein 20.4 g
Carbohydrate 53.4 g
Fiber 7.8 g
Cholesterol 8 mg
Iron 5.4 mg
Sodium 817 mg
Calcium 111 mg

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

Preparation

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.

Add the water, beans, bay leaves, and broth, and bring soup to a boil. Partially cover, reduce heat, and simmer soup for 20 minutes.

Add the parsley, sherry, and black pepper; cook for 1 minute. Discard bay leaves.

Note:

January 2001
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