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.
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
How to Make It
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.
Really good and easy to make. Used center cut bacon in place of prosciutto, as that's what I had on hand - probably upped the calorie count some. Didn't have sherry. Will def make again as it was delish, light, and easy to make for a weeknight meal. Added about 1 cup of water the next day for leftovers, as I actually would like it more soupy.
I writ this after my first making...and my guests loved it as much as I did. This will be a frequent dish. It is a little timid (bland) as the recipe stands, but it seems like a great palette for more spices to your liking.
If you grate a small touch of cheese or white butter over the top of the soup when served, it would become a catalyst of increasing its taste, I have dublin vacationer and my friend took me to Toscana restaurant most probably at dames street, i also have tasted similar kind of this platter, very tough i have managed to get their site.
This was very good. I did not use the water, just adjusted it with chicken broth. I did use the Sherry and I think it enhanced the flavor somewhat. I was surprised at one of the reviews that mentioned that it was too salty. I added kosher salt . I will definitely make this again.
very simple and extremely tasty soup. Followed advice of other reviews and added extra can of beans and omitted the water. I prefer less broth and more beans. the soup was fantastic, lots of flavor. I will make again!
This really is a hearty, tasty soup that's pretty easy to prepare. I can't even imagine it without the prosciutto ... it's what makes the dish! I made the recipe exactly as stated, except I bought three 15 oz cans of beans, so we ended up with more beans and less broth. It was a big hit with the husband and reheated very well for lunch the next day, too.
I tried this recipe for the 1st time in 2006 when my FIL was dying of cancer. He had no appetite and would not eat anything but milkshakes. I went on the hunt for a soup recipe that would be hearty, flavorful and full of fresh veggies to get him some nutrients. I found this. It was WONDERFUL! My FIL loved it and ate a large helping of it. I made it several times in his last months. Since then, I make it several times a year. My 5 year old loves it and my husband requires me to make a double batch so there are leftovers! I have made it with the prosciutto as well as with regular ham. I have made it with and without the sherry. It always comes out fabulously. I use a food processor to chop the veggies. It's very quick that way. I always add extra bean.... we like beans! The cannellini beans are a must. I have tried other beans when I could not find the cannellini beans. It was not as good. This soup is THE. BEST. SOUP. EVER! I usually serve it with fresh baked bread. YUM!
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