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Tuscan White Bean Soup with Prosciutto

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 1/2 cups)
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

Nutrition 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

How to Make It

  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.