Tuscan White Bean Soup with Prosciutto

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.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 356
  • Calories from fat: 20%
  • Fat: 7.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 2.4g
  • Protein: 20.4g
  • Carbohydrate: 53.4g
  • Fiber: 7.8g
  • Cholesterol: 8mg
  • Iron: 5.4mg
  • Sodium: 817mg
  • Calcium: 111mg

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

  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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