Tuscan White Bean Soup with Prosciutto

This was divine! And so simple. I had great northern beans on hand. Also tossed in the spices while the prosciuitto and veggies cooked down- added 1/2 tsp red pepper flakes, added 1/4 tsp chipotle pepper flakes, salt, black pepper, + added 2 tbsps of tomato paste. Toward the end, added 1/4 cp shred parm + added 1/2 cp diced canned tomatoes. (*Skipped the sherry!) Served topped with shred parm and drizzled with olive oil + lemon juice. Soooo good!!

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.

A great fall soup! Super easy to make. I took the advice of another cook and added another can of beans and omitted the water. Makes for a thick soup. Delish!!

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. http://www.toscanarestaurant.ie/welcome.php

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.

Followed recipe exactly - only subbed pancetta for prosciutto. I love plain white bean soup, but this was different and we enjoyed it. Great for a cool fall day.

Loved this! Perfect for a winter evening. I served with biscuits.

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!

Holy smokes! Where has this recipe been all my life? This was so delicious and incredibly easy to prepare. I made no changes to the recipe and don't think any need to be made. I served this with crusty olive bread and received rave reviews from my guests!

I love this soup, it is easy, healthy and yummy. I used canadian bacon instead of the prosciutto and shallots instead of garlic - my husband does not like garlic. I froze the left overs and it was just as good. I would make it for any occasion.

I think this soup would be better without the prosciutto. Mine was way too salty. Maybe ham would be better. Otherwise we really enjoyed the soup and it couln't be easier to put together. A definite repeat.

Good and healthy, but I wouldn't serve it to company. I do think that the sherry is essential.

This is better with a can of Rotel added for that extra kick.

Very tasty and easy to put together. Use the optional sherry; a little bit adds a lot of flavor.

I made this soup with dry beans and finished cooking in the crock-pot. The prosciutto gives it a great flavor. My husband thought it was great! I will make it again. Served it with olive bread and salad.

I made this yesterday. I didn't use the canned beans but instead soaked my own beans overnight and cooked them separately for about an hour before adding to the soup.....I was pleasantly surprised by the lightness of this soup. The flavors go well together. I will definitely make this again in the future!!! Next time I will use thicker prosciutto because I only had thin slices available....thicker will give it a better texture!!

A really lovely, hearty bean soup that is perfect for a Winter's day. I was initially concerned because I soaked dry beans overnight. It took longer to cook them. Perhaps next time I will quick-boil them. The flavor is pitch-perfect. I did add a wee bit of dried thyme, having put that in a previous white bean soup recipe. Not sure it needed it, but it was a nice, earthy touch.