Rating: 4.5 stars
20 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 5
  • 5 star values: 11

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.

Recipe by Cooking Light January 2001

Gallery

Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

356 calories; calories from fat 20%; fat 7.8g; saturated fat 1.3g; mono fat 3.3g; poly fat 2.4g; protein 20.4g; carbohydrates 53.4g; fiber 7.8g; cholesterol 8mg; iron 5.4mg; sodium 817mg; calcium 111mg.
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