cynupstateny
Well-known member
When I went for the prosciutto I found DH had eaten it so I used pancetta. Really good flavor, fast and easy, too.
Tuscan White Bean Soup with Prosciutto
The canned beans allow you to prepare this 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. Or try serving this soup with our Olive Bread.
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
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.
Yield: 4 servings (serving size: 1 1/2 cups)
CALORIES 356 (20% from fat); FAT 7.8g (sat 1.3g,mono 3.3g,poly 2.4g); PROTEIN 20.4g; CHOLESTEROL 8mg; CALCIUM 111mg; SODIUM 817mg; FIBER 7.8g; IRON 5.4mg; CARBOHYDRATE 53.4g
Cooking Light, JANUARY 2001
Tuscan White Bean Soup with Prosciutto
The canned beans allow you to prepare this 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. Or try serving this soup with our Olive Bread.
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
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.
Yield: 4 servings (serving size: 1 1/2 cups)
CALORIES 356 (20% from fat); FAT 7.8g (sat 1.3g,mono 3.3g,poly 2.4g); PROTEIN 20.4g; CHOLESTEROL 8mg; CALCIUM 111mg; SODIUM 817mg; FIBER 7.8g; IRON 5.4mg; CARBOHYDRATE 53.4g
Cooking Light, JANUARY 2001