Tuscan White Bean Soup with Prosciutto

Tuscan White Bean Soup with Prosciutto
Photo by Randy Mayor


  • ¾ cup chopped carrot
  • ¼ teaspoon black pepper
  • 2 teaspoons olive oil
  • 2 tablespoons sherry (optional)
  • 2 (19-ounce) cans cannellini beans or other white beans, undrained
  • 1 (15.75-ounce) can fat-free, less-sodium chicken broth
  • 1 cup water
  • + 6 more ingredients
    • ½ cup chopped prosciutto or ham (about 2 ounces)
    • ¾ cup chopped celery
    • 2 tablespoons minced fresh parsley
    • 1 garlic clove, minced
    • 2 bay leaves
    • 1 cup chopped onion

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...

View full recipe at My Recipes


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