Monday, January 5, 2009
White Bean and Prosciutto Soup
Because of the small amount of prosciutto in this soup I did not substitute it out. However, I think the next time I make it I will try it with grilled chicken. Having said that, I highly recommend trying this one! In a large stock pot add 2 tsp olive oil and heat over medium heat. Add 2 oz chopped prosciutto and saute for about 2 minutes. Add 1/2 cup chopped onions, 3/4 cup chopped celery, 1/2 cup sliced carrots, 2 cloves of minced garlic. Saute all ingredients until soft. Add 2 cans cannellini beans (undrained), 1 cup water, 2 bay leaves, 1 can chicken broth (15 oz). Bring soup to a boil and lower to simmer for about 35-40 minutes. This makes 4 servings that are about 2 blocks each. Serve with a salad to balance. Post thoughts to comments.