2 tsp olive oil
½ cup chopped prosciutto or ham (about 2 ounces)
1 cup chopped onion
¾ cup chopped celery
¾ cup chopped carrot
1 clove garlic, minced
1 cup water
Two 19oz. cans cannellini beans (or other white beans), undrained
2 whole bay leaves
One 15¾oz. can fat-free, less-sodium chicken broth
2 Tbs minced fresh parsley
2 Tbs sherry (optional)
¼ tsp ground black pepper
1. 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.
2. Add the water, beans, bay leaves and broth, and bring soup to a boil. Partially cover, reduce heat, and simmer soup for 20 minutes.
3. Add the parsley, sherry and black pepper; cook for 1 minute. Discard bay leaves.
Recipe Source: Cooking Light
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“We tried out this soup on a very chilly day. It was wonderful with crusty bread to soak up the broth.”
“Went together really quickly and was absolutely delicious. I served it with a green salad and garlic toast.”