|
|
SOUPS
Tuscan White Bean Soup
with Prosciutto
|
Tuscan
White Bean Soup
with Prosciutto |
|
|
|
Quick prep soup
great with a simple salad and crusty Italian bread...
|
|
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. |
|
|
|
|
Servings: 4
WW POINTS: 9
|
|
Recipe Source |
|
Cooking Light |
|
|
|
|
|
CLICK HERE to see
discussion about this recipe on
The Recipe Girl blog.
PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "We
tried out this soup on a very chilly day. It was wonderful with
crusty bread to soak up the broth."
-Boston, MA
****Restaurant
Quality!- would
make it again. "Went
together really quickly and was absolutely delicious. I served it with a
green salad and garlic toast."
|
|
