This smooth, hearty soup is full of Italian flavours — perfect to enjoy on its own or as part of an Italian menu.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2003
In large heavy saucepan or Dutch oven, heat half of the oil over medium-high heat; cook prosciutto until crisp, about 3 minutes. Remove to paper towel-lined plate.
Add remaining oil to pan; cook shallots and garlic, stirring often, until golden, about 2 minutes. Stir in wine, chopped sage, pepper and salt. Add beans and stock; bring to boil. Cover, reduce heat and simmer for 15 minutes.
In blender or food processor, purée soup, in batches, until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 week. Reheat to serve.) Return to pan and heat through. Ladle into bowls; sprinkle with reserved prosciutto. Garnish with sage leaves.
Nutritional facts <b>Per serving:</b> about
- Sodium 1139 mg
- Protein 16 g
- Calories 247.0
- Total fat 8 g
- Cholesterol 10 mg
- Saturated fat 1 g
- Total carbohydrate 28 g
- Iron 15.0
- Folate 30.0
- Calcium 4.0
- Vitamin C 3.0