White Bean Soup with Frizzled Prosciutto and Sage White Bean Soup with Frizzled Prosciutto and Sage

Author: Canadian Living

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


  • 2 tablespoons extra virgin olive oil
  • 6 slices prosciutto cut in thin strips (or diced bacon)
  • 2 shallots finely chopped
  • 2 cloves of garlic minced
  • 1/4 cup dry white wine
  • 1/4 cup chicken stock
  • 2 tablespoons chopped fresh sage
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cans white kidney beans drained and rinsed
  • 3 cups chicken stock
  • 3 cups vegetable stock
  • 6 fresh sage leaves


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
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White Bean Soup with Frizzled Prosciutto and Sage