White Bean with Proscuito and Sage Soup White Bean with Proscuito and Sage Soup

Author: Canadian Living

  • Portion size 6 servings


  • 2 tablespoons extra virgin olive oil
  • 6 slices prosciutto cut_in thin strips (about 4oz/125g)
  • 2 shallots finely chopped
  • 2 cloves of garlic minced
  • 2 tablespoons chopped fresh sage leaves
  • 1/4 cup dry white wine
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cans white beans drained and rinsed
  • 3 cups chicken stock
  • 3 cups vegetable stock
  • 6 fresh sage leaves


In large saucepan or Dutch oven, heat half of the oil over medium-high heat; cook prosciutto for 5 minutes or until crisp. Remove to paper towel-lined plate. Add remaining oil to pan.

Add shallots and garlic; cook, stirring, for 2 minutes or until golden. Add chopped sage, wine, salt and pepper. Stir to coat. Add beans and stock; bring to boil. Cover and simmer for 15 minutes.

In blender or food processor, pur?soup in batches until smooth. Pour into warmed bowls, sprinkle with prosciutto and sage leaves.

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White Bean with Proscuito and Sage Soup