White Bean Soup with Frizzled Prosciutto and Sage
This recipe makes 6 servings
|Per serving: about||-|
|total fat||8 g|
|sat. fat||1 g|
- Portion size: 6
This smooth, hearty soup is full of Italian flavours — perfect to enjoy on its own or as part of an Italian menu.
- 2 tbsp 2tbspextra virgin olive oil
- 6 slices 6slicesprosciutto, cut in thin strips (or diced bacon)
- 2 2shallotshallots, finely chopped
- 2 2clove garliccloves of garlic, minced
- 1/4 cup 1/4cupdry white wine or chicken stock
- 2 tbsp 2tbspchopped fresh sage
- 1/2 tsp 1/2tsppepper
- 1/4 tsp 1/4tspsalt
- 2 cans (19 oz/540 ml) 2cans (19 oz/540 ml)white kidney beanwhite kidney beans, drained and rinsed
- 3 cups 3cupschicken stock or vegetable stock
- 6 6fresh sage leaffresh 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.
Source : Canadian Living Magazine: October 2003