Tested till perfect White Bean Soup with Frizzled Prosciutto and Sage

White Bean Soup with Frizzled Prosciutto and Sage

This smooth, hearty soup is full of Italian flavours — perfect to enjoy on its own or as part of an Italian menu.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2003

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 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
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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 Information Per serving: about

cal 247 pro 16g total fat 8g sat. fat 1g
carb 28g fibre 11g chol 10mg sodium 1,139mg

% RDI:

calcium 4 iron 15 vit C 3 folate 30
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