White Bean with Proscuito and Sage Soup
This recipe makes 6 servings
Ingredients
- 2 tbsp extra virgin olive oil
- 6 slices prosciutto, cut_in thin strips (about 4oz/125g)
- 2 shallots, finely chopped
- 2 cloves of garlic, minced
- 2 tbsp chopped fresh sage leaves
- 1/4 cup dry white wine
- 1/2 tsp pepper
- 1/4 tsp salt
- 2 cans (19oz/540mL) white beans, drained and rinsed
- 3 cups chicken stock or vegetable stock
- 6 fresh sage leaves
Preparation
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.
- Keywords : Soup; Beans; Prosciutto; Blend; One-Pot;
Related content
-
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...
-
Pasta e Fagioli With Romano Beans
Serve with: Cucumber salad and whole grain baguette. Romano beans add fibre to this tasty soup....
-
-
Peasant Soup
If you like, substitute 1 tbsp (15 mL) chopped fresh mint or dill for the dried mint; add with...
