22
SOUPS
Winter White Bean Soup
A rich and creamy soup, it will be sure to warm you up on
a cold winter day. If you do not have prosciutto,
bacon would work well in its place.
Makes about 6 cups
1
tablespoon olive oil, divided
1
ounce prosciutto (2 thin slices), chopped
1
garlic clove, chopped
1
medium onion, chopped
1
celery stalk, chopped
1
tablespoon dry white wine, or vermouth
2
cans (15 ounces each) cannellini beans drained (or 1 pound
dried, soaked overnight)*
1
rosemary sprig
1
bay leaf
¼ to ½ teaspoon kosher salt
pinch freshly ground black pepper
5
cups chicken or vegetable broth, reduced sodium
grated Parmesan for garnish
1. Heat ½ tablespoon of the oil over medium-high heat. Add prosciutto to quickly
fry. Once crispy, remove and reserve.
2. Add remaining oil and reduce heat to medium. Once hot, add garlic, onion
and celery. Sauté until softened, about 8 to 10 minutes. Add the wine/
vermouth, stirring to deglaze the pan (picking up the brown bits from
the bottom of the pan and working into the mixture); cook until fully
evaporated. Add the beans, rosemary, bay leaf, salt and pepper and stir
to mix. Heat until beans are warmed through. Add the broth and raise the heat
to bring to a boil. Once boiling, reduce heat to allow to simmer, partially
covered, for about 60 to 75 minutes. Remove the rosemary and bay leaf.
3. Using the blending shaft, blend on low, gradually increasing to medium, until
sauce is puréed. If using a larger saucepan, tilt the pan to one side away
from you to ensure that the protective guard of the blending shaft is fully
submerged to prevent splatter.
4. Taste and adjust seasonings as desired. Garnish with a sprinkling of prosciutto
and/or grated Parmesan.
* When using soaked, dried beans, you may have to add more broth and a bit
more salt as well.
Nutritional information per serving (based on 6 servings):
Calories 321 (14% from fat) • carb. 44g • pro. 24g • fat 5g • sat. fat 1g
• chol. 3mg • sod. 873mg • calc. 142mg • fiber 16g
