Prosciutto Bean Soup

This is a quick and easy meal for two with some leftovers.

Prosciutto Bean Soup

2 Tbsp extra virgin olive oil
1 yellow onion, minced
2 cloves garlic, minced
4 cups chicken broth
4-6 slices proscuitto, torn into small pieces
2 15 oz cans cannellini beans
2 sprigs Italian parsley, chopped
1 tbsp lemon juice
1/4 cup half and half(optional)

  • Over medium heat, cook the olive oil until it shimmers
  • Add the onions and cook until softened, about 5 minutes
  • Add the garlic, cook while stirring for about a minute
  • Add the broth and heat until is boils, add the beans and simmer for about 12 minutes
  • In a fry pan, cook the prosciutto for 2-3 minutes
  • With a blender, food processor, or immersion blender, blend the soup until it is smooth
  • If desired, you can reserve a small amount of beans or add extra
  • Mix in the proscuitto, bring the soup back to a simmer and cook for 5 minutes, stirring occassionally
  • Add the lemon juice, and optionally the half and half and heat for about a minute
  • Serve and garnish with the parsley, which gets mixed into the bowl

If you want it a little creamy, try half and half or whipping cream.

Any kind of white beans will do if you can’t find cannellini beans. Easy Peasy