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

This post is licensed under CC BY 4.0 by the author.

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