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