October 11, 2010

White Bean Soup

When the weather changes so does my food.  I hope you try my white bean soup because it is very easy to make and is full of flavor! The perfect fall soup!!!
Makes 4 Servings

2 tsp - Olive oil
1 cup - water
1/2 cup - Prosciutto, chopped
1 cup - Onion, chopped
1 cup - Celery, chopped
1 cup - Carrot, chopped
2 garlic cloves, minced
2 15-oz cans - White beans, undrained
2 - Bay leaves
16 oz - Chicken broth
2 Tbsp - Fresh parsley, minced
2 Tbsp - Sherry
1/4 tsp - Black pepper

4 Tbsp - Parmesan Cheese (to garnish)
Salt to taste.

1. In a large stockpot heat the olive oil over medium heat then add the prosciutto, and saute for 2 minutes. Add the garlic, carrot, onion, and celery; saute for 2 minutes.

2. Add the water, beans, bay leaves, and broth, and bring soup to a boil. Partially cover, reduce heat, and simmer soup for 20 minutes.

3. Add the sherry, parsley, black pepper, and salt (if needed); cook for 1 minute. Discard bay leaves. Serve garnished with parmesan cheese.

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