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
1tablespoon extra virgin olive oil, divided
1ounce prosciutto (2 thin slices), chopped
1garlic clove, chopped*
1medium onion, chopped*
1celery stalk, chopped*
1tablespoon dry white wine, or vermouth
2cans (15 ounce) cannellini beans drained (or 1 pound dried, soaked overnight)**
1 | rosemary sprig |
1 | bay leaf |
¼ to ½ | teaspoon sea salt |
| pinch freshly ground black pepper |
5cups chicken or vegetable broth, reduced sodium grated Parmesan for garnish
1.Heat ½ tablespoon oil over
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); let 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 sauce until 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.
*All chopping can be easily and quickly done in the food processor attachment's work bowl.
**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
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