"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Tuscan White Bean Soup Recipe

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This recipe for Tuscan White Bean Soup, by , is from The Malone Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Malone
Added: Thursday, January 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. olive oil
1/2 cup chopped prosciutto or ham (about 2 oz.)
1 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
1 garlic clove, minced
1 cup water
2 (19 oz.) cans cannellini beans or other white beans, undrained
2 bay leaves
1 (14 oz.) can fat-free, less-sodium chicken broth
2 tbsp. minced fresh parsley
2 tbsp. sherry (optional)
1/4 tsp. black pepper

Directions:
Directions:
1. Heat oil in a large stockpot over medium heat. Add prosciutto; saute 2 minutes. Add onion, celery, carrot, and garlic; saute 2 minutes or until soft.
2. Add water, beans, bay leaves, and broth; bring to a boil. Partially cover, reduce heat, and simmer for 20 minutes.
3. Add parsley, sherry (if desired), and black pepper; cook 1 minute. Discard the bay leaves.

Number Of Servings:
Number Of Servings:
4 (serving size 1 1/2 cups
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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