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Tuscan White Bean Soup Recipe

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This recipe for Tuscan White Bean Soup, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marilyn Barton

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. Butter
1 Tbsp. Olive Oil
2 tbsp. Salt Pork chopped small
1 Bulb Fennel sliced
1 Medium Onion-chopped
2 cans (15 oz. approx.) Cannellini Beans, rinsed and drained ( You can use dried beans but you are going to puree them anyway.)
5 Cups Chicken or Vegetable Broth
Pinch of Red Pepper Flakes
2 Tbsp. juice from a fresh orange
2 Tbsp. Chopped Parsley
6 Campari Tomatoes chopped coarsely (not small)
1/4 lb. Prosciutto chopped
Chopped Fresh Chives and Zest of a fresh orange for garnish

Directions:
Directions:
Cook the salt pork for a couple of minutes in the Olive Oil and butter.
Add the fennel and onion Cook 5 minutes more.
Add the beans and broth and stir.
Add the beans and broth and stir.
While the soup is cooking, chop the tomatoes and the prosciutto.
Remove the soup from the heat and cool down.
Using an immersion blender, regular blender, or food processor puree the soup.
When finished, add the tomatoes and prosciutto to the soup, stir in, and cook 10 minutes more.
Serve hot, garnished with chopped chives and orange zest. (The garnish is not just for color. It adds additional great flavor to this soup!)

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Trying to recreate the wonderful soup Terry and I had in Florence.

 

 

 

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