When we had that recent snow day. . . I decided to search the Cooking Light library and came up with This Tuscan Bean Soup. Perfect for a big pot of soup on a cold winter's day.
Tuscan White Bean Soup with Prosciutto
2 teaspoons olive oil
1/2 cup chopped prosciutto or ham (about 2 ounces)
1 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
1 garlic clove, minced
1 cup water
2 (19-ounce) cans cannellini beans or other white beans, undrained
2 bay leaves
1 (15.75-ounce) can fat-free, less-sodium chicken broth
2 tablespoons minced fresh parsley
2 tablespoons sherry (optional)
1/4 teaspoon black pepper
Heat the oil in a large stockpot over medium heat. Add the chopped prosciutto, and sauté for 2 minutes. Add the onion, celery, carrot, and garlic; sauté for 2 minutes or until soft. Add the water, beans, bay leaves, and broth, and bring soup to a boil. Partially cover, reduce heat, and simmer soup for 20 minutes. Add the parsley, sherry, and black pepper; cook for 1 minute. Discard bay leaves
For our Cooking Light supper club . . . let's see what everyone else has brought for our Italian feast.
Jerry has a Melon Prosciutto Salad
Val is making Gnocchi with Browned Butter
Susan is bringing a dessert of Warmed Caramelized Pears with Clove Zabaglioni
Sara is making Parmesean Crusted Sage Pork Chops
Who's bringing the Vino?
Y'all enjoy ~
Sandi
4 comments:
I must try this soup. It looks amazing! Yes, who is bringing the vino?
We need comfort food like this Sarah on days like these.
What an awesome bowl of soup ! A perfect start to a classic Italian feast! I'm praying that warmer Spring weather comes our way, but when the cold rains start this soup will make a great lunch or supper!
That looks delicious Sandi - I wish I could find nice thick pieces of pancetta like that here. SIGH This soup looks to be the perfect thing to take off the winter chill.
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