Tuscan Bean Soup With Prosciutto

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1/2 cup chopped prosciutto (about 2 ounces)
• 1 cup chopped onion
• 1/4 cup chopped celery
• 3/4 cup chopped carrot
• 1 garlic clove, minced
• 1 cup water
• 2 (19 ounce) cans cans cannellini beans, drained
• 2 bay leaves
• 1 (15 3/4 ounce) can low sodium chicken broth
• 2 tablespoons sherry wine (optional)
• 1/4 teaspoon black pepper

Recipe

• 1 heat the oil in a large stockpot over medium heat. add the prosciutto, and sauté for 2 minutes. add the onion, celery, carrot and garlic; sauté for 2 minutes or until soft.
• 2 add the water, beans, bay leaves, and broth and bring soup to a boil. partially cover, reduce heat, and simmer for 20 minutes.
• 3 add the parsley, sherry, and black pepper; cook for one minute. discard bay leaves.