| Cuisine: Italian | Type: Soup | Serves: 4 |
|
Source:
|
Cooking Light Jan/Feb 2001 |
|
Attributes:
|
Quick and Easy, Healthy |
|
Comments:
|
|
|
Serving Suggestions:
|
Serve with freshly grated Parmesan cheese and toasts |
|
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 (19oz) cans cannellini beans, or other white beans, undrained 2 bay leaves 1 (15.75oz) can fat-free chicken broth 2 tbs. minced fresh Parsley 2 tbs. sherry (optional) 1/4 tsp. black pepper |
|
Instructions:
|
1. Heat the oil in a large stockpot over medium heat. Add the prosciutto, and saute for 2 minutes. Add the onion, celery, carrot, and garlic and saute for 2 minutes or until soft. 2. Add the water, beans, bay leaves and broth and bring hte soup to a boil. Partially cover, reduce heat, and simmer soup for 20 minutes. 3. Add the parsley, sherry and black pepper, cook for 1 minute. Discard bay leaves. |
|
Related recipes:
|
None |
2002-09-19