White Bean Soup with Crispy Prosciutto and a GIVEAWAY


Warning: This soup is dangerous.

So, yeah. If you need another reason to move from canned beans to dried, I’m here to give you one. I was making this soup on a Sunday evening when I managed to slice my thumb on a can lid that wouldn’t open fully. I wasn’t sure if I needed stitches (sadly, I get a decent amount of cuts, but they never seem to be a big deal), but the more my husband and I looked at the cut, the more it seemed I did. So, off to the ER we went. Did I mention that I had literally been thinking earlier that day how I’d never gotten stitches before? Yeah.

I won’t lie. Part of my decision making process revolved around whether I should leave the soup. In the end, Tom just simmered it while I was  getting stitched up, and we ended up eating it the next evening with the prosciutto.

This soup, thankfully, is pretty great (and I’m sure that it actually benefited from sitting in the fridge over night).  It’s earthy and rustic, with a little brightness from the lemon juice. The crispy prosciutto is a great way to add texture, and complements the other flavors wonderfully (what doesn’t prosciutto complement, really?). The beans make this soup just starchy enough and, when pureed, create a thick and creamy soup without the use of any heavy cream. Which means it’s healthy! And filling! And I’ll definitely make it again! Hopefully without a trip to the ER in the midst of it all!


I’m giving away an immersion blender to one reader. To enter, just leave a comment on this post telling me what you’d most like to use it for. Make sure you leave your email address (it will not be visible to anyone but me) so I can get in contact with you if you’re the winner.

Contest ends Friday, December 14th at 11:59 p.m. CST.

Disclaimer: This giveaway is not sponsored, and is funded by yours truly.

I’ll be doing a few more giveaways for the holidays, so stay tuned!



White Bean Soup with Crispy Prosciutto and a GIVEAWAY