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.
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I’ll be doing a few more giveaways for the holidays, so stay tuned!
White Bean Soup with Crispy Prosciutto
Adapted from shutterbean
2 Tbsp. olive oil, plus additional for brushing prosciutto
1 onion, diced
2 celery ribs, sliced
1 large or 2 medium carrots, peeled and sliced
4 large sage leaves, minced
1 bay leaf
6 cups chicken broth
2 (15 oz.) cans cannellini beans, drained and rinsed
8 thin slices of prosciutto (about 4-6 oz.)
1/2 Tbsp. freshly squeezed lemon juice
In a 5-6 qt. stockpot or Dutch oven, heat the oil over medium heat. Add the onions, celery, and carrots and cook, stirring occasionally until the onions are translucent, about 5-7 minutes. Add the sage, garlic, and bay leaf and continue to cook for 2 more minutes, until aromatic.
Add the beans, broth, and salt and ground pepper to taste. Increase heat and bring soup to a boil; then lower the heat to maintain a gentle simmer. Simmer uncovered until the vegetables are completely soft and have started to break down, about 45 minutes.
Meanwhile preheat the oven to 350F. Line a baking sheet with a silicone baking sheet or parchment paper, and then brush the sheet with oil. Place the prosciutto on the sheet in a single layer, and brush the top with additional oil. Bake until they are slightly darker and wrinkly, 10-15 minutes. Let cool (they will crisp even more while cooling). Break into shards and set aside.
To finish the soup, remove the bay leaf and puree the soup with an immersion blender (or a food processor/blender in batches). Stir in the lemon juice and add more if needed. Season to taste with additional salt & pepper if necessary. To serve, ladle soup into bowls and top with the crisped prosciutto.
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