|
| |
|
 |
- Cannellini Soup with Parmigiano
- (Zuppa di Fagioli Cannellini con Parmigiano)
-
|
-
- Ingredients:
-
- 3 tablespoons extra virgin olive oil plus additional oil for garnish
1 large onion, finely chopped (about 2 cups)
1 large carrot, finely chopped (about 1 cup)
1 large celery stalk, finely chopped (about 2/3 cup)
Three 15-ounce cans cannellini (white kidney beans), drained
6 cups chicken broth
2 teaspoons minced fresh sage
Two 2 x 2-inch Parmesan cheese rinds
3 ounces thinly sliced prosciutto, chopped
Freshly grated Parmesan cheese
-
- Directions:
-
- Heat 3 tablespoons olive oil in heavy large pot over medium heat.
Add onion, carrot, and celery and saute until vegetables are soft, about 10 minutes.
Add beans, broth, sage, Parmesan rinds, and prosciutto; simmer over medium-low heat, stirring occasionally, until flavors blend and soup thickens slightly, about 40 minutes.
Using tongs, remove cheese rinds.
Puree about 5 cups soup in processor and return to pot.
Season with salt and pepper. (Soup can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm before serving.)
Ladle soup into bowls and serve, passing grated Parmesan cheese and additional olive oil separately. Makes 6 to 8 servings.
-
- That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|
