Cook Time
22 min
Yields
6 servings
This smooth, hearty soup is full of Italian flavours — perfect to enjoy on its own or as part of an Italian menu.
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ingredients
2
Tbsp extra virgin olive oil
6
slices prosciutto, cut in thin strips, (about 4 oz)
2
shallot, finely, chopped
2
cloves garlic, minced
2
Tbsp chopped fresh sage, leaves
¼
cup dry white wine
½
tsp pepper
¼
tsp salt
2 19
oz can white beans, drained, and, rinsed
3
cup chicken stock
3
cup vegetable stock
fresh sage, leaves
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directions
Step 1
In large saucepan or Dutch oven, heat half of the oil over medium-high heat; cook prosciutto for 5 minutes or until crisp.
Step 2
Remove to paper towel-lined plate.
Step 3
Add remaining oil to pan.
Step 4
Add shallots and garlic; cook, stirring, for 2 minutes or until golden.
Step 5
Add chopped sage, wine, salt and pepper.
Step 6
Stir to coat.
Step 7
Add beans and stock; bring to boil.
Step 8
Cover and simmer for 15 minutes.
Step 9
In blender or food processor, purée soup in batches until smooth.
Step 10
Pour into warmed bowls, sprinkle with prosciutto and sage leaves.