Moms Cannellini Bean Soup With Prosciutto And Real... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My take on an Italian classic. I add potatoes and carrots to make it more of a meal. And I also use Prosciutto for flavor...the secret to delicious is to use a good Parmigiano Reggiano and good sausage! Ingredients:
mom's cannellini bean soup with prosciutto and real parmigiano |
1 tbs butter |
1 tbs good olive oil |
1 small yellow onion, chopped |
1 lb homemade sausages or adele's sausages, flavor of your choice, sliced on diagonal |
5 slices prosciutto or mortadella, sliced like bacon and diced into 1/4 inch pieces |
3 cloves garlic, smashed and finely chopped |
3 carrots, peeled and diced into 1/2 inch pieces |
2 medium boiling potatoes, chopped |
3 tbs fresh parsley, chopped |
3 tbs fresh oragano, chopped |
2 15 oz. cans cannellini or other white beans, drained and rinsed |
6 cups homemade chicken stock or 3 cans low sodium chicken broth |
3 to 4 cups fresh spinach or fresh kale, washed, stems removed and roughly chopped |
1/2 tsp. kosher or sea salt |
1 tsp. freshly ground black pepper |
1/4 cup grated real parmigiano reggiano |
Directions:
1. Directions:
2. Heat butter and oil in a heavy large Dutch oven or soup pot.
3. Add the diced onion, sausage, prosciutto, and sauté until slightly golden and separated.
4. Now add the garlic till just browned.
5. Add the Parsley and Oregano, mix about.
6. Add the carrots and potatoes.
7. Add the drained & rinsed beans, broth, and bullion if you like.
8. Bring to a boil, reduce heat and simmer for about 20 minutes, or until carrots and potatoes are firm-tender.
9. Add the chopped kale and/ or spinach, salt and pepper and parsley, oregano.
10. Return to a simmer, cover and cook for 5 minutes, or until vegetables are tender.
11. Taste for salt & pepper.
12. Pass grated cheese at the table.
13. Serve with crusty bread and a salad.
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