1leek, white and light green parts only, thinly sliced and chopped
2clovesgarlic, peeled and minced or pressed
2ribs celery, finely chopped
2ozproscuitto, thinly sliced and cut into small pieces
1branch fresh rosemary(whole branch, cleaned)
1Tbsfresh rosemary leaves, chopped or cut with scissors into small pieces
1can(15 oz.) Cannellini beans
1can(15 oz.) Great Northern Beans
kosher salt and freshly group black pepper
freshly grated Parmesan cheese, for topping
Heat oil in a large stock pot over medium heat until the surface shimmers. Add onions, leeks, garlic and celery and saute until onions are soft and translucent (about 5-8 minutes). Breathe deeply and savor the delicious aroma.
Add prosciutto and cook until the proscuitto starts to sweat and crisp up. Add a portion of the chicken stock to the pot, covering the ingredients. When the liquid starts to boil, add the rosemary branch, the rosemary leaves and the bay leaf. Stir well.
Add the cans of cannellini beans and great northern beans. Add the remaining chicken stock and give it all a good swirl. Bring to a gentle boil, then turn down heat to maintain a bare simmer. Cover and allow to cook for 20 minutes (like most soups, the longer it simmers, the more time the flavors will have to meld and expand. You could easily leave this soup to do its thang in a crock pot). Uncover and remove the rosemary branch and bay leaf. Taste, and add salt and pepper to suit. (Remember, proscuitto is already salty, so, go slow with the white stuff.)
Use an immersion blender to puree the soup to your desired consistency (I like the soup to contain equal parts of smooth puree and mostly-intact beans). Ladle soup into large mugs or bowls and top with grated Parmesan cheese. Serve with hot, crusty bread slathered in butter, and a contented sigh.
Serving: 1g | Calories: 265kcal
Tuscan White Bean Soup was originally published on https://soupaddict.com/tuscany-white-bean-soup/