Tuscany White Bean Soup in a black mug
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Tuscan White Bean Soup

A savory, creamy (but dairy-free) white bean soup.
Course Soup
Cuisine American
Keyword tuscany white bean soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 265kcal
Author Karen Gibson

Ingredients

  • 1 Tbs extra virgin olive oil
  • 1 medium sweet or yellow onion , chopped
  • 1 leek , white and light green parts only, thinly sliced and chopped
  • 2 cloves garlic , peeled and minced or pressed
  • 2 ribs celery , finely chopped
  • 2 oz proscuitto , thinly sliced and cut into small pieces
  • 4 cups chicken stock
  • 1 branch fresh rosemary (whole branch, cleaned)
  • 1 Tbs fresh rosemary leaves , chopped or cut with scissors into small pieces
  • 1 bay leaf
  • 1 can (15 oz.) Cannellini beans
  • 1 can (15 oz.) Great Northern Beans
  • kosher salt and freshly group black pepper
  • freshly grated Parmesan cheese , for topping

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 265kcal