This hearty soup is one of our favorite dinner ideas because it's easy to prepare and tastes delicious. Cannellini beans, carrots, and celery provide the base while prosciutto gives the dish extra flavor. Serve with country style bread for a complete meal the whole family will love. Smart Recipes, Mediterranean Recipes, Vegetables Recipes, Recipes Vegetables Mediterranean Italian Bean Soup Italian Bean Soup Recipe | PT3H40M Serves 6 Ingredients: 1 Pound Dried Cannellini Beans 2 Ounces Prosciutto 1 Medium Carrot 1 Stalk Celery 1 Medium Yellow Onion 4 Cloves Garlic 1 Leaf Bay 4 Cups Chicken Broth 0 To Taste Sea Salt 0.33 Cup Extra-Virgin Olive Oil 0.33 Teaspoon Red Pepper Flakes 0.25 Cup Fresh Basil Leaves 0 To Taste Finely Ground Sea Salt 0.5 Cup Parmesan Cheese 6 Slices Country Style Bread In a large pan, add beans and enough water to cover by 2-inches and bring to a boil. Cover, immediately remove from heat and keep aside for about 20 minutes. Drain well. In the same pan, add beans, prosciutto, carrot, celery onion, 2 garlic cloves, bay leaf, broth and enough water to cover the mixture by 2-inches and bring to a boil. Reduce the heat to medium-low. Simmer, uncovered for about 1 1/2 hours or till the beans are almost tender. Stir in salt and simmer for about 20 minutes. Remove from heat and keep aside to cool. Meanwhile for bruschetta, preheat a stove-top grill pan. Arrange bread slices on the grill pan in a single layer. Toast for about 6 minutes or until crisp, flipping once in the middle way. Remove from pan and lightly coat each bread slice with olive oil on both sides. Lightly sprinkle with salt. Keep aside to cool. Through a sieve, strain the cooled beans mixture, reserving the liquid. In a food processor, add strained beans mixture, 3½ cups of cooking liquid, 2 tablespoons of olive oil in batches and pulse till pureed. Through a fine mesh, strain into a clean large pan on medium heat. Stir in salt and pepper and bring to a simmer, stirring occasionally. Meanwhile, in a small skillet, heat remaining oil on high heat. Add remaining garlic and sauté for about 30 seconds. Add red pepper flakes and sauté for about 30 seconds. Add basil and cook for about 1-2 minutes or till just wilted. For serving, divide hot soup in warm bowls. Top with basil mixture evenly and sprinkle with Parmesan. Serve hot with bruschetta.

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