It was a cold and rainy day yesterday. We haven’t had many days like that this winter, so I figured I had to take advantage of it while I could. And make soup! What could be more comforting than a bowl of soup while the rain hits the windows!
I’ve been on kind of a bean kick lately, trying lots of recipes involving beans in all sorts of ways. In this soup, they’re pureed down to a creamy delicious soup that’s loaded with vegetables. This sort of thing really is the best way to get me to eat my veggies! And like Courtney always says, make sure to fully read through the recipe! I initially forgot to add the lemon at the end, so when I tasted the soup it was definitely missing something. But once the lemon was in there, it gave it the perfect little zing it needed. And the prosciutto on top was the icing on the cake!
White Bean Soup with Crisped Prosciutto
Yield: about 8 cups
2 tablespoons extra-virgin olive oil, plus more for brushing
1 medium yellow onion, diced
2 stalks celery, diced
1 medium carrot, diced
4 large sage leaves, chopped
3 cloves garlic, chopped
1 bay leaf
6 cups chicken stock
2 (15-ounce) cans cannellini beans, drained & rinsed
6 – 8 thin slices prosciutto
1½ teaspoons freshly squeezed lemon juice, or more as needed
In a large 8-quart pot, heat oil over medium heat. Once the oil is shimmering, add the onion and cook, stirring occasionally, until they turn translucent, about 5 to 7 minutes. Add the celery and carrot; cook until softened slightly, about 10 minutes. Add the sage, garlic, and bay leaf and continue to cook for 2 more minutes, or until aromatic.
Add the chicken stock and beans; season with salt and pepper. Bring to a boil then lower the heat to maintain a gentle simmer. Cook, uncovered, until the vegetables are soft and have started to break down, 45 minutes to 1 hour.
Meanwhile, position the rack in the center of the oven and preheat to 350 degrees F.
Brush both sides of the prosciutto with olive oil and place each piece on a parchment lined baking sheet. Bake until they are slightly darker and wrinkly, 10 to 15 minutes; they will become crisp as they cool. Once cooled, break into shards and set aside.
To finish the soup, remove the bay leaf and puree the soup with an immersion blender, or use a blender or food processor and puree the soup in batches. Stir in the lemon juice and add more if needed; salt and pepper to taste. Serve immediately, topped with the crisped prosciutto.
This is definitely a hearty soup, just perfect for the cold rainy days that we tend to get this time of year. I can see where forgetting the lemon finish would really make a difference. I bet you’re glad you remembered it!
Fantastic soup idea! Perfect for the last cold moments of this Winter.
It’s so amazing that you have had so few cold and wet days this winter where back here in Sydney we have had more than our share of cold, wet, rainy, grey days this summer. it should be really hot right now but I’m ready for a bowl of your nutritious, hearty soup.
This white bean soup sounds delicious, especially with the prosciutto garnish!
Looks great! And yes, I found that when I made my lentil soup that the brightness of the lemon really made a big difference.
I’m always looking for new ways to try beans too. This looks like it could be a winner – especially with the prosciutto over the top. Yum!
Geni - Sweet and Crumby said:
I love that you don’t need dry beans! 🙂 I always look at recipes when it is too late to start soaking beans. The crisped prosciutto looks like the perfect garnish and the lemon must have given it that extra layer of flavor. Looks fantastic!
I love cannellini beans in soup form – so smooth and naturally creamy – The idea of the prosciutto would provide the perfect bit of crispiness and saltiness – I love it 🙂
Ha, thanks for the shout-out, Stefanie! It’s a lesson I’m still trying to learn. This soup looks so tasty and comforting.
Yudith @ Blissfully Delicious said:
I love how comforting this soup looks. I especially love the crisped proscuitto.
This looks delicious and I’m always on the lookout for a way to use cannellini beans. The fact that it has the prosciutto topping makes it all the more appealing!
Just A Smidgen said:
This is just the kind of soup I would love.. it’s not raining but gray and chilly here today, I know what I’d love a bowl of:)
White bean soup sound like a hearty and satisfying meal. Love the proscioitto in it.
Thats a real nice soup! good for the coming cold days here in NZ
A perfect soup for this time of the year. Love the crispy prosciutto topping…not only for flavor but for texture as well.
Oh my, this looks so delicious and filling! Legumes are one of the things missing in my diet for sure. I need to make this!