Cannellini Parmesan Soup
From salimoo 16 years ago
- 50 minutes to make
- Serves 8
A hearty comforting soup
Ingredients
- 3 tablespoons extra virgin olive oil shopping list
- 1 large onion, finely chopped (about 2 cups) shopping list
- 1 large carrot, finely chopped (about 1 cup) shopping list
- 3 cans cannellini beans, 15 ounce cans shopping list
- 6 cups low-salt chicken broth shopping list
- 2 teaspoons fresh sage, minced shopping list
- 2 2-by-2-inch parmesan cheese rinds shopping list
- 1/2 teaspoon minced garlic shopping list
- 3 ounces prosciutto, thinly sliced shopping list
- 16 oz cooked ditalini shopping list
How to make it
- Heat oil in a heavy large pot over medium heat
- Add onion, carrot and celery
- Sauté until vegetables are soft, about 10 minutes
- Add beans, broth, sage, Parmesan rinds and prosciutto
- Simmer over medium-low heat, stirring occasionally until flavors blend and soup thickens slightly, about 40 minutes.
- Using tongs, remove cheese rinds.
- Purée soup in processor or blender or with hand-held blender
- Add ditalini
- Season with salt and pepper
- Ladle into bowls, and serve, passing grated parmesan cheese and additional olive oil separately
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