Italian White Bean Soup With Broccoli And Prosciutto Ham

Recipe Ingredients

1 tablespoon	15ml	Butter
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - sliced thin rings (medium)
2 tablespoons	30ml	Leeks, white and light green parts - washed, and (medium)
		Sliced into rings
2		Celery stalks with leaves - sliced
1 teaspoon	5ml	Chopped garlic
3/4 cup	120g / 4.2oz	Dried cannellini (white) beans - soaked 6 hours,
		And drained
		(or a 28 oz can of them, drained)
1		Bouquet garni - of
1 teaspoon	5ml	Coriander seeds - plus
1/2 teaspoon	2.5ml	Peppercorns - plus
		Thyme - plus
		Parsley - and
1		Bay leaf - tied in cheesecloth
8 cups	1896ml	Water
1/2 cup	46g / 1.6oz	Finely-minced prosciutto ham
4 cups	584g / 20oz	Broccoli florets in small bites
1 tablespoon	15ml	Balsamic vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
		Freshly-grated Parmesan cheese - for garnish

Recipe Instructions

If you are using dried beans, soak them for at least 6 hours.

To start the soup, saute onions, leeks, celery, and garlic in the butter and oil on medium heat for about 5 minutes. Pour in the water and the drained beans, bring to a boil, then reduce heat and plunge in the bouquet garni of herbs. Simmer for 2 hours (less if you are using drained, canned beans).

When beans are completely tender, remove the bouquet garni, and season to taste. You can leave at a low simmer at this point.

When ready to serve, stir in the prosciutto ham and the broccoli. You don't want to do this earlier, because the broccoli will turn color. Simmer for about 5 minutes, until the broccoli is just tender.

Stir in the balsamic vinegar and grind a little more fresh pepper into the soup. Ladle into bowls and garnish with generous handfuls of fresh grated Parmesan cheese.

Serve hot as a meal to 4, with lots of crusty bread.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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