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Italian White Bean Soup With Broccoli And Prosciutto Ham

This hearty Tuscan soup is a superb blend of textures and flavors and colors -- and is incredibly rich in protein, fiber, vitamins, and minerals.

Courses: Soup
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlButter
1 tablespoon 15mlOlive oil
1 tablespoon 15mlOnion - sliced thin rings (medium)
2 tablespoons 30mlLeeks, white and light green parts - washed, and (medium)
  Sliced into rings
2   Celery stalks with leaves - sliced
1 teaspoon 5mlChopped garlic
3/4 cup 120g / 4.2ozDried cannellini (white) beans - soaked 6 hours,
  And drained
  (or a 28 oz can of them, drained)
1   Bouquet garni - of
1 teaspoon 5mlCoriander seeds - plus
1/2 teaspoon 2.5mlPeppercorns - plus
  Thyme - plus
  Parsley - and
1   Bay leaf - tied in cheesecloth
8 cups 1896mlWater
1/2 cup 46g / 1.6ozFinely-minced prosciutto ham
4 cups 584g / 20ozBroccoli florets in small bites
1 tablespoon 15mlBalsamic 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.

Soup Of The Evening...Beautiful Soup at


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