{If Table} White Bean Soup

creamy, comforting, good for the soul white bean soup. The toppings are what really brings this soup over the top. Prosciutto, parmesan, and balsamic vinaigrette, you can't go wrong.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 395kcal

Author Chellie Schmitz

Ingredients

2 shallots sliced
1/2 pound carrots diagonally
1 bulb fennel sliced
4 celery ribs sliced diagonally
12 cups prepared Great Northern Beans or other white bean if using canned, you'll need 6 cans
1 tbs chopped fresh rosemary plus more for garnishing
1 cup sliced prosciutto
Thick shreds parmesan cheese
Balsamic vinaigrette ingredients below
DRESSING:
1/4 cup extra virgin olive oil
1-2 Tbs balsamic vinegar
1 Tbs dijon mustard

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Instructions

Heat olive oil in a dutch oven or large pot, and cook shallots over medium heat until softened.
Add carrots, fennel, and celery and allow them to soften, about 15 minutes.
Add beans and chopped rosemary.
Bring to a gentle boil for 15 minutes or so.
Cover and cook for 30-40 minutes, or longer. The longer, the more flavor.
While the soup is cooking, pan-fry the prosciutto until slightly crispy and set aside.
Combine the dressing ingredients in a mason jar and shake well.
After the soup is finished cooking, add salt and pepper to taste. The toppings do add some saltiness, so go easy.
Mash with a potato masher for a chunky texture. Or use an immersion blender right in the pot for a smoother texture.
Ladle into bowls and top the soup with Prosciutto, cheese, balsamic vinaigrette, and fresh rosemary.

Notes

*Note, I use dried beans and prepare them first. Reserve some of the liquid to include in the soup. If you use canned, I recommend rinsing and draining them. Just make sure you add some water or broth to compensate for the liquid drained. In my opinion this is better for you than the preservatives that may be used in store-bought canned beans

Nutrition