Prosciutto and Bean Soup
Prosciutto and Bean Soup a delicious Italian comfort soup, perfect to keep out the cold.
Servings: 6 servings
Calories: 162kcal
Ingredients
- 2 cups chopped prosciutto
- 2 cups beans (¾ cup dried soaked overnight or 8-12 hours)
- 2 tablespoons olive oil
- 1-2 cloves garlic finely chopped
- 2 cups tomato puree (passata)
- 3 cups water or half broth
- ½-1 teaspoon oregano
- 1 teaspoon basil
- 1 sprig fresh thyme (optional)
- 1-2 pinches hot pepper flakes
- 1-2 pinches salt (if needed)
Instructions
- In a medium pot add prosciutto cubes fill with water to cover and cook on medium for approximately 10 minutes, drain. I do this to remove some of the salt if extremely salty.
- In a large pot add the olive oil, garlic, puree, water, oregano, basil, hot pepper flakes, prosciutto and beans. Stir to combine bring to a boil lower the heat and cook until beans are tender and soup has thickened. If needed add more water. Taste for salt, salt if needed. Serve with crusty Italian bread, Enjoy!
Notes
Can I substitute broth for the water?
Yes, you can, but I would only substitute half the amount called for with broth otherwise your soup may be too salty. Use 1 ½ cups vegetable broth and 1 ½ cups water. Less sodium broth can also be used.
What is Tomato Passata/Puree?
Tomato puree is a liquid, but dense product, it is obtained by removing the pulp from raw or cooked tomatoes. It is sold worldwide and is available in most supermarkets. Of course it can also be produced at home.Storage
Store: Store leftover soup in an airtight container in the refrigerator for 3-5 days. Freeze: You can also freeze this soup! Cool completely then store in an airtight container for up to 3 months. Thaw in the refrigerator, reheat on the stove or microwave and enjoy.Nutrition
Calories: 162kcal | Carbohydrates: 21g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 45mg | Potassium: 621mg | Fiber: 6g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 10.1mg | Calcium: 38mg | Iron: 3.4mg