2cupsbeans (3/4 cup dried soaked overnight or 8-12 hours)
2tablespoonsolive oil26 grams
1-2clovesgarlic finely chopped
2cupstomato puree (passata)453 grams
3cupswater177 grams
½-1teaspoonoregano 3/4 gram
1teaspoonbasil3/4 gram
1sprigfresh thyme (optional)
1-2pincheshot pepper flakes
1-2pinchessalt (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!