Saute garlic, onions, cannellini beans and proscuitto with a small amount of olive oil in large stock pot until onions are fully cooked and slightly caramelized.
Add chicken stock and bring to a boil, stirring occasionally.
Reduce heat to simmer and cook for 20 minutes.
Blend soup in blender and pass through fine mesh strainer. Return to stock pot.
Reduce on medium to desired thickness.
Season with salt and pepper and garnish with extra virgin olive oil for added flavor.
(A dash of cayenne pepper may be added to give it a little heat. This can be especially nice on colder days.)
2½ lbs. cannellini beans, cooked
1 fresh garlic clove, minced
1 large yellow onion, diced
¼ lb. prosciutto di Parma
Extra virgin olive oil
2½ qts. good chicken stock (depending on desired consistency)
Salt and freshly ground black pepper to taste
1 fresh garlic clove, minced
1 large yellow onion, diced
¼ lb. prosciutto di Parma
Extra virgin olive oil
2½ qts. good chicken stock (depending on desired consistency)
Salt and freshly ground black pepper to taste
This article appears in Oct 1-31, 2010.