Ingredients

4 oz (115g) prosciutto, diced

1 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, minced

2 celery stalks, diced

2 carrots, peeled and diced

1 can (14 oz/400g) white beans (such as cannellini or navy beans), drained and rinsed

1 can (14 oz/400g) crushed tomatoes

4 c (1 liter) chicken or vegetable broth

1 bay leaf

1 tsp dried thyme

1 tsp dried oregano

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for garnish)

Crusty bread (for serving)

Directions

1. In a large pot, heat olive oil over medium heat. Add the diced prosciutto and cook for 4-5 minutes until it becomes slightly crispy and renders its fat. Transfer to a plate, leaving the oil and rendered fat in the pot.
2. In the same pot, add the chopped onion, celery, and carrots. Sauté for 5-6 minutes until the vegetables are soft and fragrant.
3. Add the minced garlic and cook for another minute.
4. Stir in the crushed tomatoes, chicken broth, bay leaf, thyme, and oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
5. Add the drained white beans and cooked prosciutto to the soup. Simmer for another 10-15 minutes, allowing the flavors to meld.
6. Season with salt and pepper to taste.
7. Remove the bay leaf before serving. Ladle the soup into bowls, and garnish with fresh parsley and a sprinkle of grated Parmesan cheese if desired.
8. Serve with crusty bread for dipping.

 

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