Tuscan Bean Soup With Crispy Prosciutto & Fried Sage Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, and cook until softened.
• STEP 2.Add minced garlic, dried thyme, and dried rosemary to the pot, and cook for another minute.
• STEP 3.Add cannellini beans, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 4.Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
• STEP 5.In a separate pan, heat olive oil over medium heat. Add prosciutto slices and cook until crispy. Remove from pan and set aside.
• STEP 6.In the same pan, add sage leaves and fry until crispy. Remove from pan and set aside.
• STEP 7.Serve the soup hot, topped with crispy prosciutto and fried sage leaves. Enjoy!

Cooking Tips

• For a creamier soup, you can add a splash of heavy cream or coconut milk.
• If you prefer a chunkier soup, you can mash some of the beans with a fork instead of blending the entire soup.
• Garnish the soup with freshly grated Parmesan cheese for an extra layer of flavor.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with crusty bread or a side salad for a complete meal.