Tuscan Bean Soup With Crispy Prosciutto & Fried Sage Recipe

This Tuscan Bean Soup is a hearty and comforting dish that is packed with flavor. The soup is made with cannellini beans, vegetables, and aromatic herbs, creating a rich and satisfying base. Topped with crispy prosciutto and fried sage leaves, this soup is elevated to a new level of deliciousness. The crispy prosciutto adds a salty and crunchy element, while the fried sage leaves provide a fragrant and earthy note. This soup is perfect for a cozy dinner on a cold evening.

4.9
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Non Vegdiet
Tuscan Bean Soup With Crispy Prosciutto & Fried Sage
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ingredients serve

Ingredients for Tuscan Bean Soup With Crispy Prosciutto & Fried Sage Recipe

  • 1 tablespoon Olive Oil
  • 1/2 Onion, Diced
  • 1 Carrots, Diced
  • 1 Celery Stalks, Diced
  • 1.50 cloves Cloves Garlic, Minced
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 1 can Cannellini Beans, Drained And Rinsed
  • 2 cup Vegetable Broth
  • 1/2 can Diced Tomatoes
  • 2 Slices Prosciutto
  • 4 Sage Leaves
  • As required Salt And Pepper To Taste

Directions: 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.
Nutrition
value
1152
calories per serving
103 g Fat51 g Protein9 g Carbs10 g FiberOther

Current Totals

  • Fat
    103g
  • Protein
    51g
  • Carbs
    9g
  • Fiber
    10g

MacroNutrients

  • Carbs
    9g
  • Protein
    51g
  • Fiber
    10g

Fats

  • Fat
    103g

Vitamins & Minerals

  • Calcium
    189mg
  • Iron
    9mg
  • Vitamin A
    1044mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    16mg
  • Vitamin B6
    1mg
  • Vitamin B9
    99mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    35mg
  • Vitamin E
    12mg
  • Copper
    < 1mcg
  • Magnesium
    161mg
  • Manganese
    6mg
  • Phosphorus
    569mg
  • Selenium
    58mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp