Description
The classic Tuscan bread soup with beans, parmesan cheese, prosciutto and bread is the perfect cold evening comfort food.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 4 slices Prosciutto di Parma
- 1 small onion (chopped)
- 2 ribs celery (chopped)
- 2 cups kale (chopped)
- 2 carrots (peeled and chopped)
- 2 cloves garlic (chopped)
- 1 tbsp tomato paste
- 4 sun dried tomatoes (chopped)
- 1 bay leaf
- 4 sprigs fresh thyme, leaves removed from stem
- 1 sprig fresh rosemary, leaves removed from stem
- 1 15 oz can diced tomatoes
- 1 15 oz can Cannellini beans
- 4 cups chicken stock
- 1 cup grated Parmesan cheese
Instructions
- Heat one tablespoon of the olive oil in a stock pot set over medium-high heat. Add the prosciutto to the oil and cook, turning occasionally until browned and crisp. Remove from the pot and place on a paper towel-lined plate to remove any excess grease.
- Add the additional tablespoon of olive oil, onion, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the garlic, kale, tomato paste, sundried tomatoes, and herbs to the pot, and cook for an additional minute.
- Pour in the tomatoes, Cannellini beans, and chicken stock and bring to a boil. Once boiling, cover and reduce the heat to medium-low. Simmer for approximately 20 minutes, until the tomatoes are broken up and some of the liquid has reduced.
- Meanwhile, preheat the oven to 500 degrees. Place the bread in the warmed oven and lightly toast.
- Cover the cooked soup with the toasted bread (in a single layer), Parmesan cheese, and a drizzle of olive oil. Bake in the oven for approximately 10 minutes, until the cheese is melted and the bread is lightly browned. To serve: spoon the soup out as is, with a crusty "crouton" on top, or gently mash the bread into the soup. Top with the prosciutto.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer, fall food, Main Course, Soup
- Cuisine: American-Italian, Italian