Soup
Tuscan White Bean Soup
with Prosciutto and Parmesan Cheese
INGREDIENTS
TUSCAN BEAN SOUP
- Black Pepper, ground to taste
- 1 T Butter
- 2 Cannellini Beans, 2 cans (size not specified) - drained, rinsed and soaked overnight
- 500 mL Chicken Stock
- 1 T Extra Virgin Olive Oil
- 4 clvs Garlic, finely chopped
- 200 mL Heavy Cream
- Kosher Salt, to taste
- ½ c Parmesan, shaved
- 3 oz Prosciutto, finely chopped
- 2 Shallots, chopped
ASSEMBLY
- 6 leaves Napa/Savoy Cabbage, shredded
- 10 Oregano Leaves
- 10 Parmesan, shaved ribbons
- 5 slice Prosciutto, crispy
- 10 Radishes, shredded
INSTRUCTIONS
FOR THE TUSCAN BEAN SOUP
- Place a heavy soup pot over medium heat.
- Add Butter, Olive Oil and Prosciutto and cook until crisp.
- Add Shallots and Garlic until softened.
- Add the Beans and stir.
- Add Chicken Stock and Simmer until the beans are soft.
- Blend the soup in a blender. Puree until smooth.
- Pour Pureed soup back into the soup pan.
- Add the Heavy Cream and more Chicken Stock if need to get a creamy consistency.
- Set aside and Keep warm.
FOR THE ASSEMBLY
- Re-heat the Soup.
- Ladle in bowl.
- Garnish with Shredded Cabbage, Radishes, Prosciutto, Oregano and Parmesan Cheese.
This soup has been found at Palo. The Tuscan White Bean Soup has been offered on the Palo menu.
Source: DCL Shared Menu
Created 2023-01-13 11:26:44 – Last Modified 2024-02-02 09:32:34