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Soup

Tuscan White Bean Soup

with Prosciutto and Parmesan Cheese

Tuscan White Bean Soup Image
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

  1. Place a heavy soup pot over medium heat.
  2. Add Butter, Olive Oil and Prosciutto and cook until crisp.
  3. Add Shallots and Garlic until softened.
  4. Add the Beans and stir.
  5. Add Chicken Stock and Simmer until the beans are soft.
  6. Blend the soup in a blender. Puree until smooth.
  7. Pour Pureed soup back into the soup pan.
  8. Add the Heavy Cream and more Chicken Stock if need to get a creamy consistency.
  9. Set aside and Keep warm.

FOR THE ASSEMBLY

  1. Re-heat the Soup.
  2. Ladle in bowl.
  3. 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