Mushroom, Cannellini Bean and Prosciutto Soup Recipe
Mushroom, Cannellini Bean and Prosciutto Soup
Flavors of Italy
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
- 2 - 400 g (14 oz.) cans of cannellini beans
- 110 g (4 oz.) white Mushrooms, thinly sliced
- 450 ml (2 cups) chicken stock
- 150 ml (10 tbsp.) light cream (15%)
- 4 slices of Prosciutto
- 25 g (5 tsp.) butter
- 2 shallots, finely chopped
- 2 cloves of garlic, finely chopped
- 2 tbsp. extra-virgin olive oil
- Chopped parsley for garnish
  1. Drain the cannellini beans and press them through a sieve to purée them. Set aside.
  2. In a large pot, cook the shallot gently in the butter for 3 minutes. Add the garlic and mushrooms and cook for 3 minutes longer or until the mushrooms are browned.
  3. Add the broth and the puréed beans; simmer for 15 minutes.
  4. Meanwhile cut the prosciutto into strips and sauté in a little oil in a skillet until browned.
  5. Blend the cream into the soup; correct the seasoning; garnish with the prosciutto and parsley and serve hot.
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