≡   Categories
White Bean and Parmesan Soup with Pesto

2 tablespoons olive oil
1 medium onion, cut into 16 wedges
2 cloves garlic, minced
3 carrots, cut into 2 inch matchsticks
3 stalks celery, sliced 1/4 inch thick
14 lb prosciutto, cut into thin strips
4 cups reduced-sodium fat-free chicken broth
2 medium tomatoes, diced
2 (15 ounce) cans cannellini beans, drained
12 cup freshly grated parmigiano-reggiano cheese
fresh ground salt & pepper
pesto sauce, and additional cheese for sprinkling


In a large stock pot heat oil over medium heat and add garlic. Saute for 2 minutes stirring constantly. Add the onions, carrots, celery and prosciutto and cook for another 2 minutes, stirring constantly. Stir in tomatoes and broth. Bring soup to a boil, reduce heat and simmer 10 minutes. Stir in beans and simmer for another 5 minutes. Remove from heat. Pour soup into a serving bowl and add the cheese. Serve immediately. Offer additional cheese and pesto at the table. ***Donot add the cheese in the soup pot or it WILL stick to the sides.

Source: www.food.com