Cannellini Soup with Parmesan Recipe

Name: Cannellini Soup with Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil plus additional oil for garnish; 1 large onion, finely chopped (about 2 cups); 1 large carrot, finely chopped (about 1 cup); 1 large celery stalk, finely chopped (about 2/3 cup); 3 15-ounce cans cannellini (white kidney beans), drained; 6 cups low-salt chicken broth; 2 teaspoons minced fresh sage; 2 2x2-inch Parmesan cheese rinds; 3 ounces thinly sliced prosciutto, chopped; Freshly grated Parmesan cheese

Servings: persons

3 tablespoons extra-virgin olive oil plus additional oil for garnish
1 large onion, finely chopped (about 2 cups)
1 large carrot, finely chopped (about 1 cup)
1 large celery stalk, finely chopped (about 2/3 cup)
3 15-ounce cans cannellini (white kidney beans), drained
6 cups low-salt chicken broth
2 teaspoons minced fresh sage
2 2x2-inch Parmesan cheese rinds
3 ounces thinly sliced prosciutto, chopped
Freshly grated Parmesan cheese

1
Heat 3 tablespoons oil in heavy large pot over medium heat.
2
Add onion, carrot, and celery and saute until vegetables are soft, about 10 minutes.
3
Add beans, broth, sage, Parmesan rinds, and prosciutto; simmer over medium-low heat, stirring occasionally, until flavors blend and soup thickens slightly, about 40 minutes.
4
Using tongs, remove cheese rinds.
5
Puree about 5 cups soup in processor and return to pot.
6
Season with salt and pepper.
7
(Soup can be made 2 days ahead.
8
Refrigerate uncovered until cold, then cover and keep refrigerated.
9
Rewarm before serving.)
10
Ladle soup into bowls and serve, passing grated Parmesan cheese and additional olive oil separately.

933

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil plus additional oil for garnish, 1 large onion, finely chopped (about 2 cups), 1 large carrot, finely chopped (about 1 cup), 1 large celery stalk, finely chopped (about 2/3 cup), and more.

Yes, Cannellini Soup with Parmesan falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cannellini Soup with Parmesan

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