Borlotti Bean And Prosciutto Soup

Now is the season for making delicious homemade soups, like this wholesome Borlotti bean and prosciutto soup.

The ingredient of Borlotti Bean And Prosciutto Soup

• 1 cup 200g dried borlotti beans see note
• 2 tablespoons extra virgin olive oil
• 6 prosciutto slices finely chopped
• 1 brown onion finely chopped
• 2 celery sticks trimmed finely chopped
• 2 green zucchini trimmed finely chopped
• 1 carrot peeled finely chopped
• 4 garlic cloves crushed
• 1 2 cup 125ml dry sherry
• 8 cups 2 litres massel chicken style liquid stock or vegetable liquid stock
• 400g can diced tomatoes
• 1 cup finely shredded basil to serve
• finely grated parmesan to serve

The Instruction of borlotti bean and prosciutto soup

• place the beans in a large bowl and cover with cold water set aside covered overnight to soak drain well
• place the beans in a large saucepan and cover with plenty of water place over high heat and bring to the boil reduce heat to low and simmer for 45 minutes or until tender drain well
• meanwhile heat the olive oil in a large saucepan over medium heat add the prosciutto onion celery zucchini carrot and garlic and cook stirring occasionally for 5 minutes or until onion softens add the sherry and bring to the boil add the stock and tomato and bring to a simmer reduce heat to low and cook stirring occasionally for 15 minutes or until soup thickens slightly add the beans and stir to combine remove from heat
• taste and season soup with salt and pepper ladle the soup among serving bowls top with basil and parmesan serve immediately with rosemary and sea salt flatbreads

Nutritions of Borlotti Bean And Prosciutto Soup

fatContent: 171 602 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent: n a
cholesterolContent: 8 grams protein
sodiumContent: n a

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