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Categories:
onion carrots celery garlic lean Prosciutto olive oil kidney beans chicken stock white wine thyme fresh sage fresh rosemary cracked wheat parsley
Viewed: 47 - Published at: 4 years agoIngredients
- 1 large onion, coarsely diced
- 2 large carrots, sliced in food processor
- 3 ribs celery, sliced in food processor
- 1 tablespoon finely minced garlic
- 2 ounces lean prosciutto, trimmed of all excess fat and diced
- 1 1/2 tablespoons olive oil
- 2 cups canned kidney beans, thoroughly rinsed and drained
- 4 cups chicken stock
- 1 cup dry white wine
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon chopped fresh sage or 1/3 teaspoon dried
- 2 teaspoons fresh rosemary or 1/2 teaspoon dried
- 13 cup cracked wheat, cooked and drained
- 1 tablespoon chopped parsley for each 2 cups of soup (3 to 5 tablespoons)
Method
- In large nonstick skillet gently cook the onion, carrots, celery, garlic and prosciutto in hot olive oil, about 5 minutes, until vegetables begin to soften.
- Add the beans, stock, wine and herbs; bring to boil and simmer for 10 to 15 minutes, just to blend flavors.
- Puree 3 cups of the soup solids in blender or food processor.
- Return to pan and add the cooked cracked wheat.
- Heat through and serve sprinkled with parsley.
