For our March Cooking Light Supper Club, Sarah said "why don't we go Italian?" No argument from me!
When we had that recent snow day. . . I decided to search the Cooking Light library and came up with This Tuscan Bean Soup. Perfect for a big pot of soup on a cold winter's day.
Tuscan White Bean Soup with Prosciutto
2 teaspoons olive oil
1/2 cup chopped prosciutto or ham (about 2 ounces)
1 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
1 garlic clove, minced
1 cup water
2 (19-ounce) cans cannellini beans or other white beans, undrained
2 bay leaves
1 (15.75-ounce) can fat-free, less-sodium chicken broth
2 tablespoons minced fresh parsley
2 tablespoons sherry (optional)
1/4 teaspoon black pepper
Heat the oil in a large stockpot over medium heat. Add the chopped prosciutto, and sauté for 2 minutes. Add the onion, celery, carrot, and garlic; sauté for 2 minutes or until soft.
Add the water, beans, bay leaves, and broth, and bring soup to a boil. Partially cover, reduce heat, and simmer soup for 20 minutes.
Add the parsley, sherry, and black pepper; cook for 1 minute. Discard bay leaves
For our Cooking Light supper club . . . let's see what everyone else has brought for our Italian feast.
Jerry has a Melon Prosciutto Salad
Val is making Gnocchi with Browned Butter
Susan is bringing a dessert of Warmed Caramelized Pears with Clove Zabaglioni
Sara is making Parmesean Crusted Sage Pork Chops
Who's bringing the Vino?
Y'all enjoy ~