Cooking Light ~ Tuscan White Bean Soup with Prosciutto

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

I had found some nice prosciutto and added fresh Thyme ~ The perfect treat to keep us warm.

Now . . . on to daydreams of Italy. . .

 
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 ~
Sandi