White Bean Puree with Prosciutto Crespelle

Name: White Bean Puree with Prosciutto Crespelle
Yield: MAKES ABOUT 8 CUPS
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for brushing; 1 medium yellow onion, diced; 2 stalks celery, diced; 1 medium carrot, diced; 4 large sage leaves, chopped; 3 cloves garlic, chopped; 1 bay leaf; 6 cups chicken or vegetable stock (or low-sodium broth), more as needed; 3 cups cooked cannellini beans or white navy beans, (two 15-ounce cans, drained and rinsed); Kosher salt and freshly ground black pepper; 8 thin slices prosciutto; 1 1/2 teaspoons freshly squeezed lemon juice, more as needed

December 22, 2011

This silky, sophisticated soup is proof that beans can be so much more than humble peasant food. Serve it as a warming first course or main dish. You can use cannellini beans or white navy beans in this soup, but given the choice, I prefer the cannellinis. They’re larger and have comparatively less skin, so they produce a creamier soup.

Recipe notes

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