Mushroom, Cannellini Bean and Prosciutto SoupTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:159 kcal
Proteins:11.4 g
Fats:10.9 g
Carbohydrate:4.4 g
Fibers:0.2 g
Sugar:0.6 g
Cholesterol:45.2 mg
Sodium:164.1 mg
Calcium:22.5 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
2
g
cans of cannellini beans
110
g
white mushrooms, thinly sliced
450
ml
chicken stock
150
ml
light cream (15%)
4
slices of prosciutto
25
g
butter
2
shallots, finely chopped
2
cloves of garlic, finely chopped
30
ml
extra virgin olive oil
chopped parsley
METHOD
- Drain the cannellini beans and press them through a sieve to purée them. Set aside.
- In a large pot, cook the shallot gently in the butter for 3 minutes. Add the garlic and mushrooms and cook for 3 minutes longer or until the mushrooms are browned.
- Add the broth and the puréed beans; simmer for 15 minutes.
- Meanwhile cut the prosciutto into strips and sauté in a little oil in a skillet until browned.
- Blend the cream into the soup; correct the seasoning; garnish with the prosciutto and parsley and serve hot.
