Kidney Bean and Cracked Wheat Soup With Prosciutto
Published February 5, 1991
- Total Time
- 45 minutes
- Rating
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Ingredients
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 ½ 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 ⅓ teaspoon dried
2 teaspoons fresh rosemary or ½ teaspoon dried
⅓ cup cracked wheat, cooked and drained
1 tablespoon chopped parsley for each 2 cups of soup (3 to 5 tablespoons)
Nutritional analysis per serving (3 servings as a main dish)
64 grams carbs; 23 milligrams cholesterol; 535 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 13 grams fiber; 1546 milligrams sodium; 26 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Add the beans, stock, wine and herbs; bring to boil and simmer for 10 to 15 minutes, just to blend flavors.
- Step 3
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.
Private Notes