White Bean Soup with Prosciutto and Spinach

White Bean Soup with Prosciutto and Spinach

Ingredients:
2 cups dried armed forces beans or other small dried white beans
2 teaspoons salt
3 tablespoons olive oil
1 high onion, diced
2 garlic cloves, minced
1 superior carrot, chopped
2 celery ribs, minced
1 (14.5-ounce) can diced tomatoes, drained
1 cup chopped prosciutto
6 cups chicken stock or obtained stock
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
1/4 pound
Salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese to taste
Soaking technique, drain beans, discard soaking water, and start out cooking as shortly as
Likely.
Scrape mix into the slow cooker.
Until beans are smooth.
Blade or a blender, and puree until smooth. stir puree again into soup, add spinach, and cold water put together with salt.

Directions:
1. Rinse spinach, rinsed and stemmed
2. Rinse beans in a colander and issue them in a blending bowl lined with 1 quart
3. Make it possible for beans to soak for at minimum 6 several hours, or right away.
4. Or level beans into a saucepan with water and salt, and bring to a boil more than high heat.
5. Boil 1 second. Turn off the heat, cover the pan, and soak beans for 1 hour. With possibly heat olive oil in a medium skillet above medium-high heat. add onion, garlic, carrot,
6. And celery, and cook, stirring consistently, for 3 minutes, or until onion is translucent.
7. Add exhausted beans, tomatoes, prosciutto, stock, parsley, and rosemary to the slowcooker, and stir perfectly. Cook on Reduced for 8 to 10 several hours or on large for 4 to 5 several hours, or
8. Working with a slotted spoon, move half of solids to a foods processor equipped with a metallic
9. Stir nicely. Cook on Large for 20 to 30 minutes, or until soup is simmering. Period to
10. Flavor with salt and pepper, and serve sizzling, passing Parmesan cheese individually.