This soup has a creamy texture without the fat and calories. You can substitute 2 ounces of smoked salmon or sautéed spicy or sweet sausage for the prosciutto.
1. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Cook the onions and garlic, stirring occasionally, for 5 minutes, or until the onions are softened and begin to brown.
2. Reserve 1/2 cup of the beans. Add the remainder, along with the stock and pepper, to the pan. Bring to a boil, then lower the heat and simmer for 10 minutes.
3. Transfer the soup to a food processor or blender and purée, working in batches if necessary. Return to the saucepan and add the reserved 1/2 cup of beans and the prosciutto and heat to warm the beans. Garnish with parsley and serve immediately.
2 tsp vegetable oil
1 1/2 cups chopped onion
2 tsp chopped fresh garlic
2 cans (19 oz each) white kidney beans, drained and rinsed
2 1/2 cups chicken stock
pinch of freshly ground black pepper
1 oz prosciutto, chopped
2 Tbsp chopped fresh parsley
Nutritional Analysis per Serving
Protein 12 g
Fat 3.8 g
Saturated Fat 0.2 g
Carbohydrates 31 g
Cholesterol 4 mg
Sodium 420 mg
Prep Time: 5 minutes
Cook Time: 15 minutes
Make Ahead: Prepare soup up to 2 days in advance and refrigerate. Reheat over low heat, adding more stock if too thick. Garnish just before serving.