Tuscan White Bean Soup

INGREDIENTS
· 3 cans Cannelini beans
· 1 large onion, chopped
· 1/4 cup extra virgin olive oil
· 3 cups of chicken broth (you can add more if you do not prefer a thick soup)
· 1 celery stalk, chopped
· 1 large carrot, chopped
· 2 cloves garlic
· 1 cup fresh basil, chopped
· 1 tbsp. red pepper flakes
· 2 slices of 1/4 inch thick Proscuitto, chopped into cubes
· salt to taste

DIRECTIONS
· cook beans and drain
· add onion, celery, carrot, and chicken stock
· cook until veggies are tender
· puree mixture in blender or food processor
· return to pot to keep warm & begin the finishing oil
· add extra virgin olive oil to a pan just at medium heat
· add chopped garlic and cook. make sure that the oil is not too hot- you do not want to burn the garlic
· add chopped basil, red pepper flakes, and proscuitto
· cook until basil and proscuitto are crispy.
· drizzle finishing oil over soup when ready to serve.
· serve with grilled bruschetta or in a bread bowl, like I did.

This soup is perfect for the chilling season. It's hearty and thick, but the best part is the flavorful addition that you pour over the soup. I have had this recipe in my drawer for a while, but it always seemed a little boring. That is why I added a few twists. The proscuitto just seemed like the perfect introduction of saltiness and flavor that only a cured meat could provide. The garlic and basil add the perfect flavor balance that is needed to kick this soup up a notch. (Oh no! I sound like Emeril. Sorry.) The bread bowl makes the soup a full meal.

I hope you will try this recipe and it will take you away to the charmed land that is Tuscany.

Mangia!