Kidney Bean and Cracked Wheat Soup With Prosciutto
- Total Time
- 45 minutes
- Rating
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Ingredients
- 1large onion, coarsely diced
- 2large carrots, sliced in food processor
- 3ribs celery, sliced in food processor
- 1tablespoon finely minced garlic
- 2ounces lean prosciutto, trimmed of all excess fat and diced
- 1½tablespoons olive oil
- 2cups canned kidney beans, thoroughly rinsed and drained
- 4cups chicken stock
- 1cup dry white wine
- 1tablespoon fresh thyme leaves or 1 teaspoon dried
- 1teaspoon chopped fresh sage or ⅓ teaspoon dried
- 2teaspoons fresh rosemary or ½ teaspoon dried
- ⅓cup cracked wheat, cooked and drained
- 1tablespoon chopped parsley for each 2 cups of soup (3 to 5 tablespoons)
Nutritional analysis per serving (3 servings)
535 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 64 grams carbohydrates; 13 grams dietary fiber; 14 grams sugars; 26 grams protein; 1546 milligrams sodium
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.
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