WHITE
BEAN AND BROCCOLI SOUP
WITH
PARMIGIANO AND PROSCIUTTO
Herb
Bundle
1
teaspoon coriander seeds
¼
teaspoon whole black peppercorns
1 sprig
fresh thyme
4
sprigs fresh parsley
1
whole bay leaf
1
tablespoon butter
1
small onion, sliced thinly
2 ribs
celery, sliced thinly
1 large or
2 small leeks, cleaned and sliced thinly (white and some light green parts)
3
cloves garlic, finely minced
1
teaspoon kosher salt
6
cups vegetable stock
1 -
14.5oz.
can white beans (cannellini or great northern), drained and
rinsed
2
ounces about ½ cup prosciutto, cut in small dice (from a
½-inch thick slice)
20
florettes fresh broccoli
2
teaspoons dark balsamic vinegar
Freshly ground black pepper
Garnish: coarsely grated Parmigiano Reggiano
-
Make
the herb bundle by enclosing herbs/spices in a cheesecloth bundle tied
with butchers string.
-
Melt
butter in a 4 quart size soup or stock pot. Add onion, celery, leeks
and garlic to the butter and cook until softened but not browned. Add
the herb bundle and the vegetable stock. Bring to a boil, lower the
heat and simmer, covered for approximately 30 minutes.
-
Discard the herb bundle and add the beans, prosciutto and broccoli
florettes and simmer approximately 5 minutes more.
-
Just
before serving stir in the balsamic vinegar and season with black
pepper to taste. Pour soup into 4 serving bowls and sprinkle each
serving with Parmigiano-Reggiano and a thin swirl of extra virgin
olive oil.
Yield:
4 servings
Note:
If not serving immediately, in Step 3, only add the beans and
prosciutto. Add the broccoli and cook just 3 to4 minutes before serving
(otherwise the broccoli will be overcooked)
Editors
Note: I adapted this recipe to my own tastes from another source,
but I apologize to that original source for not remembering who it is!
