WHITE BEAN SOUP WITH CRISPY PANCETTA AND PARMESAN SAGE TOASTS

Serves 4.

INGREDIENTS

• 3 tablespoons extra virgin olive, plus extra for serving
• 4 shallots, finely chopped
• 3 tablespoons fresh sage, finely chopped
• 3 14 oz cans cannellini beans, drained and rinsed
• 4 cups chicken broth (one 32 oz container)
• ½ tsp freshly ground black pepper
• ½ tsp salt
• 4 slices of prosciutto, thinly sliced
• 1/3 of a baguette, thinly sliced (12 slices total)
• 1 cup grated parmesan, plus more for serving

DIRECTIONS

When the shallots are fully cooked, add in the salt, pepper, beans, chicken broth, and two tablespoons of the sage. Bring soup to a boil and then lower to a simmer. Cook for 15 minutes.

Turn off heat and purée soup using an immersion blender (soup can also be placed in a blender or Cuisinart!). Taste for seasonings and add additional salt and pepper if necessary.

While the soup is cooking, preheat your oven to 350°. Place your prosciutto on a baking sheet. Once oven is preheated, bake prosciutto for 15 minutes. Remove from the oven and let cool.

While the prosciutto is cooking, prep your Parmesan toasts. Place the baguette on a baking sheet. Sprinkle the cup of cheese and remaining tablespoon of sage over the bread. Top with a drizzle of olive oil, a bit of black pepper, and sea salt (regular salt works, too!). When the prosciutto is done, switch your oven to broil. Place the toasts under the broiler for 1 ½ to 2 minutes until they’re a deep golden brown. Remove from oven and let cool.

To serve, divide the soup among 4 bowls. Top each bowl with a crumbled piece of prosciutto, a drizzle of olive oil, and a bit of extra Parmesan. Garnish with a sage leaf if desired, and serve the toasts on the side. Enjoy!

Written By Chanelling Contessa for Glitter Guide.