Prosciutto Fave Minestrone alla riso

This is one of my favorite hearty dinner soups. It’s so comforting and is filled with prosciutto, beans and rice.

Ingredients -

5 Tablespoons Extra Virgin Olive Oil
1/4 Pound Prosciutto, chopped
3/4 Cup Cooked Ham, diced
3 Large Stalks Celery, thinly sliced, leaves reserved and chopped
1 Yellow Onion, finely chopped
3 Carrots, finely chopped
2 Cloves Garlic, crushed
1 Can Whole Peeled Tomatoes, chopped
1 Quart Chicken Broth
2/3 Cup Brown Rice
Salt, to taste
Fresh Ground Black Pepper, to taste
1 Can Cranberry Beans, (15 ounce), drained
1 Can White Beans, (15 ounce), drained
1/4 Cup Fresh Parsley, chopped

Preparation:

Over medium heat in a large pot, cook the prosciutto in olive oil until browned.
Stir in the ham and cook for a few minutes more.
Stir in the sliced celery (reserve the leaves), onion and carrot and cook until the vegetables are tender which takes about 5 minutes.
Stir in the garlic and cook for 1 minute more.
Stir in the whole tomatoes, broth, rice, salt and pepper.
Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until the vegetables are soft and rice is nearly tender.
Stir in the cranberries and white beans and heat through.
Stir in the chopped parsley and celery leaves and remove from heat.
Serve hot and enjoy.

Cooking Tip

Serving Suggestion

It tastes wonderful when served with extra cheese on the top. Some good crusty Italian bread makes the perfect side dish.

Cooking Tip

Recipe Tip

This soup freezes very well. Make a double batch and freeze them in individual portions. When you need a bowl of soup, pop one out of the freezer and heat it up.