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White Bean & Broccoli Soup with Parmigiano & Prosciutto

Source of Recipe


Union Square Cafe Cookbook






List of Ingredients



• 3/4 cup dried cannellini or Great Northern beans
  
• 1 tsp coriander seeds
  
• 1/4 tsp black peppercorns
  
• 1 fresh thyme sprig
  
• 4 parsley sprigs
  
• 1 bay leaf
  
• 1 Tbsp butter
  
• 3/4 cup sliced onions
  
• 3/4 cup sliced celery
  
• 3/4 cup sliced leeks, white and green parts only, washed
  
• 1 tsp minced garlic
  
• 1 tsp kosher salt
  
• 2 ounces prosciutto, finely diced (1/2 cup)
  
• 4 cups broccoli florets (1/2-lb.) *
  
• 2 tsp balsamic vinegar
  
• Freshly ground black pepper
  
• 1/4 cup shredded or coarsely grated Parmigiano-Reggiano
  






Instructions



1. Soak the beans in water overnight, or for at least 6 hours.
   
   
2. Make an herb bundle: In a small piece of clean cheesecloth, place the coriander seeds, peppercorns, thyme, parsley and bay leaf. Tie with a piece of kitchen twine to close.
   
   
3. Melt the butter over a medium flame in a 3-quart saucepan; add the onions, celery, leeks and garlic. Cook for 10 minutes, until the vegetables are softened but not browned.
   
   
4. Add the herb bundle, beans and 8 cups of water. Bring to a boil. Lower heat and gently simmer, covered, for 1-1/2 hours. Season with salt and cook an additional 30 minutes, or until the beans are tender.
   
   
5. Discard the herb bundle. Add the prosciutto and broccoli; simmer 3 to 5 minutes, until cooked. Just before serving, stir in the balsamic vinegar and season with freshly ground black pepper to taste.
   
   Pour the soup into warm bowls and garnish with grated Parmigiano.
   
   Serves 4
   
   






Final Comments


"Cut the broccoli florets small enough to fit on your soup spoon. Don't discard the stalks -- they make delicious 'broccoli chips' when peeled, thinly sliced and deep-fried at a low temperature (320 degrees F) in vegetable or olive oil."