Tuscan Beans
Ingredients
- 1 1/2 pounds dried cannellini (white) beans ⓘ
- 6 ounces thin-sliced prosciutto ⓘ
- 3/4 cup chopped carrot ⓘ
- 3/4 cup chopped celery ⓘ
- 3/4 cup chopped onion ⓘ
- 1 clove garlic, minced or pressed
- 2 teaspoons olive oil ⓘ
- 1 1/2 tablespoons fresh rosemary leaves, minced ⓘ
- About 6 cups fat-skimmed chicken broth ⓘ
- 2 Roma tomatoes (about 6 oz. total), rinsed, cored, and chopped ⓘ
- Salt ⓘ
Instructions
- Sort beans and discard debris. Rinse and drain beans.
- Finely chop prosciutto.
- In a 5- to 6-quart pan over high heat, stir carrot, celery, onion, and garlic in oil until onion is limp, about 4 minutes. Add prosciutto and stir just until mixture is lightly browned, 2 to 3 minutes.
- Add beans, rosemary, 6 cups broth, 2 cups water, and tomatoes; bring to a boil. Cover, reduce heat, and simmer until beans are tender to bite, 2 to 2 1/2 hours; stir occasionally.
- Puree 1 cup beans in a food processor or blender, then stir into beans. Add broth if beans are too thick. If making ahead, cool, cover, and chill up to 1 day. Reheat, thinning with more broth. Add salt to taste.
Nutrition & Diet Analysis (per serving)
489
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).