Kidney Bean and Cracked Wheat Soup With Prosciutto

Ingredients

• 1 large onion, coarsely diced
• 2 large carrots, sliced in food processor
• 3 ribs celery, sliced in food processor
• 1 tablespoon finely minced garlic
• 2 ounces lean prosciutto, trimmed of all excess fat and diced
• 1 ½ tablespoons olive oil
• 2 cups canned kidney beans, thoroughly rinsed and drained
• 4 cups chicken stock
• 1 cup dry white wine
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried
• 1 teaspoon chopped fresh sage or 1/3 teaspoon dried
• 2 teaspoons fresh rosemary or 1/2 teaspoon dried
• ⅓ cup cracked wheat, cooked and drained
• 1 tablespoon chopped parsley for each 2 cups of soup (3 to 5 tablespoons)

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    449 calories; 13 grams fat; 2 grams saturated fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 49 grams carbohydrates; 10 grams dietary fiber; 13 grams sugars; 23 grams protein; 22 milligrams cholesterol; 1543 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 servings as a main dish

Preparation

1. In large nonstick skillet gently cook the onion, carrots, celery, garlic and prosciutto in hot olive oil, about 5 minutes, until vegetables begin to soften.
2. Add the beans, stock, wine and herbs; bring to boil and simmer for 10 to 15 minutes, just to blend flavors.
3. Puree 3 cups of the soup solids in blender or food processor. Return to pan and add the cooked cracked wheat. Heat through and serve sprinkled with parsley.