White Bean Soup with Prosciutto and Spinach

This is my all-time favorite bean soup, with flecks of salty prosciutto and bits of bright green spinach in a thick and flavorful base of beans.

Makes 6 to 8 servings | Prep time: 15 minutes | Minimum cook time: 4 hours in a medium slow cooker

2 cups dried navy beans or other small dried white beans

2 teaspoons salt

3 tablespoons olive oil

1 large onion, diced

2 garlic cloves, minced

1 large carrot, chopped

2 celery ribs, minced

1 (14.5-ounce) can diced tomatoes, drained

1 cup chopped prosciutto

6 cups Chicken Stock or purchased stock

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh rosemary or 2 teaspoons dried

1/4 pound fresh spinach, rinsed and stemmed

Salt and freshly ground black pepper to taste

Freshly grated Parmesan cheese to taste

1. Rinse beans in a colander and place them in a mixing bowl covered with 1 quart cold water mixed with salt. Allow beans to soak for at least six hours, or overnight. Or place beans into a saucepan with water and salt, and bring to a boil over high heat. Boil 1 minute. Turn off the heat, cover the pan, and soak beans for 1 hour. With either soaking method, drain beans, discard soaking water, and begin cooking as soon as possible.

2. Heat olive oil in a medium skillet over medium-high heat. Add onion, garlic, carrot, and celery, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.

3. Add drained beans, tomatoes, prosciutto, stock, parsley, and rosemary to the slow cooker, and stir well. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, or until beans are tender.

4. Using a slotted spoon, transfer half of solids to a food processor fitted with a steel blade or a blender, and puree until smooth. Stir puree back into soup, add spinach, and stir well. Cook on High for 20 to 30 minutes, or until soup is simmering. Season to taste with salt and pepper, and serve hot, passing Parmesan cheese separately.

Note: The soup can be prepared up to 3 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat, stirring occasionally.

Variation:

images Substitute Swiss chard for the spinach; the cooking time will remain the same.