Hearty Minestrone Soup with Kale and Prosciutto
Ingredients
- 2 tsp vegetable oil
- 1 cup diced onion
- 1 cup diced carrot
- 2 oz diced prosciutto, fat trimmed
- 2 tsp minced garlic
- 4 cups reduced-sodium chicken stock
- 1 can (28 oz/828 mL) diced tomatoes, with juice
- 1 can (15 oz/444 mL) cannellini (white kidney) beans, rinsed and drained
- 2 cups lightly packed sliced kale leaves
- 1 cup diced peeled Yukon gold potato
- 1 tsp dried basil
- 1/4 cup freshly grated Parmesan cheese
- to taste Chopped fresh flat-leaf parsley leaves, for garnish
- to taste Additional Parmesan cheese, for finishing (optional)
Instructions
- In a large saucepan over medium-high heat, heat the oil. Add the onion and carrot and sauté for 5 minutes, just until the carrot is tender. Add the prosciutto and garlic and sauté for another 5 minutes or until the prosciutto begins to brown.
- Stir in the stock, tomatoes, beans, kale, potato and basil. Cover, reduce the heat to low and simmer for 15 minutes or just until the potatoes are tender. Add the Parmesan.
- Ladle into soup bowls and garnish with parsley and additional Parmesan, if desired.
