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Quick Barley & White Bean Soup With Prosciutto

American.Gourmet's picture
Ingredients
  Butter/Margarine 30 Gram (2 Tablespoon)
  Shallots 55 Gram, finely chopped (2 Shallots)
  Carrot 2 Ounce, coarsely shredded (1 Medium Sized, 55 Gram)
  Pearl barley 115 Gram (2/3 Cup)
  Fat free, low sodium chicken broth 5 Cup (80 tbs) (1.2 Liters)
  Thinly sliced prosciutto 2 Ounce, cut into thin strips (55 Gram)
  Dried thyme 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned white beans 15 Ounce, rinsed and drained (1 Can, 430 Gram)
  Chopped parsley 1 Tablespoon
Directions

Preheat a 2 1/2- or 3 1/2-quart sauce pan over medium-high heat until rim of pan is hot-to-the-touch.
Add butter and wait for about 1 more minute.
Add shallots and carrot: cook, stirring often, just until shallots are soft (about 3 minutes).
Add barley: cook, stirring, until light golden.
Stir in broth, prosciutto, thyme, and pepper.
Bring to a boil: then reduce heat, cover, and simmer until barley is tender to bite (about 30 minutes).
Add beans; cook, stirring occasionally, until heated through (about 3 minutes).
Sprinkle with parsley before serving.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Bean

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