Quick Barley & White Bean Soup with Prosciutto
|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|
|Canned white beans||15 Ounce, rinsed and drained (1 Can, 430 Gram)|
|Chopped parsley||1 Tablespoon|
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.