Creamy Bean and Zucchini Soup
My Creamy Bean and Zucchini Soup is good hot or cold; keep this recipe for anytime of the year. Soup is common in Italian households especially as an evening meal. We eat a bowl of soup because it is light, followed by a piece of fish or meat with salad.
The flavour of the prosciutto gives it that smokey/salty flavour. Growing up we ate a lot of prosciutto that was cured by my nonno and nonna. It is a comfort food. This one I bought for the soup is lean with not much fat, but it is the nutty flavour in the Prosciutto di Parma that kicks this soup up a notch.
Layering the flavours
I start with some Prosciutto di Parma and add it to the pan with olive oil and garlic. Let this hang-out for a minute and crisp. You may ask why I use Prosciutto di Parma https://parmacrown.com/why-prosciutto-di-parma/
Next, I add the onions and let them soften.
The zucchini and celery goes in next.
Finally the beans go in and then the broth. Let this simmer and soften for about 20 minutes and then add the grated potato.
Grate the potato on a box cutter that way it cooks quickly. 
Creamy Bean and Zucchini Soup
Eat hot or cold, this will be a favourite.
Ingredients
- 1 can white beans
- 1 large potato shred on a box cutter
- 2 cups diced zucchini
- 1 yellow onion
- 1 clove garlic minced
- 1/2 cup celery diced
- salt and pepper
- 2 1/2 cups chicken or vegetable broth
- 2 slcies prosciutto di parma diced
Instructions
-
Drain and rinse white beans.
In a large pot, heat the olive oil, prosciutto and add the onion. Cook for a few minutes and add the minced garlic. Medium Heat.
Next add celery and cook until it is softened.
Add the zucchini, and beans. Add salt and pepper.
Cover with the broth.
Add the grated potato. This will help to thicken the soup and add creaminess.
Reduce heat to medium/low. Simmer for about 40 minutes with lid on.
Remove lid and cook until the mixture is thick. The broth should be mostly evaporated.
Remove from heat and you can use a hand blender to puree the soup until smooth or you can use a food processor.
Return the soup to the pot.
Ladle into bowls and serve with olive oil and red pepper flakes for hot soup.
If eating it cold, place some mint leaves on top.
Either way, this is a hit for your table.
Recipe Notes
Use the whole can of white cannellini beans without rinsing. The broth will help thicken the soup.
If you serve it cold, use a dollop of plain Greek yogurt and some mint.
**If you are a vegetarian, leave out the prosciutto.
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