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Preptime: 20 min.Cooktime: 1 hour 0 min.
Carbs: 36g
Fat: 5g
Fiber: 13g
Protein: 18g
Satfat: 2g
Sodium: 385mg
2 cups dried navy beans, soaked
1 tablespoon olive oil
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
freshly ground black pepper
1 clove garlic, minced
1 bay leaf
6 cups low-sodium canned chicken or vegetable broth
salt to taste
1/4 cup prosciutto, diced
1/4 cup low-fat sour cream
Directions:
1. Drain the beans and set aside.
2. Heat the olive oil in a 4-quart pot over medium heat. Add the onion, celery, and green pepper, season lightly with black pepper and cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 1 more minute.
3. Add the bay leaf, beans and broth and bring to a boil quickly over high heat.
4. Lower the heat and simmer until the beans are completely tender, about 30 to 40 minutes.
5. Remove and discard the bay leaf from the soup, puree half of the soup in a blender and then add it to the rest of the soup. Season with salt and pepper, stir in the prosciutto and keep warm.
6. Serve the soup in warm bowls with a dollop of sour cream.
NOTE: Do not add salt until the beans are fully cooked because salt will prevent them from becoming tender.
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