Mushroom, Cannellini Bean and Prosciutto Soup

Flavors of Italy. Total time: 30 to 60 minutes. Difficulty: Easy.

⏱️ Prep: 10 min🍳 Cook: 30 min

Ingredients

2 400 g		cans of cannellini beans
110 g		white mushrooms, thinly sliced
450 ml		chicken stock
150 ml		light cream (15%)
4		slices of prosciutto
25 g		butter
2		shallots, finely chopped
2		cloves of garlic, finely chopped
2 tbsp.	30 ml	extra-virgin olive oil
—		chopped parsley, for garnish

Drain the cannellini beans and press them through a sieve to puree them. Set aside.
In a large pot, cook the shallot gently in the butter for 3 minutes. Add the garlic and mushrooms and cook for 3 minutes longer, or until the mushrooms are browned.
Add the broth and the pureed beans; simmer for 15 minutes.
Meanwhile, cut the prosciutto into strips and saute in a little oil in a skillet until browned.
Blend the cream into the soup; correct the seasoning; garnish with the prosciutto and parsley and serve hot.