Cannellini, prosciutto and mustard greens soup is a simple to prepare dish that makes an excellent, hearty first course to a large meal or a delicious full meal all on its own. Combining the smoky, savory flavor of prosciutto hock with the earthy taste of mustard greens and cannellini beans, this soup is quite satisfying on a cool winter day. Serve with a loaf of crusty French bread and a glass of chilled dry white wine.
Instructions
1. Soak the cannellini beans in a large bowl of water overnight.
2. Drain the beans and put them in a large saucepan and cover them with water. Add the chili, crushed garlic, carrot, celery, onion, rosemary sprig and prosciutto hock. Bring to a boil over high heat. Lower the heat and simmer until the beans are tender, about 40 to 45 minutes, stirring occasionally.
3. Drain the beans, reserving the beans and cooking liquid separately. Discard the chili, carrot, celery, rosemary sprig and onion.
4. Remove the fat from the prosciutto hock once it is cool enough to touch. Slice the meat into small cubes and set aside until needed.
5. Heat the extra virgin olive oil in large saucepan over medium-high heat. Add the rosemary leaves and shallots and sauté for four to six minutes. Stir in the mustard greens, reserved prosciutto and sea salt and cracked black pepper to taste.
6. Add the beans and reserved cooking liquid and simmer over low heat for 10 to 12 minutes. Ladle half of the soup into a blender and puree, returning the pureed soup to the pot once done. Transfer to individual serving bowls and serve immediately.
Tags: mustard greens, prosciutto hock, cannellini beans, carrot celery, cooking liquid
