An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (3)
Prosciutto and Bean Soup
NUTRITION · PER SERVING110M COOK
CAL 19%·PRO 61%
CARBS 42G44% OF CAL
5G FIBER31G OTHER5G TOTAL SUGAR
FAT 10G25% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Italian comfort soup of beans and prosciutto in a tomato and herb broth. Warming and satisfying on cold days.
mainitaliansoupporkbeans🍲 stockpotdairy freegluten free
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups chopped prosciutto
- 2 cups beans (¾ cup dried soaked overnight or 8-12 hours)
- 2 tablespoons olive oil
- 1-2 cloves garlic finely chopped
- 2 cups tomato puree (passata)
- 3 cups water or half broth
- ½-1 teaspoon oregano
- 1 teaspoon basil
- 1 sprig fresh thyme (optional)
- 1-2 pinches hot pepper flakes
- 1-2 pinches salt (if needed)
At a glance
PER SERVING · TIME 110M
CAL 19%·PRO 61%
CARBS 42G44% OF CAL
5G FIBER31G OTHER5G TOTAL SUGAR
FAT 10G25% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 30m
- Sodium
- 1210mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 972mg
- Calcium
- 103mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.