Soup's on! This creamy Tuscan White Bean Soup is a tasty and hearty soup that you can whip up in under an hour for a comforting meal or flavorful appetizer.
Begin by heating the olive oil in a pot over medium heat. Add the onion, celery, carrots, and garlic. Sprinkle with salt and pepper. Cook for 10-12 minutes or until the vegetables are tender. Stir as needed. Add the large can of cannellini beans, chicken stock, bay leaves, rosemary, and thyme. Cook for 15 minutes or until slightly thickened.
Remove and discard the bay leaf. Then stir in the heavy cream and parmesan cheese. Using a hand blender, puree the soup. (Pureeing can also be done in batches in a blender.)
Stir in the small can of drained and rinsed cannellini beans. Add salt and pepper to taste. Keep warm until ready to serve.
To make the garnish:
In a large skillet over medium heat, cook the prosciutto until brown and crispy. Cool and then crumble into pieces.
Add the olive oil to a small saucepan. With the temperature set to medium-high, fry the sage leaves (about 6 leaves at a time) for about 15 seconds on each side. Transfer the leaves to a paper towel. Reserve the sage oil.
Serve the Tuscan White Bean Soup in bowls. Drizzle the top of the soup with the sage oil and then garnish with crispy prosciutto and sage leaves.
Any leftovers can be stored in an airtight container in the refrigerator.