Review: Tuscan White BEan Soup with Prosciutto

[JHolcomb]

I must admit that I had to add a little salt. It helped a lot. So did the parmeseano-romano, which also added some fat and calories (but a little goes a really long way). My husband and I really like it, but we didn't care much for it before my modifications. Oh, extra fresh ground pepper made it better, too.

[pmmahan]

I am eating this soup for lunch, and it is ....okay. Not wonderful, but not heinous either. I think next time, I will add some more flavors to it, such as oregano and a chicken bouillon.
It is easy. I made it last night to take for lunch today and spent very little time prepping it.

[pmmahan]

Thanks for your suggestions, JH. I think I will definitely try the addition of the cheese. It would really add to the flavor.

[KValley]

Well, these reviews weren't too enthusiastic but DH and I really liked this soup. No need to add salt, I didn't think- it seemed that the prosciutto added enough flavor and salt. I let it simmer for several hours instead of the 20 minutes or so called for in the recipe, so the flavors were more intense. Next time I would blend a cup in the food processor to make a creamier soup.

A topping of freshly grated parmesan and a side of homemade foccacia made for a really filling but simple meal.

I am so happy that it is soup weather once again (75 degrees or below qualifies ;)!)