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This hearty bean soup offers winter warmth with a herbaceous hint of spring and a salty salute to the sea.

3/4 cup (175 mL) white beans
1 Tbsp (15 mL) chopped rosemary
4 cloves garlic, chopped
2 anchovy fillets
2 Tbsp (30 mL) extra virgin olive oil
1/4 cup (60 mL) chopped prosciutto
1 Tbsp (15 mL) white wine
4 cups (1 L) chicken stock
2 Tbsp (30 mL) chopped parsley
Zest of 1 lemon
Salt and pepper to taste

Soak beans overnight, drain, and set aside. Combine rosemary, garlic, and anchovies until they become a paste. Heat oil in stockpot over medium heat and sauté prosciutto until crisp, about 3 minutes; then add anchovy paste and sauté 1 minute. Deglaze by pouring wine into pan and stirring well. Add beans and chicken stock. Simmer until beans are soft and flavours are combined, about 15 minutes. Season with parsley, lemon, salt, and pepper. Add water if too thick. Serves 4 to 6.

Source: alive #279, January 2006