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 beans1 Tbsp (15 mL) chopped rosemary4 cloves garlic, chopped2 anchovy fillets2 Tbsp (30 mL) extra virgin olive oil1/4 cup (60 mL) chopped prosciutto1 Tbsp (15 mL) white wine4 cups (1 L) chicken stock2 Tbsp (30 mL) chopped parsleyZest of 1 lemonSalt 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 saut?rosciutto until crisp, about 3 minutes; then add anchovy paste and saut? 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