Recipes
White Bean Soup with Prosciutto di San Daniele
and Grana Padano
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Enjoy this hearty, satisfying soup from Canadian Chef Victor Barry.
Ingredients
For the Chicken Stock:
1 whole chicken
8 litres of water
For the Sofrito:
4 pieces of garlic
1 piece of onion
2 cups of olive oil
For the White Bean Soup:
1 Cup Sofrito
10 cups white chicken stock
½ bunch Tuscan kale
3 cups Prosciutto di San Daniele
2 cups white beans
1 tablespoon ground black pepper
1 pinch ground cloves
1 teaspoon ground nutmeg
3 tablespoons ground mustard
For plating:
2 tbsp Grana Padano
1 tbsp grated Grana Padano
1 tbsp chopped chives
Directions
Make the chicken stock:
Boil the chicken for 45 minutes. Be sure to skim the top off the liquid while it’s coming up to a boil to remove any foam. Chef's note: Save the chicken meat to make chicken sandwiches.
Make the Sofrito:
Chop the garlic. Dice the onions. Pour into a pot with the chicken broth, and bring it all up to a low simmer. Cook out until the onions are soft.
Make the soup:
Cut the Prosciutto di San Daniele into batonettes (similar to a matchstick but slightly thicker). Remove the stem from the kale and cut it into smaller pieces. Place everything in the pressure cooker and cook for 20 minutes.
Pour 2 cups of white bean soup into a bowl, finish with the Grana Padano and chives on top.
Makes 6 servings