White Bean Pureé Recipe with Prosciutto Crespelle

Prove that beans aren’t just humble peasant food with this sophisticated White Bean Pureé soup recipe.

From “Bi-Rite Market’s Eat Good Food”
October 2014

  • Serve this White Bean Puree as a warming first course or main dish.
    Photo by France Ruffenach
  • Let “Bi-Rite Market’s Eat Good Food,” by Sam Mogannam and Dabney Gough, guide you through the grocery store one department at a time.
    Cover courtesy Ten Speed Press

Yield: Makes about 8 cups

Discover new ways to look at food through ingredients and preparation with Bi-Rite Market’s Eat Good Food (Ten Speed Press). Sam Mogannam and Dabney Gough offer readers the information necessary to feel informed and confident about their shopping decisions. The following recipe from “The Grocery” is for a White Bean Pureé soup.

You can purchase this book from the Mother Earth Living store: Bi-Rite Market’s Eat Good Food

White Bean Pureé Recipe with Prosciutto Crespelle


• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 1 medium carrot, diced
• 4 large sage leaves, chopped
• 3 cloves garlic, chopped
• 1 bay leaf
• 6 cups chicken or vegetable stock (or low-sodium broth), more as needed
• 3 cups cooked cannellini beans or white navy beans, (two 15-ounce cans, drained and rinsed)
• Kosher salt and freshly ground black pepper
• 8 thin slices prosciutto
• 1 1/2 teaspoons freshly squeezed lemon juice, more as needed


1. In a large (8 quart) pot, heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the celery and carrot and continue to cook, stirring occasionally, until they are somewhat soft, about 10 minutes. Add the sage, garlic, and bay leaf and continue to cook for 2 more minutes, or until aromatic.

2. Add the stock and beans, 2 teaspoons salt, and a few grinds of black pepper. Increase the heat to medium-high and bring just to a boil, then lower the heat to maintain a gentle simmer. Continue to cook, uncovered, until the vegetables are completely soft and have started to break down a bit, 45 minutes to 1 hour.

3. Meanwhile, position a rack in the center of the oven and heat to 350 degrees Fahrenheit.

4. Brush both sides of the prosciutto slices lightly with oil and arrange them in a single layer on a parchment-lined baking sheet. Bake just until they are slightly darker and wrinkly, 10 to 15 minutes. Let them cool undisturbed on the baking sheet—they will crisp up as they cool. Break into large shards and set aside. (You can make these up to 6 hours ahead of time.)

5. To finish the soup, remove and discard the bay leaf and, working in batches, carefully puree the soup in a blender. If you prefer a thinner soup, add up to 2 cups more broth to adjust the thickness.

6. Stir in the lemon juice and taste. Adjust with more lemon juice, salt, or pepper as needed and reheat as necessary.

7. Just before serving, divide the soup among bowls and garnish with the prosciutto crespelle.

Tip: For a vegetarian garnish, you can fry whole sage leaves instead of making the crespelle. Just heat a bit of olive oil in a small skillet and add the sage leaves, a few at a time. Fry just until bright green (15 to 30 seconds), and then immediately transfer to a paper towel–lined plate. Make more than you need—they’re so delicious you’ll find yourself nibbling on them as you go.

Try a vibrant, autumnal Delicata Squash Salad Recipe when you discover seasonal veggies in your local grocer’s produce section.

Reprinted with permission from Bi-Rite Market’s Eat Good Food by Sam Mogannam & Dabney Gough, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. Purchase this book from our store: Bi-Rite Market’s Eat Good Food.

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