White Bean Puree with Prosciutto Crespelle | Bi-Rite

Name: White Bean Puree with Prosciutto Crespelle | Bi-Rite
Ingredients: 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; freshly ground black pepper; 8 thin slices prosciutto; 1 1/2 teaspoons freshly squeezed lemon juice, more as needed

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RECIPE White Bean Puree with Prosciutto Crespelle A silky, sophisticated soup that is proof beans can be so much more than humble peasant food.Serve this

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Ingredients

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
freshly ground black pepper
8 thin slices prosciutto
1 1/2 teaspoons freshly squeezed lemon juice, more as needed